Braised Short Ribs

Season the Beef Short Ribs (2.5 lb) with Salt (1 tsp) and Freshly Ground Black Pepper (1/2 tsp) .

Heat the Vegetable Oil (1 Tbsp) in a Dutch oven over medium-high heat. Once there is some smoke, place the ribs and sear until golden brown on both sides. Additionally, sear the Garlic (1 bulb) on the cut side until golden brown. Then remove and set them aside.

To the same Dutch oven, add Garlic (4 cloves) and Yellow Onion (1) . Cook until fragrant and the onion is translucent. Then add Carrot (1) and Celery (2 ribs) and cook for about 5 minutes.

Stir in Tomato Paste (3 Tbsp) . Then pour the Dry Red Wine (2 cups) , Low-Sodium Beef Broth (2 cups) , Pearl Onions (4 Tbsp) , Fresh Rosemary (4 sprigs) , Dried Oregano (1 tsp) , Italian Flat-Leaf Parsley (2 stalks) , and season with salt and pepper. Stir to combine. Bring it to a boil.

Once boiling, add the beef back along with Fresh Thyme (3 sprigs) and Bay Leaves (2) . Cover with a lid and transfer to the oven. Bake for 2.5-3 hours (depending on the thickness of the meat).

Once the beef is done, make the sauce by reducing the strained beef liquid by half. Stir in the Unsalted Butter (2 Tbsp) and cook until the sauce becomes thick but still runny.

Transfer the ribs to a serving platter with Mashed Potatoes (to taste) and sauce. Garnish with parsley or thyme and serve.