Braised Beef Short Ribs Recipe (with Video)

Preparation of Short Ribs
1. Trim any excess fat off of your short ribs and season them on both sides with salt and pepper.
2. To a Dutch oven, add your canola oil and heat to medium-high heat.
3. Add your short ribs to the hot oil and sear until golden brown on all sides.
4. Remove your short ribs from the oil and add your sliced onions, carrots, celery.
5. Season your vegetables.
6. Add tomato paste, stewed tomatoes, red wine, and vegetable broth.
7. Bring that to a simmer.
8. Add in your short ribs that have been seared.
9. Top with your rosemary and thyme sprigs.
10. Cover and place in the oven at 300° until fork tender.
Post-Cooking Steps
1. Once you're finished, remove your short ribs from the oven. The sauce should reduce by half.
2. Remove your short ribs from the pot. And strain your excess into a fat separator or separate jar.
3. Add your vegetable contents back to the pot, as well as your separated broth from the short ribs.
4. Add vegetable broth as well as cornstarch and water.
5. Mix your gravy until it is to your preferred thickness. You can add more cornstarch if you want it to be thicker.
Serving Instructions
1. Serve your short ribs over potatoes or rice with your preferred vegetable.
2. Enjoy!