Melt-in-Your-Mouth Beef Short Ribs

Season the short ribs with salt, then coat each rib in flour. Shake off any excess flour.

In a hot Dutch oven, sear the short ribs on all sides until golden brown, then set them aside.

In the same pot, sauté the onions. Use a flat wooden spatula to scrape up all the flavorful bits stuck to the bottom. If there’s too much oil left from searing the ribs, remove some but leave about 2-3 tbsp in the pot.

Add the carrots, celery, parsley, and tomato paste. Stir to combine.

Pour in the wine and let it reduce for a few minutes.

Add the broth, then return the short ribs to the pot. Add the halved garlic bulb, fresh herbs tied with string, and the optional onion soup mix.

Cover and place in a preheated oven at 300-350°C for 2.5–3 hours, until the ribs are fork-tender.

Once the ribs are done, remove them from the pot and strain the juices.

Return the liquid to the pot and reduce it by half, stirring in butter to create a rich sauce. If you prefer a thicker sauce, create a roux with butter and flour, whisking together before adding the liquid.

Serve and enjoy!