Ingredients:

  • 2 tablespoons olive oil
  • 4 lbs boneless beef ribs, cut into 2-inch pieces
  • Salt and pepper, to taste
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 cup beef broth
  • 1 cup red wine (optional for added flavor)
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions:

  1. Preheat your oven to 325°F (165°C).
  2. Season the beef ribs generously with salt and pepper.
  3. Heat the olive oil in the Dutch oven over medium-high heat. Add the beef ribs and brown on all sides, about 5-7 minutes. Remove from pot and set aside.
  4. In the same pot, add the onion, garlic, carrots, and celery. Sauté until softened, about 5 minutes.
  5. Pour in the red wine (if using) and scrape up any browned bits from the bottom. Let it simmer for 2 minutes.
  6. Stir in the beef broth, tomato paste, thyme, and rosemary. Return the beef ribs to the pot.
  7. Cover the pot with a lid and transfer it to the preheated oven. Braise for 1.5 hours.
  8. After 1.5 hours, check the ribs; they should be tender and easy to shred with a fork.
  9. Remove the pot from the oven and let it rest for 10 minutes before serving. Skim off excess fat from the surface, if desired.