1-Getting beef short ribs just right: Start by preheating your oven to 160°C (325°F), which sets the stage for that tender, fall-apart magic. Season the beef short ribs all over with salt and pepper, then let them rest a bit to soak up those simple yet powerful flavors.

2-Next, heat olive oil in a large ovenproof pot over high heat and brown half the ribs for about 5 to 7 minutes until they’re nicely seared don’t skip this step, as it locks in all that juicy goodness. Set them aside and repeat with the rest. Then, reduce the heat to medium, add the onion and garlic, and cook for 2 minutes to build a savory base.

3-Keep going by adding the carrots and celery, cooking them for 5 minutes until they’re softened and aromatic. Stir in the tomato paste and cook for 1 more minute to blend everything nicely. Now, pour in the red wine, beef stock, thyme if you’re using it, and bay leaves; stir until the tomato paste dissolves and everything comes together.

4-Return the ribs to the pot, making sure they’re mostly submerged in the liquid top up with a little water if needed. Cover with a lid and pop it in the oven to braise for 3 hours, or until the meat is fork-tender and pulls away effortlessly. For more dessert ideas to complement your meal, like a simple banana bundt cake, check out our site. Once done, remove the ribs and keep them warm while you strain the cooking liquid, pressing the vegetables to extract all that flavorful juice. Simmer the sauce to adjust its thickness and seasoning, then spoon it over the plated ribs for a finish that’s pure comfort.