Braised Beef Italian Short Ribs Recipe

Season them on all sides with the salt and pepper and set aside.

In a large dutch oven or heavy bottomed pot, heat the olive oil over medium-high heat on the stovetop.

Add the short ribs, working in batches so as to not crowd them, and sear for 1-2 minutes on all sides until browned.

Remove the short ribs to rest on a plate and repeat with the remaining ribs, if necessary.

Reduce the heat to medium and add the diced onions, carrots, and celery to the pot. Saute for 2-3 minutes until they start to soften.

Add the garlic and Italian seasoning and saute for 1-2 more minutes until fragrant.

Add the tomato paste and saute for 2 more minutes and then deglaze the pot by adding the red wine while scraping the bottom to remove any stuck on bits.

Add the short ribs back to the pot with any juices that have collected on the plate and then add enough beef broth to the pot so they are mostly covered with liquid.

Reduce the heat to medium low and cover the pot. Let them simmer for 3-4 hours until the short ribs are fork tender.

Remove the ribs to rest on a clean plate and turn up the heat to medium. Let the sauce simmer for 5 minutes to reduce and then serve over the short ribs.