Experience the succulent goodness of Dutch oven short ribs, cooked to perfection. Get ready for a mouthwatering culinary adventure!
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper on all sides.
Place your Dutch oven on the stovetop over medium-high heat.
Add the vegetable oil to the pot, and once it's hot, carefully sear the short ribs until they develop a beautiful brown crust. Use the tongs to turn them around for even browning.
Once the ribs are seared, transfer them to a plate and set them aside.
In the same Dutch oven, add the diced onion, chopped carrots, and minced garlic.
Sauté the veggies until they become tender and slightly caramelized, usually about 5 minutes.
Pour in the red wine, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Let it simmer for a couple of minutes to reduce slightly.
Return the seared short ribs to the Dutch oven, arranging them in a single layer.
Add the beef broth, fresh thyme sprigs, bay leaves, and dried rosemary.
Bring the liquid to a simmer, then cover the Dutch oven with its lid.
Place the Dutch oven in the preheated oven and let it braise for about 2.5 to 3 hours or until the meat is fork-tender and practically falling off the bone.
Once the ribs are done braising, remove the Dutch oven from the oven using your trusty oven mitts.
Gently transfer the short ribs to a serving platter and cover them loosely with foil to keep warm.
If you prefer a thicker sauce, skim off any excess fat from the liquid in the Dutch oven.
Place the Dutch oven back on the stove over medium heat.
Let the sauce simmer and reduce until it reaches your desired consistency. Season with pepper and salt to taste.
Pour the rich sauce over the short ribs on the serving platter, or serve it on the side.
Garnish with some fresh thyme leaves for an extra pop of flavor.