2 tbsp olive oil

3–4 lbs bone-in short ribs (8–10 pieces)

Salt and black pepper, to taste

1 large onion, diced

2 stalks celery, diced

2 carrots, diced

3 cloves garlic, crushed

2 tbsp tomato paste

2 cups Cabernet Sauvignon (or other dry red wine)

3 cups beef broth

2 bay leaves

1 sprig fresh thyme

1 sprig fresh oregano

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Preheat oven to 325°F.
Pat short ribs dry and season generously with salt and pepper.
Heat olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides until browned. Remove and set aside.
Add onion, celery, and carrots to the pot. Cook until softened.
Stir in garlic and tomato paste, cooking for 1–2 minutes.
Pour in red wine, scraping up browned bits, and simmer a few minutes to reduce slightly.
Add beef broth, bay leaves, thyme, and oregano. Return ribs to the pot.
Cover and transfer Dutch oven to the oven. Braise 2.5–3 hours, until meat is fork-tender and nearly falling off the bone.
Remove ribs and strain sauce if desired. Serve ribs with sauce spooned on top.

Add mushrooms for more depth of flavor.

Swap oregano for rosemary for a different herb profile.

Stir in balsamic vinegar for a touch of sweetness.

Finish with a knob of butter for a richer sauce.

Can be made a day ahead—the flavors deepen overnight.