Tender Slow-Cooked Beef Short Ribs in Rich Gravy

Instructions

1. Preheat oven to 150 degrees Celsius (300 Fahrenheit).
2. Pat beef short ribs dry with paper towels and season with salt and ground black pepper.
3. Heat extra virgin olive oil in a heavy oven-safe pot over medium-high heat.
4. Add beef short ribs and brown on all sides, about 3-4 minutes per side, then remove and set aside.
5. Add diced yellow onion, chopped carrot, chopped celery, and minced garlic to the pot and cook until softened, about 5 minutes.
6. Stir in all-purpose flour and tomato paste and cook for 1-2 minutes to remove raw flour taste.
7. For in dry red wine and scrape bottom of pot to deglaze, cooking until wine reduces by half, about 3 minutes.
8. Add beef broth, fresh thyme sprig, and bay leaf to the pot and stir to combine.
9. Return browned short ribs to the pot, submerging partially in liquid.
10. Cover pot with lid and transfer to preheated oven.
11. Cook low and slow for 3 to 3.5 hours until meat is very tender and falling off the bone.
12. Remove pot from oven and discard thyme sprig and bay leaf.
13. Transfer short ribs to a serving plate and keep warm.
14. Place pot over medium heat and simmer gravy until slightly thickened, about 5-7 minutes.
15. Adjust seasoning with salt and pepper as needed.
16. Serve short ribs with rich gravy spooned over the top.