Ingredients
Scale
- 2½ to 3 lbs bone-in, English cut short ribs
- ¼ cup extra-virgin olive oil
- 1 medium onion, chopped
- 2 ribs celery, sliced into ½ inch pieces
- 3 medium carrots, peeled, sliced into ½ inch pieces
- 2 cloves garlic, minced
- ¼ cup tomato paste
- 14 oz (1¾ cups) tomato passata or whole canned tomatoes
- 1½ cups low sodium beef stock, or more as needed
- 1 bundle fresh thyme
- 2 bay leaves
- Kosher salt and black pepper, to taste
- ¼ cup parsley, finely chopped, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Pat short ribs dry, season with salt and pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs 3-5 minutes per side. Transfer to a plate and set aside.
- Add remaining 2 tbsp olive oil. Sauté onion 5 minutes, add celery and carrots, sauté 5 more minutes. Add garlic and sauté 30 seconds.
- Stir in tomato paste, cook 5-6 minutes. Deglaze with 1 cup beef stock, scraping up browned bits.
- Add pureed canned tomatoes, remaining ½ cup beef stock, thyme, and bay leaves. Return short ribs, partially submerge. Bring to simmer, cover, and transfer to oven.
- Braise 2-3 hours, checking liquid every 30-60 minutes, adding stock or water as needed.
- Once ribs are tender, remove from oven, garnish with parsley, and serve hot.
Notes
- Serve with creamy polenta, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers taste even better the next day.
- Can make ahead and reheat gently on the stove.
- Prep Time: 20 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dinner
- Method: Braise
- Cuisine: Italian