Preheat the Oven

Before you do anything else, preheat your oven to 350°F (175°C). This will allow the Dutch oven to reach the perfect temperature for slow cooking once you get everything in the pot. It’s important to set the oven to the right temperature, as it’ll ensure your ribs cook evenly and become tender, juicy, and flavorful.

Prepare the Short Ribs

The first step is preparing the short ribs. Rinse them under cold water to remove any impurities, and then pat them dry with a paper towel. This step is essential because drying the meat ensures it sears properly in the pan. Once dried, season generously with salt and pepper on all sides. Don’t be shy with the seasoning; it will help the beef develop a rich flavor as it cooks.

Brown the Short Ribs

In a 6-quart Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Olive oil is the ideal fat for this step because it has a high smoke point, allowing the short ribs to sear without burning. Once the oil is hot and shimmering, add the short ribs to the pot. You’ll likely need to brown the ribs in two batches, as overcrowding the pot will prevent proper searing. Brown each side for 5-6 minutes, turning the ribs until they achieve a rich, golden-brown crust.

Browning the short ribs is a crucial step in the process because it creates the Maillard reaction—a chemical reaction that produces the deep, savory flavors you’ll crave. Once all the ribs are browned, transfer them to a plate and set them aside.

Sauté the Vegetables

In the same pot, add the diced onion. Cook it for about 8-10 minutes, stirring occasionally, until the onion becomes translucent and soft. This caramelization of the onion adds a natural sweetness to the dish. Next, add the diced celery and diced carrots. These vegetables are not only flavorful but will also help create the base of your braising liquid. Cook these vegetables for another 3-5 minutes, until they start to soften and develop color.

Add Garlic and Tomato Paste

Now it’s time to add some aromatics. Add the crushed garlic to the pot and cook for about 1 minute, allowing the garlic to release its fragrant oils into the mixture. Then, add 2 tablespoons of tomato paste and stir well. The tomato paste serves a dual purpose: it adds a rich depth of flavor and helps thicken the sauce later on. Let the tomato paste cook for a couple of minutes to fully develop its flavor before moving on to the next step.

Deglaze with Wine

Now that your vegetables are soft and aromatic, it’s time to deglaze the pot with 2 cups of Cabernet Sauvignon wine. This step is essential for lifting the fond (the tasty browned bits) from the bottom of the pot, which will contribute to the flavor of your sauce. Pour in the wine and bring the mixture to a boil, then lower the heat to medium and let it simmer for 15-20 minutes until the wine reduces by half. This reduction intensifies the wine’s flavor and eliminates any sharpness, leaving behind a rich, complex base for the braising liquid.

Add Beef Broth and Return the Ribs

Next, add 3 cups of beef broth to the pot and stir. The broth will form the majority of your braising liquid, enriching the dish with savory depth. After stirring, return the browned short ribs to the pot, nestling them into the liquid. Add 2 bay leaves, 1 sprig of thyme, and 1 sprig of oregano to the pot. These herbs will infuse the sauce with their fragrant, earthy oils as the ribs braise.

Cover and Braise in the Oven

Cover the Dutch oven with its lid and transfer it to the preheated oven. Let the short ribs braise for about 2 ½ to 3 hours. At this point, the magic of braising happens: the meat becomes tender and juicy as it absorbs all the delicious flavors of the wine, broth, and vegetables. You’ll know the ribs are done when they’re fork-tender and the meat easily pulls away from the bone.

Check the meat after about 2 hours of cooking by piercing the ribs with a fork. If the meat is still tough, continue cooking until it’s fork-tender.

Finish the Sauce

Once the ribs are cooked, carefully remove them from the Dutch oven and transfer them to a plate. Cover them loosely with aluminum foil to keep them warm. Now, you’ll need to finish the sauce. First, strain the braising liquid to remove the vegetables and herbs. You can discard the vegetables or, if you prefer, keep them to add some texture to your sauce.

To thicken the sauce, return the strained liquid to the pot and simmer it on the stove for a few more minutes until it reaches a desirable consistency. If the sauce is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of water, then stirring this mixture into the sauce. Continue to cook for a couple of minutes until the sauce thickens to your liking.