Braised Short Rib

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1 (2-4 lb) boneless beef short rib (ask your butcher to cut the bones off)
1 yellow onion, peeled & coarsely chopped
2 jumbo carrots, peeled & coarsely chopped
3 celery stalks, coarsely chopped
3 garlic cloves, smashed
8 Thyme sprigs
2 rosemary sprigs
14oz. can crushed tomatoes
1 box low sodium beef stock
3 Tbsp. olive oil
2 cups red wine
2 Tbsp. unsalted butter
Salt to taste
Pepper to taste

Preheat oven to 350 degrees. Portion short rib into equal sized, large pieces (approx. 6-8oz).

Season liberally with salt and pepper. In a hot braising pan, add 3 tbsp of oil and sear short rib until all sides are a deep brown color. Once browned, remove short rib from pan, add vegetables and brown.

When vegetables are done browning, add wine and scrape the browned bits from the bottom of the pan. Reduce the wine until it's completely gone and add the short rib back to the pan with the herbs, tomatoes, and stock.

Bring to a boil, cover and