Tuscan-Style Braised Short Ribs with Tomatoes

Ingredients:

• 3-4 lbs Bone-In Short Ribs
• 2 TBLS Olive Oil
• Salt and Freshly Black Pepper
• 1 Medium Onion or Two Shallots, Finely Diced
• 3 Cloves Garlic, Minced
• 1 Small Can (14 oz) of Peeled Tomatoes (whole or crushed)
• 1 TBLS Tomato Paste
• 1 Cup Red Wine (preferably Italian, like Chianti)
• 1 Sprig Fresh Rosemary
• 3–4 Fresh Thyme Sprigs
• 2 Bay Leaves
• 1 tsp Dried Oregano (optional)
• 1/2 tsp Red Pepper Flakes (optional)
• 1 TBLS Balsamic Vinegar (optional)
• Fresh Parsley, Chopped (for garnish)

Directions:

1. Prep Ribs: Pat short ribs dry, season with salt and pepper.

2. Brown Ribs: Heat oil in a Dutch oven over medium-high. Brown ribs on all sides (4-5 minutes per side). Remove and set aside.

3. Cook Aromatics: Sauté onion (5-6 minutes), add garlic (1 minute).

4. Deglaze: Pour wine, scrape pot, reduce by half (3-4 minutes).

5. Add Ingredients: Stir in tomato paste (1-2 minutes), tomatoes (crushed), broth, rosemary, thyme, bay leaves, oregano, red pepper flakes (optional), and balsamic vinegar (optional).

6. Combine: Add ribs back, ensuring liquid covers halfway.

7. Braise: Cover and bake at 325°F for 2.5-3 hours, checking liquid levels.

8. Finish: Remove herbs, adjust seasoning, and serve with sauce.