4 Pounds Beef Short Ribs

2 Tablespoons Vegetable Oil

1 Large Onion, Diced

3 Mashrooms, Diced

3 Celery Stalks, Diced

Salt To Taste

Pepper To Taste

4 Cloves Garlic, Minced

2 Cups Beef Broth

1 Cup Red Wine (Such As Cabernet Sauvignon)

Step: 1

Heat A Large, Heavy-bottomed Pot Or Dutch Oven Over Medium-high Heat. Add The Vegetable Oil And Heat Until Shimmering.

Step: 2

Season The Beef Short Ribs With Salt And Pepper. Add Them To The Pot And Sear On All Sides Until Browned. Work In Batches If Necessary To Avoid Overcrowding The Pot.

Step: 3

Once The Short Ribs Are Browned, Remove Them From The Pot And Set Aside.

Step: 4

Add The Diced Onion, Mushroom, Celery, And Minced Garlic. Sauté For About 5 Minutes, Or Until The Vegetables Start To Soften.

Step: 5

Pour In The Red Wine And Scrape The Bottom Of The Pot To Release Any Browned Bits.

Step: 6

Add The Tomato Paste To The Pot And Stir To Coat The Vegetables. Cook For An Additional Minute.

Step: 7

Add The Beef Broth, Thyme, And Bay Leaves.

Step: 8

Return The Browned Short Ribs To The Pot. Season With Additional Salt And Pepper If Desired.

Step: 9

Bring The Liquid To A Boil, Then Reduce The Heat To Low. Cover The Pot And Simmer For About 2 To 3 Hours, Or Until The Meat Is Tender And Easily Falls Off The Bone. Stir Occasionally And Check The Liquid Level To Ensure It Doesn't Reduce Too Much. If Needed, Add More Beef Broth Or Water.

Step: 10

Once The Short Ribs Are Tender, Remove Them From The Pot And Set Aside. Skim Any Excess Fat From The Surface Of The Braising Liquid.

Step: 11

Serve The Braised Beef Short Ribs With The Sauce And Your Choice Of Side Dishes Such As Mashed Potatoes, Rice, Or Roasted Vegetables.