Preheat oven to 350 degrees F (180 degrees C) and place the rack in the center.
Boneless Beef Short Ribs (3.5 lb)
on each side with
Kosher Salt (to taste)
Ground Black Pepper (to taste)
Vegetable Oil (2 Tbsp)
in the pot and then sear the short ribs fat side down. Sear the ribs in batches, so the pot doesn't cool down. Sear until all four sides are a nice golden brown color.
and cover. Allow to cook for 12 to 15 minutes until the onions are nice and tender.
Garlic (6 cloves)
Bay Leaves (2)
Fresh Thyme (4 sprigs)
Tomato Paste (1 Tbsp)
Beef Broth (2 cups)
Dry Red Wine (2 cups)
. Bring to a boil with the lid on. Turn the heat off, place pot in the preheated oven for 2 1/2 hours. Turn the meat twice during this time.
Serve these amazing short ribs with seasonal root vegetables and Yukon potatoes. Enjoy!