Braised Short Ribs

Ingredients

• 4 lbs (1.8 kg) bone-in beef short ribs

• Salt and black pepper, to taste

• 2 tablespoons olive oil

• 1 large onion, chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 cloves garlic, minced

• 2 tablespoons tomato paste

• 2 cups beef broth

• 1 cup unsweetened grape juice or pomegranate juice (use instead of wine)

• 2 tablespoons balsamic vinegar

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

Instructions

1. Preheat the Oven
   Preheat your oven to 325°F (160°C).

2. Season and Sear the Ribs
   Pat short ribs dry and season generously with salt and pepper.
   Heat olive oil in a large Dutch oven over medium-high heat.
   Sear the ribs on all sides until deeply browned, about 2–3 minutes per side. Remove and set aside.

3. Sauté the Vegetables
   In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes.
   Add garlic and tomato paste; cook 1 minute more, stirring to coat.

4. Deglaze the Pot
   Pour in grape juice (or pomegranate juice) and balsamic vinegar, scraping up the browned bits from the bottom. Simmer 2–3 minutes.

5. Add Broth and Herbs
   Return the short ribs to the pot. Add beef broth, thyme, rosemary, and bay leaves. The liquid should come about halfway up the ribs.

6. Braise Slowly
   Cover the pot and place it in the oven. Braise for 2½ to 3 hours, until the ribs are fork-tender and falling off the bone.

7. Finish and Serve
   Remove ribs and discard herbs. Simmer the sauce on the stovetop for 10 minutes to thicken if desired.
   Serve ribs over mashed potatoes, polenta, or buttered noodles, spooning the rich sauce over top.