Braised Boneless Short Ribs

1.Preheat the oven to 325°F (165°C).

2.Season the boneless short ribs with salt and pepper on all sides.

3.In a large Dutch oven, heat olive oil over medium-high heat.

4.Sear the short ribs until browned on all sides, then remove and set aside.

5.Add the chopped onion, garlic, carrots, and celery to the pot. Cook until softened, about 5 minutes.

6.Stir in the tomato paste and cook for another 2 minutes.

7.Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot.

8.Add the thyme, bay leaves, and the seared short ribs back into the pot.

9.Cover the Dutch oven and transfer it to the preheated oven.

10.Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling apart.

11.Remove the pot from the oven and let it rest for 10 minutes before serving.

12.Serve the braised boneless short ribs with the vegetables and sauce from the pot.

13.Enjoy your delicious and tender boneless short ribs!