Ingredients:

  • 4 lbs bone-in beef short ribs
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup grape juice
  • 2 cups low-sodium beef broth
  • 1 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme, chopped
  • 2 bay leaves
  • 1 tbsp cold butter
  • 1 tbsp lemon juice

Instructions:

  1. Pat the 4 lbs bone-in beef short ribs completely dry with paper towels and season generously with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
  2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat. Sear the ribs in batches to avoid crowding the pan, for about 3 minutes per side, until the meat is a deep golden brown brown. Remove ribs and set aside.
  3. Reduce heat to medium. In the same pot, add the diced onion, diced carrots, and diced celery. Sauté for 5–7 minutes until the vegetables soften. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns brick-red.
  4. Deglaze the pot by pouring in 1 cup grape juice, scraping the bottom to release the brown bits. Stir in 2 cups low-sodium beef broth, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, and 2 bay leaves.
  5. Return the seared ribs to the pot, ensuring they are partially submerged. Cover and transfer to a preheated 325°F (160°C) oven for 3 hours, or until the meat offers zero resistance when pierced with a fork.
  6. Carefully remove the tender ribs to a platter. Strain the braising liquid into a saucepan and simmer over medium-high heat for 10 minutes until reduced by one-third.
  7. Whisk 1 tbsp cold butter and 1 tbsp lemon juice into the reduced sauce for a glossy finish. Pour the sauce over the ribs and serve.