A rich and flavorful dish perfect for a cozy dinner.
Preheat your oven to 300°F and position the rack in the middle.
Preheating ensures even cooking and the right temperature for braising.
Season the beef short ribs generously with salt and pepper.
Let the seasoned beef rest for a few minutes to absorb the flavors.
Heat oil in a Dutch oven over medium-high heat and sear the beef on all sides until browned. Remove and set aside.
Searing locks in the juices and adds a rich flavor to the dish.
In the same pot, sauté onions and carrots until softened.
Stir frequently to prevent burning and ensure even cooking.
Add tomato paste and garlic, cooking until fragrant.
Cooking the tomato paste enhances its sweetness and depth.
Pour in the red wine and scrape the bottom of the pot to deglaze. Let it reduce by half.
Deglazing lifts all the flavorful bits stuck to the pot.
Add the beef broth, thyme, and bay leaf. Return the beef to the pot and bring to a simmer.
Ensure the liquid covers the beef for even cooking.
Cover the pot and transfer to the oven. Cook for 2.5 hours, turning the beef occasionally.
Check the beef occasionally to ensure it remains submerged in the liquid.
Bloom the gelatin in cold water for 5 minutes.
Blooming gelatin ensures it dissolves evenly in the sauce.
Remove the beef and carrots from the pot and strain the liquid. Skim off the fat and reduce the liquid on the stove.
Reducing the sauce intensifies its flavor.
Stir the bloomed gelatin into the sauce and pour over the beef. Serve warm.
Serve with mashed potatoes or crusty bread to complement the rich sauce.
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