A hearty and flavorful dish perfect for cozy dinners.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Chop the onion, carrots, and celery into bite-sized pieces. Mince the garlic.
Uniformly sized pieces cook more evenly.
Season the beef ribs with salt and pepper, then dredge them in the flour, shaking off any excess.
The flour helps to create a nice crust and thickens the sauce.
Heat the olive oil in a Dutch oven over medium-high heat. Sear the beef ribs on all sides until browned. Remove and set aside.
Searing locks in the juices and adds flavor.
Add the onion, carrots, and celery to the pot. Cook until softened and slightly browned, about 5 minutes.
Stir occasionally to prevent sticking.
Stir in the garlic and tomato paste, cooking for another minute until fragrant.
Cooking the tomato paste enhances its sweetness.
Pour in the red wine, scraping the bottom of the pot to deglaze. Let it reduce by half.
Deglazing lifts all the flavorful bits from the pot.
Add the beef stock, thyme, rosemary, and bay leaf. Return the beef ribs to the pot.
Ensure the ribs are mostly submerged in the liquid.
Cover the pot and transfer it to the oven. Braise for about 2 hours, or until the beef is tender.
Check occasionally to ensure the liquid hasn’t evaporated too much.
Remove the beef ribs and strain the sauce. Return the sauce to the pot and simmer until it thickens to your liking.
A thicker sauce clings better to the meat.
Serve the beef ribs with the sauce over your choice of side, such as mashed potatoes or noodles.
Garnish with fresh herbs for a pop of color and flavor.
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