Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Season 2 pounds of boneless beef short ribs with 1 teaspoon salt and 0.5 teaspoon black pepper, then dredge thoroughly in 0.25 cup all-purpose flour.

2. 2

   Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat, then sear the floured short ribs on all sides until deeply browned, about 3-4 minutes per side, removing them to a plate afterwards.

3. 3

   Add 1 large chopped yellow onion, 2 chopped medium carrots, and 2 chopped stalks of celery to the pot, cooking until softened, about 5-7 minutes.

4. 4

   Stir in 6 minced cloves of black garlic and 2 tablespoons tomato paste, cooking for 2 minutes until fragrant.

5. 5

   Deglaze the pot with 1 cup dry red wine, scraping up any browned bits from the bottom, and allow it to reduce by half, which takes approximately 3-5 minutes.

6. 6

   Return the short ribs to the pot, then pour in 3 cups beef broth and 1 tablespoon Worcestershire sauce, adding 2 sprigs of fresh thyme and 1 bay leaf.

7. 7

   Bring the liquid to a simmer, then cover the Dutch oven and transfer it to a preheated 325°F (160°C) oven, braising for 2.5 to 3 hours or until the short ribs are fork-tender.

8. 8

   Remove the thyme sprigs and bay leaf before serving the braised short ribs and root vegetables.