Directions

Braised short ribs are packed full of flavor, and while making them can be a bit time consuming, most of that time is passive, so you can really set it and forget it!

Like most recipes, the ingredients above don't need to be exact, and this can be a great opportunity to play around with different flavor profiles, but all in all, if you follow this precisely, you will not be disappointed!

One of my favorite things to pair them with is this delicious Mushroom Risotto, so if you REALLY want to challenge yourself, go ahead and make both.

1. Season short ribs liberally with salt & pepper.

2. In a heavy bottomed pot, heat olive oil over medium-high until shiny. Then sear short ribs for 2 minutes on each side until browned.

3. Remove ribs from the pot and set them on a plate that will allow them to collect the juices. In the same pot, add onions, garlic, and carrots, and cook for 5 minutes until onions are softened.

4. Add tomato paste and flour, stirring together until it forms a thick paste. Pour in red wine to deglaze the pot, scraping the bottom to incorporate all the crusty bits.

5. Add the rest of your ingredients, including the short ribs and their collected juices, back to the pot. Bring to a boil and then lower to a simmer.

6. Cover the pot and cook for 3 hours or until meat is tender enough that the bone just slides right out!

7. Serve while hot. You can also take the sauce, reduce it and add a cornstarch slurry to make a gravy, yum!