Tender Braised Beef Short Ribs with Rice: A Comforting Delight

Season the beef short ribs with salt and pepper, then dust lightly with flour.
Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2. Sauté the Vegetables:

In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add the garlic and tomato paste, stirring for 1–2 minutes until fragrant.
3. Deglaze and Build the Sauce:

Pour in the red wine (if using) and scrape the bottom of the pot to release any browned bits. Let it simmer for 2–3 minutes.
Add the beef broth, thyme, rosemary, and bay leaves. Stir to combine.
4. Braise the Ribs:

Return the short ribs to the pot, ensuring they’re partially submerged in the liquid.
Cover and transfer the pot to a preheated oven at 325°F (165°C). Cook for 2 ½ to 3 hours, or until the meat is tender and falling off the bone.
5. Cook the Rice:

While the ribs are braising, rinse the rice under cold water until the water runs clear.
In a pot, bring water or chicken broth to a boil. Add salt and butter, then stir in the rice.
Reduce heat to low, cover, and simmer for 15–18 minutes. Remove from heat and fluff with a fork.
6. Serve:

Plate the rice and top with the braised short ribs. Spoon the rich sauce and vegetables over the top for a hearty, flavorful meal.
Serving and Storage Tips