Bone-In Beef Short Ribs

Instructions:

1. Preheat the oven to 325°F (163°C).
2. Pat the beef short ribs dry with paper towels and sprinkle generously with 1 tsp kosher salt and 1 tsp black pepper on all sides.
3. Heat 2 tbsp vegetable oil in a Dutch oven over medium-high heat. Once the oil shimmers, add the ribs and brown for 3–4 minutes per side until a rich brown crust forms. Remove ribs and set aside on a plate.
4. Lower the heat to medium. Add the diced yellow onion and cook until translucent, about 5 minutes.
5. Stir in the minced garlic and 2 tbsp tomato paste, cooking for another 2 minutes until the paste turns a deep brick red.
6. Stir 2 cups low-sodium beef broth into the aromatic mixture, scraping the bottom of the pan to release the brown bits.
7. Return the seared ribs to the pan, nestling them into the liquid. Add 2 sprigs fresh rosemary and 2 sprigs fresh thyme.
8. Cover the Dutch oven with a tight lid and bake in the oven for 3 to 3.5 hours.
9. Check for doneness: the ribs are ready when a fork slides in and out with zero resistance, or when a meat thermometer reaches an internal temperature of 200°F to 205°F (93°C to 96°C).
10. Carefully skim the excess fat from the surface of the liquid using a spoon or fat separator.
11. Remove the ribs from the pan. Simmer the remaining liquid on the stovetop over medium-high heat for 10 minutes until it reduces into a glossy sauce.
12. Let the ribs rest for 15 minutes to allow the juices to redistribute, then pour the glossy glaze over the meat before serving.