📖 Instructions

1. Alright, let's get started! First things first, pat those short ribs completely dry with paper towels. This is SUPER important for getting a good sear.
2. Next, generously season the short ribs with salt and freshly ground black pepper. Don't be shy – this is your chance to build flavor!
3. Now, grab your large Dutch oven or roasting pan and heat the olive oil and butter over medium-high heat. Make sure the pan is nice and hot before adding the ribs.
4. Carefully place the short ribs in the hot pan, being sure not to overcrowd it. Sear them on all sides until they're deeply browned – about 3-4 minutes per side. Work in batches if you need to. Remove the ribs and set them aside.
5. Reduce the heat to medium and add the chopped onion, carrots, and celery (mirepoix) to the pan. Cook, stirring occasionally, until the vegetables are softened and lightly browned – about 8-10 minutes. Don't rush this step – it's building a flavor base!
6. Stir in the minced garlic and tomato paste, and cook for another minute until fragrant. This will deepen the flavor of the sauce.
7. Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce. Let the wine simmer for a few minutes to reduce slightly.
8. Add the beef broth, thyme sprigs, bay leaf, and Worcestershire sauce to the pan. Bring the mixture to a simmer.
9. Return the seared short ribs to the pan, nestling them into the liquid. Make sure they're mostly submerged – you may need to add a bit more beef broth.
10. Cover the Dutch oven or roasting pan tightly with a lid or aluminum foil. This will help to trap the moisture and create a braising effect.
11. Transfer the pan to the preheated oven and roast for 3-3.5 hours, or until the short ribs are fork-tender and practically falling off the bone. Check them occasionally and add more broth if needed to keep them from drying out.
12. Once the short ribs are done, carefully remove them from the pan and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan. Discard the solids.
13. Bring the strained braising liquid to a simmer over medium heat and cook until it has reduced and thickened slightly – about 10-15 minutes. Skim off any excess fat that rises to the surface.
14. Stir in the balsamic vinegar (if using) and season the sauce to taste with salt and pepper. Adjust the seasoning as needed to get the perfect balance of flavors.
15. Return the short ribs to the sauce and heat them through. Spoon the sauce over the ribs to coat them.
16. Serve the roasted beef short ribs hot, garnished with fresh parsley (if desired). They're amazing with mashed potatoes, polenta, or your favorite side dish!