- Preheat the Oven:
- Preheat your oven to 325°F (163°C).
- Season and Sear the Short Ribs:
- Season the short ribs with salt and pepper.
- In a large, oven-safe Dutch oven, heat the vegetable oil over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set them aside.
- Saute Aromatics:
- In the same pot, add the chopped onion, garlic, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Deglaze the Pot:
- Pour in the red wine, if using, to deglaze the pot. Scrape up any browned bits from the bottom of the pot.
- Add Broth and Tomatoes:
- Return the seared short ribs to the pot. Pour in the beef broth and tomato puree. Add bay leaves, thyme, and rosemary. Bring the mixture to a simmer.
- Braise in the Oven:
- Cover the pot and transfer it to the preheated oven. Braise for 2 to 2.5 hours or until the short ribs are fork-tender.
- Add Vegetables:
- Remove the pot from the oven. Add diced potatoes and frozen peas, if using. Return the pot to the oven and continue cooking for an additional 30 minutes or until the vegetables are tender.
- Check and Adjust Seasoning:
- Taste the stew and adjust the seasoning with salt and pepper if needed.
- Serve:
- Discard the bay leaves. Serve the beef short rib stew hot, garnished with chopped fresh parsley.
This beef short rib stew is a comforting and satisfying dish, perfect for colder days. The slow braising process ensures that the short ribs become incredibly tender, and the combination of flavors from the vegetables, herbs, and wine (if used) creates a rich and savory stew. Enjoy!