Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 160 degrees Celsius and pat dry 2.5 kilograms of bone-in beef short ribs, then season them generously with salt and freshly ground black pepper on all sides.

2. 2

   Heat 3 tablespoons of olive oil in a large, oven-safe Dutch oven over medium-high heat, searing the seasoned short ribs in batches until deeply browned on all sides, then remove the short ribs and set them aside.

3. 3

   Add 2 finely chopped large yellow onions and 2 diced medium carrots to the Dutch oven, sautéing them for 8-10 minutes until softened, then stir in 4 minced garlic cloves and 2 tablespoons of tomato paste, cooking for another 2 minutes until fragrant.

4. 4

   Deglaze the pot by pouring in 1 cup of dry Spanish red wine and 1/2 cup of dry Sherry wine, scraping up any browned bits from the bottom, then add 1 teaspoon of smoked paprika, 2 bay leaves, 1 teaspoon of dried thyme, and the steeped pinch of saffron threads with their liquid.

5. 5

   Return the seared short ribs to the Dutch oven, pouring in 4 cups of beef broth to submerge the meat partially, then bring the liquid to a simmer, cover the pot tightly, and transfer it to the preheated oven.

6. 6

   Braise the short ribs in the oven for 3 to 3.5 hours, or until they are fork-tender and easily pull away from the bone.

7. 7

   Carefully remove the short ribs from the Dutch oven and set them aside, then place the Dutch oven on the stovetop over medium-high heat, simmering the sauce for 10-15 minutes until it has reduced and thickened slightly to your desired consistency.

8. 8

   Shred the braised short rib meat off the bones, discarding the bones, then return the shredded meat to the thickened sauce, stir to coat, and serve hot, garnished with fresh chopped parsley if desired.