Ingredients:

  • 2.5 pounds boneless beef short ribs, trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 cup dry red wine (Cabernet Sauvignon or Merlot)
  • 2 cups beef broth, low sodium preferred
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon brown sugar or maple syrup (optional)

Instructions:

  1. Pat the boneless short ribs dry with paper towels. Generously season all sides with salt and pepper.
  2. Heat vegetable oil in the Dutch oven over medium-high heat. Add short ribs and sear on all sides until deeply browned, about 3-4 minutes per side. Remove meat and set aside.
  3. In the same pot, add onion, carrots, and celery. Cook until softened and lightly caramelized, about 5-7 minutes. Add minced garlic and cook for another 1 minute until fragrant.
  4. Stir in tomato paste and cook for 1 minute. Pour in red wine to deglaze, scraping up browned bits from the pot bottom. Let the wine reduce by half, about 5 minutes.
  5. Return the seared short ribs to the pot. Add beef broth, Worcestershire sauce, thyme, bay leaf, and brown sugar if using. Bring to a simmer.
  6. Cover with a lid and place the pot in a preheated oven at 325°F (160°C). Cook for 2 to 2.5 hours until meat is fork-tender.
  7. Remove short ribs and cover loosely with foil. Skim excess fat from the cooking liquid. Simmer the sauce on stovetop until it thickens to a glaze-like consistency, about 10 minutes. Return meat to the pot and coat in the sauce before serving.