Braised Short Ribs

Ingredients

• 2 large onions
• 4 carrots
• 4 stalks celery
• 4 cloves garlic
• 4 lb bone-in beef short ribs
• ½ teaspoon pepper
• 1 teaspoon kosher salt, divided
• 2 tablespoons olive oil
• 1 cup dry red wine (or red wine vinegar)
• ½ cup beef broth (or stock)
• 1 bay leaf

Steps

1. Preheat oven to 325°F. Slice onions and carrots into 1/4-inch-thick pieces; slice celery into 1-inch-thick pieces. Chop garlic finely.
2. Trim fat from ribs; sprinkle with pepper and ½ teaspoon salt. Preheat large Dutch oven on medium-high 2–3 minutes. Place oil in pan; cook ribs 1–2 minutes on all sides until browned. Remove ribs and set aside.
3. Add onions, carrots, and celery; cook and stir 5 minutes. Add garlic and cook 1 more minute. Add wine, broth, bay leaf, and remaining ½ teaspoon salt; bring to a boil, then remove from heat.
4. Return ribs to Dutch oven; cover and bake 2–2 ½ hours until meat is tender and 145°F, stirring halfway through cook time. Remove bay leaf and discard. Serve.