Red Wine Braised Short Ribs

This recipe is a pleaser.  It will leave your family happy and full.  The ribs are flavorful and they're so tender the meat will just fall off the bone.  

2 Tbsp olive oil

3 - 4 lbs bone-in short ribs (8b- 10 pieces)

Salt and pepper to taste

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

3 cloves garlic, smashed

2 Tbsp tomato paste

2 cups dry red wine

3 cups beef broth

2 bay leaves

1 sprig thyme

1 sprig oregano

Preheat the oven to 350 degrees.  Rinse and pat dry the bone-in short ribs and generously season them with salt and pepper.  

Heat the olive oil in a 6-quart Dutch oven over medium-high heat.  Brown the ribs in two batches for 5 - 6 minutes on each side, then transfer to plate and set aside.  

Add the diced onion and cook for 8 - 10 minutes, or until translucent and softened.  Then add the diced celery and the diced carrots and cook for 3 - 5 minutes more.  Add the garlic and the tomato paste, then cook for a few more minutes.  

Stir in 2 cups of wine, bring to a boil.  Lower the heat to medium and simmer until it reduces in half or about 15 - 20 minutes.  Add 3 cups of beef broth and stir.  

Transfer the meat back to the pot and add the bay leaves, thyme, and oregano.  Cover the Dutch oven with the lid and transfer it to the oven.

Cook for 2 1/2 - 3 hours, or until the ribs are tender.  Transfer the meat to the plate land cover with foil.  Strain the sauce and discard the vegetables.  

Pour the liquid back to the pot, let it simmer until it thickens, and serve.