1. Preheat the Oven:
- Preheat your oven to 325°F (163°C).
2. Season and Sear the Ribs:
- Season the short ribs generously with salt and pepper.
- In a large oven-proof Dutch oven or heavy pot, heat the olive oil over medium-high heat. Add the short ribs in batches and sear on all sides until well-browned, about 3-4 minutes per side. Remove the ribs and set aside.
3. Sauté the Vegetables:
- In the same pot, add the onion, carrots, and celery. Sauté until they start to soften, about 5 minutes.
- Add the garlic and tomato paste, stirring for about 1 minute until fragrant.
4. Deglaze the Pot:
- Pour in the red wine (or additional beef broth), scraping up any browned bits from the bottom of the pot with a wooden spoon.
5. Return the Ribs to the Pot:
- Add the seared ribs back into the pot. Pour in the beef broth and Worcestershire sauce. Add the thyme sprigs and bay leaves.
6. Slow Cook:
- Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
- Cook for about 2.5 to 3 hours, or until the meat is very tender and falls off the bone.
7. Thicken the Sauce (Optional):
- Once the ribs are cooked, you may wish to thicken the sauce. Remove the ribs and strain the liquid into a saucepan. Skim off excess fat.
- Mix flour or cornstarch with a small amount of water to make a slurry. Whisk this into the strained liquid and cook over medium heat until the sauce thickens, about 5 minutes.
8. Serve:
- Serve the ribs with the thickened sauce and your choice of sides, such as mashed potatoes, polenta, or a simple green salad.
Tips:
- Wine Selection: If using wine, choose a full-bodied red like Cabernet Sauvignon, which adds depth and richness to the sauce.
- Cooking Time: Depending on the size of your ribs, cooking times may vary. Check the meat for tenderness after 2.5 hours.
- Resting the Meat: Let the ribs rest for a few minutes after removing them from the oven to allow the juices to redistribute.
Enjoy your slow-cooked beef short ribs, a dish that combines the heartiness of beef with the complexity of a slowly simmered sauce, resulting in a meal that’s sure to impress.