Braised Beef Short Ribs with Red Wine

Preheat the oven to 325°F. Pat the beef short ribs dry with paper towels and season generously with salt and black pepper on all sides. Heat olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches and sear for about 3–4 minutes per side until deeply browned. Remove the ribs and set aside.

Reduce the heat to medium and add the diced onion and carrots to the same pot. Cook for 5–6 minutes until the vegetables begin to soften. Add the garlic and tomato paste, stirring for about 1 minute until fragrant. Pour in the red wine, scraping the bottom of the pot to release the browned bits. Simmer for 5 minutes to allow the wine to reduce slightly.

Return the browned short ribs to the Dutch oven. Add the beef broth, thyme, and bay leaves. The liquid should come about halfway up the sides of the ribs. Cover the pot with a lid and transfer it to the oven. Braise for 3 hours, or until the beef is fork-tender and easily pulls away from the bone.

Carefully remove the short ribs from the pot and discard the bay leaves. Skim excess fat from the surface of the sauce if desired. For a smoother sauce, strain the cooking liquid and return it to the pot. Serve the short ribs warm with the red wine sauce spooned over the top. Garnish with fresh parsley before serving.