3 tbsp olive oil
1 yellow onion, diced
3 carrots, chopped
8 whole beef short ribs
salt and pepper, to taste
1/4 c all-purpose flour
1 c dry red wine (such as Cote du Rhone or Pinot Noir)
2 1/2 c low-sodium beef broth
2 tbsp tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Place a large Dutch oven or an oven-safe pot on the stove and turn the heat to medium-high.
Step 3: Add 1 tablespoon of olive oil and allow it to become hot.
Step 4: Add in onion and carrots. Sauté for a few minutes until translucent. Make sure to stir it from time to time. Remove from the pot and place them on a clean plate.
Step 5: Season with salt and pepper the ribs and coat them generously with flour.
Step 6: Add the ribs into the pot and sear all sides for 45 seconds or until brown. Remove the ribs from the pot and place them on a clean plate.
Step 7: In the same pot, add the wine. Stir and scrape the bottom to get the brown bits. Allow the wine to boil for about 2 minutes.
Step 8: Add in the beef broth and season it with salt and pepper to taste.
Step 9: Add in the tomato paste and stir until well mixed.
Step 10: Put the vegetables and ribs back into the pot.
Step 11: Add in rosemary and 1 whole sprigs of thyme.
Step 12: Cover the pot and put it inside the preheated oven and cook for 2 more hours.
Step 13: Turn the heat down to 325 degrees F and cook for another 30 to 45 minutes or until the ribs are fork-tender.
Step 14: Remove from the oven and let the pan sit at room temperature for about 20 minutes.
Step 15: Discard any fat that surfaces on the top.
Step 16: Serve ribs over rice or mashed potatoes and top it with the delicious sauce.
Step 17: Serve and enjoy!