Braised Short Ribs with Grape Juice

Instructions:

1. Preheat the oven to 325°F (163°C). Pat the ribs completely dry with paper towels and season generously on all sides with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear the ribs in batches, pressing them down to ensure a deep, dark brown crust on all sides (about 3–4 minutes per side), cooking in batches if they don't fit in one layer to prevent steaming. Remove the ribs to a plate and set aside.
4. Lower the heat to medium. In the same pot, add the diced yellow onion, sliced carrots, and diced celery. Sauté for 5–7 minutes until the onions are translucent.
5. Stir in the smashed garlic and 2 tbsp tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red.
6. Sprinkle 2 tbsp all-purpose flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
7. Slowly pour in 2 cups unsweetened grape juice and 2 cups low-sodium beef broth, scraping the bottom of the pot with a wooden spoon to release the browned beef bits.
8. Nestle the seared ribs back into the liquid. Add the thyme, rosemary, and bay leaves.
9. Bring the liquid to a gentle simmer on the stove, then cover with a tight-fitting lid.
10. Transfer the pot to the preheated oven and bake for 2.5 to 3 hours. The ribs are done when the meat is fork-tender, easily pulls away from the bone, and has reached a minimum internal temperature of 145°F (63°C).
11. Carefully remove the ribs to a serving platter.
12. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the spent vegetables.
13. Simmer the liquid over medium-high heat for 8–10 minutes until it reduces by one-third and becomes a glossy, thick glaze. Pour the glaze over the meat.