A cozy dish perfect for a rainy weekend, this one-pan braised short ribs recipe features tender beef short ribs braised with vegetables and red wine, creating a rich and hearty meal.
1: Begin by seasoning the short ribs with salt and pepper on each side.
2: In a medium-high dutch oven, add ghee or olive oil.
3: Place the short ribs in the pot and brown each side for about 2-3 minutes.
4: Remove the browned short ribs from the pan and add carrots, celery, and garlic. Cook until wilted.
5: Pour in the red wine and bring it to a boil to cook off the alcohol.
6: Reduce the heat and stir in the tomato paste and beef broth. Cook for 5 minutes.
7: Return the short ribs to the dutch oven, adding fresh thyme, salt, and pepper.
8: Cook in the oven at 400ºF for 2 hours.
9: Remove from the oven and let it sit for 20 minutes before serving.
10: Serve over mashed potatoes and use the broth as a sauce to pour over the top.
