2 tbsp olive oil
3-4 lbs bone-in short ribs 8-10 pieces
Salt pepper to taste
1 large onion diced
2 stalks celery diced
2 carrots diced
3 cloves of crushed garlic
2 tbsp tomato paste
2 c wine Cabernet Sauvignon
3 c beef broth
2 bay leaves
1 spring thyme
1 spring oregano
Step 1: Prepare the oven and preheat to 175 degrees C or 350 degrees F.
Step 2: Wash the bone of the short ribs and use paper towels to pat them dry.
Step 3: Season the ribs with salt and pepper generously.
Step 4: Place a 6-quart Dutch oven on the stove and turn the heat to medium-high.
Step 5: Add 2 tablespoons of olive oil and allow it to become hot.
Step 6: Add the short ribs and cook for 5 to 6 minutes per side or until brown. Make sure to cook the ribs in batches.
Step 7: Place the brown ribs on a clean plate, then set aside.
Step 8: In the same Dutch oven, add 1 chopped onion and cook for 8 minutes or until soft.
Step 9: Add 2 sliced carrots and 2 stalks of sliced celery. Saute for 3 to 5 minutes or until done.
Step 10: Add 3 cloves of crushed garlic and 2 tablespoons of tomato paste. Cook for 3 minutes or until well mixed and aromatic.
Step 11: Add 2 cups of wine and allow it to boil.
Step 12: Reduce the heat to medium and simmer for 15 to 20 minutes or until the sauce decreases into half.
Step 13: Add 3 cups of beef broth and stir until well blended.
Step 14: Put the brown ribs back in the Dutch oven, as well as the thyme, oregano, and bay leaves.
Step 15: Cover the pot and place it inside the preheated oven, then cook for 2 to 3 hours or until the ribs are fork-tender.
Step 16: Remove the ribs from the oven and transfer them to a clean plate, then cover it with aluminium foil.
Step 17: Strain the sauce and put it in a small bowl. Discard the rest of the ingredients.
Step 18: Put the sauce back in the pot and simmer until the texture becomes thick.
Step 19: Serve the ribs and pour the sauce on top. Enjoy!