1-Getting beef short ribs just right: starts with a few easy steps that turn tough cuts into tender perfection. First, preheat your oven to 325°F (163°C) and get all your ingredients ready by chopping the veggies and crushing the garlic this sets you up for smooth sailing. Next, season the beef short ribs generously with salt and pepper, then heat the olive oil in a large oven-safe pot over high heat to brown them on all sides for about 5-7 minutes per batch.

2-Once browned, remove the ribs and lower the heat to medium before adding the onion and garlic to cook for 2 minutes. Then, toss in the carrots and celery and cook for another 5 minutes until they soften up. Stir in the tomato paste and let it cook for a minute to bring out its depth, followed by pouring in the wine, broth, thyme, and bay leaves while stirring to dissolve everything evenly.

3-Return the ribs to the pot, making sure they’re mostly submerged, then cover and pop it in the oven for 3 hours until the meat is fork-tender. For the final touch, take the Ribs out, cover to keep them warm, strain the sauce if you like, and simmer it to thicken before serving with the sauce spooned over. This method, including the exact directions provided, ensures your beef short ribs braised in red wine sauce comes out just right every time.