This dish is delicious! It tastes even better the following day... if you can resist eating it all right away :)

Servings: 4

4 pounds beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef stock
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
Chopped fresh parsley, for garnish

Preheat your oven to 325°F (165°C).

Season the short ribs generously with salt and pepper.

In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are browned, about 8 minutes. Remove the ribs and set aside.

In the same pot, add the onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.

Add the garlic and tomato paste, stirring for about 1 minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let reduce by half, about 10 minutes.

Return the short ribs to the pot, adding the beef stock, thyme, rosemary, and bay leaf. The liquid should just cover the ribs.

Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Remove the ribs from the pot and strain the sauce, discarding the solids. Skim off any excess fat from the sauce.

Serve the short ribs on a platter, drizzled with the red wine reduction and garnished with chopped parsley.