Start by patting the short ribs dry with paper towels. This ensures a better sear.
Season the ribs generously with salt and black pepper.
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat.
Sear the short ribs on all sides until they develop a beautiful brown crust. This step enhances the flavor of the final dish.
Remove and set aside for later
Add diced onions, celery, and chopped carrots to the pot. Cook until the vegetables are softened and aromatic.
Add garlic – you want to add garlic a little after the other vegetables so it doesn’t burn.
Pour in the red wine, scraping the bottom of the pot to release any flavorful bits stuck to the surface.
Let it simmer for a few minutes until the wine has reduced slightly.
Stir in the tomato paste, peppercorns, and brown sugar, distributing them evenly. This adds depth and richness to the sauce.
Pour in the beef broth, bringing the liquid to a gentle simmer.
Return the seared short ribs to the pot. Add fresh thyme, rosemary, and bay leaves for an aromatic touch.
Cover the pot and transfer it to a preheated oven. Let the short ribs braise at 325°F (163°C) for about 2.5 to 3 hours or until the meat is fork-tender.
Once the short ribs are done, carefully remove them from the pot.
Strain the cooking liquid to remove any solids, leaving a smooth, flavorful sauce.
Reduce the sauce by almost half while whisking
Finish sauce with 2Tbs butter
If you want to thicken the sauce you can make a slurry with 1 Tbs corn starch and 1 Tbs water. Stir until combined and then add it to the sauce.
Serve the short ribs over creamy mashed potatoes, polenta, grits, or your favorite side dish. Drizzle the luscious sauce over the top for an extra burst of flavor.