Braised Boneless Short Ribs

1Preheat the oven to 325°F (165°C).

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

3In a large Dutch oven, heat olive oil (2 tablespoons) over medium-high heat.

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

5Add the chopped onion (1), garlic (3 cloves), carrots (2), and celery to the pot. Cook until softened, about 5 minutes.

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

7Pour in the beef broth (1 cup) and red wine (1 cup), scraping up any browned bits from the bottom of the pot.

8Add the thyme, bay leaves (2), and the seared short ribs back into the pot.

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

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

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

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

13Enjoy your delicious and tender boneless short ribs!