Ingredients:

Angus Beef Chuck Short Ribs Bone-In (about 800g)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tbsp tomato paste
2 cups red wine (something you'd enjoy drinking)
2 cups beef broth
2 bay leaves
A few sprigs of fresh thyme
2 tbsp flour (optional, for thickening)

Instructions:

Prep and Season Ribs: Season the short ribs generously with salt and pepper.

Brown the Ribs: In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add the ribs and brown on all sides. Remove ribs and set aside.

Sauté Vegetables: In the same pot, add onion, carrots, and celery. Sauté until softened. Add garlic and cook for another minute.

Add Tomato Paste and Flour: Stir in tomato paste (and flour, if using for a thicker sauce) and cook for a couple of minutes.

Deglaze with Wine: Pour in red wine, scraping up any browned bits from the bottom of the pot. Bring to a boil and let it reduce by half.

Braise: Return ribs to the pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2-3 hours, or until the meat is tender and falling off the bone.

Serve: Remove bay leaves and thyme sprigs. Serve ribs with some of the cooking liquid and vegetables.

For a complete meal, pair these succulent ribs with mashed potatoes or creamy polenta, and a side of steamed green beans or a crisp salad.