A hearty and flavorful dish featuring tender beef short ribs braised with aromatic root vegetables.
Preheat your oven to 325°F (165°C).
Preheating the oven ensures even cooking and proper braising.
Heat a heavy-bottomed pot over medium-high heat and add a drizzle of oil.
Using a heavy-bottomed pot helps distribute heat evenly.
Sear the beef short ribs on all sides until browned, then remove and set aside.
Searing locks in the juices and adds a depth of flavor.
Add the carrots, celery, onions, and garlic to the pot and sauté until softened.
Stir occasionally to prevent sticking and ensure even cooking.
Stir in the tomato paste, salt, black pepper, and red pepper flakes, cooking for a few minutes.
Cooking the tomato paste enhances its sweetness and reduces acidity.
Pour in the balsamic vinegar and beef stock, scraping the bottom of the pot to deglaze.
Deglazing lifts the flavorful bits stuck to the pot.
Return the short ribs to the pot, add rosemary and thyme, and cover with an oven-safe lid.
Ensure the ribs are mostly submerged in the liquid for even cooking.
Place the pot in the preheated oven and braise for 2.5 hours until the ribs are tender.
Check occasionally to ensure the liquid hasn't evaporated too much.
Remove the ribs and strain the sauce, reducing it on the stovetop until thickened.
Reducing the sauce intensifies its flavors and creates a glossy finish.
Serve the ribs with the sauce drizzled over and enjoy.
Garnish with fresh herbs for a vibrant touch.
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