Red Wine Braised Beef Short Ribs with Herbs and Velvety Gravy

Preheat oven to 325°F (163°C).
Pat the beef short ribs dry with paper towels and season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove and set aside.
Add onion, carrots, and celery to the pot and sauté for 5-6 minutes until softened.
Stir in garlic and tomato paste, cooking for another 1-2 minutes until fragrant.
Pour in the red wine and scrape the bottom of the pot to release all the flavorful browned bits.
Simmer for 8-10 minutes until the wine reduces slightly.
Add beef broth, rosemary, thyme, bay leaves, and Worcestershire sauce.
Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
Cover with a lid and transfer to the oven.
Braise for 2 1/2 to 3 hours, or until the meat is fall-off-the-bone tender.
Remove herbs and bay leaves before serving.
Spoon the rich gravy over the ribs and garnish with fresh parsley.

Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes

Kcal: 645 kcal | Servings: 6 servings