Braised short ribs with gravy

1. Preheat your oven to 325°F (165°C).
2. Season the beef short ribs generously with salt and pepper.
3. Heat the vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Add the short ribs in batches and brown them on all sides, about 4-5 minutes per side. Transfer the browned short ribs to a plate and set aside.
4. In the same pot, add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
5. Add the minced garlic to the pot and cook for an additional minute until fragrant.
6. Return the browned short ribs to the pot, along with any juices that have accumulated on the plate.

1. Pour in the beef broth and red wine, scraping the bottom of the pot to loosen any browned bits (this adds flavor to the sauce).
2. Stir in the tomato paste, fresh thyme sprigs, and bay leaves.
3. Cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs in the oven for 2 1/2 to 3 hours, or until the meat is fork-tender and falling off the bone.
4. Once the short ribs are done braising, carefully remove them from the pot and transfer them to a serving platter. Cover loosely with foil to keep warm.
5. If you prefer a thicker gravy, you can thicken the sauce. In a small bowl, whisk together the all-purpose flour with a few tablespoons of cold water to create a slurry. Stir the slurry into the braising liquid in the pot and cook over medium heat until thickened, about 5 minutes.
6. Remove the thyme sprigs and bay leaves from the pot. Taste the gravy and adjust the seasoning with salt and pepper if needed.
7. Pour the gravy over the braised short ribs on the serving platter.
8. Garnish with chopped fresh parsley, if desired, and serve hot.

Enjoy your delicious braised short ribs with gravy! This dish pairs well with mashed potatoes, creamy polenta, or crusty bread to soak up the flavorful sauce.