Ingredients:
3 lbs (1.4 kg) beef short ribs, bone-in
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 garlic cloves, minced
3 carrots, peeled and chopped
3 celery stalks, chopped
2 tablespoons tomato paste
1 cup red wine
4 cups beef broth
2 teaspoons fresh thyme (or 1 teaspoon dried thyme)
2 bay leaves
2 tablespoons all-purpose flour (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions:
Season and sear the short ribs:
Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove and set aside.
Sauté the vegetables:
In the same pot, add onion, garlic, carrots, and celery. Cook for 5–7 minutes until softened and fragrant.
Add tomato paste and wine:
Stir in tomato paste and cook for 1–2 minutes. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 3–4 minutes until slightly reduced.
Add broth and herbs:
Return the short ribs to the pot. Pour in beef broth, add thyme and bay leaves. Bring to a simmer.
Simmer the stew:
Cover the pot and reduce heat to low. Simmer for 2.5–3 hours, or until the short ribs are fork-tender and the meat is falling off the bone.
Optional thickening:
If you want a thicker stew, remove the short ribs and whisk 2 tablespoons of flour into the liquid. Cook for 3–5 minutes until thickened, then return the ribs to the stew.
Serve:
Remove bay leaves, garnish with fresh parsley, and serve hot with mashed potatoes, crusty bread, or buttered noodles.