Braised Short Ribs with Herb Potatoes: A Comforting, Flavor-Packed Meal

Preheat the oven to 325°F (160°C).
In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat.
Season the short ribs generously with salt and pepper. Brown the short ribs in the pot for about 3–4 minutes per side, until well-browned. Remove the ribs and set them aside.
Cook the Vegetables and Make the Braising Liquid:

In the same pot, add the chopped onion and carrots. Sauté for 5–7 minutes until softened.
Add the minced garlic and cook for another 1 minute. Stir in the tomato paste and cook for 2–3 minutes to deepen the flavor.
Add the red wine (if using), beef broth, thyme, rosemary, and bay leaves. Stir to combine.
Return the browned short ribs to the pot, ensuring they’re submerged in the liquid. Bring the mixture to a simmer.
Braise the Short Ribs:

Cover the pot with a lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender and the meat easily pulls away from the bone.
Prepare the Herb Potatoes:

While the short ribs are braising, prepare the herb potatoes.
Preheat the oven to 400°F (200°C).
In a bowl, toss the chopped potatoes with olive oil, fresh rosemary, thyme, garlic powder, salt, and pepper until evenly coated.
Spread the potatoes out in a single layer on a baking sheet. Roast in the oven for 30–35 minutes, or until golden brown and crispy, flipping halfway through.
Assemble the Dish:

Once the short ribs are done braising, remove them from the oven. Discard the bay leaves.
Serve the braised short ribs with a generous portion of herb potatoes on the side. Garnish with fresh parsley for a pop of color.
Serving and Storage Tips: