Red Wine–Braised Beef

Ingredients

• 3–4 lb bone-in beef short ribs
• 3 lb chuck roast (cut into large chunks)
• Salt & freshly ground black pepper
• 2 tbsp olive oil
• 1 large onion (chopped)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 4 cloves garlic (smashed)
• 2 tbsp tomato paste
• 2 cups dry red wine ((Cabernet, Merlot, or Pinot Noir — drinkable but not fancy))
• 2 cups beef broth
• 2 sprigs thyme
• 1 sprig rosemary
• 1 tbsp butter (optional 'fancy' finish)
• balsamic vinegar (splash, optional)

Instructions

1. 1

   Preheat oven to 325°F.

2. 2

   Pat beef very dry, season generously with salt & pepper.

3. 3

   Heat olive oil in a Dutch oven or heavy oven-safe pot.

4. 4

   Sear beef on all sides until deeply browned, then remove to a plate.

5. 5

   In the same pot, add onion, carrot, celery and cook for 6–8 minutes until softened and lightly browned.

6. 6

   Add garlic and tomato paste, cooking for 1–2 minutes until paste darkens slightly.

7. 7

   Pour in red wine, scraping up browned bits and simmer for 5–7 minutes to reduce slightly.

8. 8

   Add beef broth and herbs, then return beef to pot (liquid should come ~⅔ up the meat).

9. 9

   Cover tightly and braise for 2.5–3 hours, until beef is fall-apart tender.

10. 10

    Remove beef gently, skim excess fat from surface, and simmer sauce uncovered for 10–15 minutes until glossy.

11. 11

    Stir in butter and a tiny splash of balsamic (optional), then return beef to sauce.

12. 12

    Serve in shallow bowls with lots of sauce, sprinkled with chopped parsley or thyme, and finish with flaky salt.

13. 13

    Let it rest 20 minutes before serving to thicken sauce beautifully.