Braised Boneless Short Ribs

How to:

Step 1:
Preheat oven: Set your oven to 325°F (165°C).

Step 2:
Season the beef: Generously season the short ribs with salt and black pepper and cover with flour.

Step 3:
Sear the beef: Heat olive oil and butter in a Dutch oven or oven-safe pot over medium-high heat. Sear the beef on all sides until golden brown. Remove and set aside.

Step 4:
Cook the vegetables: In the same pot, add onion, carrots, and a bouquet of rosemary, thyme and fresh oregano. Sauté for 4–5 minutes until softened.

Step 5:
Deglaze with wine: Pour in the red wine, scraping the bottom of the pot to release any browned bits. Simmer for 5 minutes.

Step 6:
Return the beef to the pot, add more salt and vegetable broth to the mix.

Step 7:
Braise in the oven: Cover the pot with a lid and transfer it to the preheated oven. Cook for 2.5 hours, or until the beef pieces are fork-tender.

Step 8:
Serve the short ribs over creamy polenta, mashed potatoes, or grits. Spoon some of the braising liquid and vegetables over the top.