Red Wine Braised Short Ribs

Preparation Preheat the oven to 350°F (175°C).

Season and Sear the Short Ribs Season the short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs until browned on all sides. Remove the short ribs from the pot and set aside.

Saute Aromatic Vegetables In the same pot, sauté the chopped onion and carrots until softened. Add the minced garlic and sauté for another minute.

Braise the Short Ribs Return the seared short ribs to the pot. Pour in the red wine and beef broth. Add the bay leaves and thyme. Bring the liquid to a simmer, then cover and transfer the pot to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are tender.

5.Once done, remove the short ribs from the pot and skim off any excess fat from the braising liquid.

Serve Serve the short ribs on a platter, spooning the braising liquid over the top. Garnish with chopped fresh parsley leaves.