Ingredients

3–4 pounds bone-in beef short ribs
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, chopped
3 carrots, peeled and chopped
3 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 cups low-sodium beef broth
1 cup unsweetened grape juice (or more broth)
2 bay leaves
1 teaspoon dried thyme

1 teaspoon dried rosemary

Instructions

Step 1: Prep the Short Ribs

Pat the ribs dry with paper towels. Season generously with salt and pepper on all sides.

Step 2: Sear the Meat

Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the ribs on all sides until deep brown (about 3–4 minutes per side). Set aside.

Step 3: Sauté the Aromatics

In the same pot, add onion, carrot, and celery. Cook until softened and lightly caramelized (8–10 minutes). Add garlic and cook 1 more minute.

Step 4: Build the Sauce

Stir in tomato paste and cook for 2–3 minutes. Deglaze the pan with balsamic vinegar and grape juice, scraping up the browned bits. Add beef broth, bay leaves, thyme, and rosemary.

Step 5: Return the Ribs and Braise

Return the short ribs to the pot, bone-side down. The liquid should come ¾ up the sides. Bring to a simmer, then cover and transfer to a preheated 325°F oven. Bake for 2½ to 3 hours, until ribs are fork-tender.