Braising beef short ribs in the oven with onion, garlic, carrots, and a broth/wine sauce brings out an incredible flavor and fall-off-the-bone tenderness in this otherwise tough cut of meat.
Preheat the oven to 325F. Sprinkle the short ribs with salt (all sides).
Heat a 3.5 or 5 quart Dutch oven or braiser pot over high heat. Add the olive oil. (I use this Dutch oven.)
Once hot, add the short ribs (fat side down) and brown on two sides for 4-5 minutes (on each side). Depending on your Dutch oven size, you may need to work in two batches. Set aside on a plate.
Drain the excess fat from the Dutch oven, leaving behind about 1 tablespoon of fat.
Over medium-high heat, add the onions and carrots and sprinkle with a pinch of salt. Cook the veggies for 5 minutes, stirring frequently.
Sprinkle the flour over the veggies, stirring to coat.
Add the red wine and broth/stock. Stir to dissolve the flour in the liquid and allow the liquid to reach a lively simmer.
Add the short ribs to the veggies and liquid (they shouldn't be submerged, just nestled in). And tuck the rosemary sprigs in the liquid, around the short ribs and veggies. Add the 1/2 teaspoon of salt and a few turns of fresh pepper.
Once the ingredients reach a slight boil/lively simmer, place the lid on the Dutch oven. Place the pot in the oven and braise the short ribs and veggies, covered, for 2 1/2 hours.
After 2 1/2 hours, remove the short ribs from the oven. The meat should easily fall off the bone and be fork tender.
Salt Amount:This amount will depend on how much you salt the short ribs and also if your broth is salted. Start with 1/2 teaspoon and then salt to taste later, if needed. I usually go with 1 teaspoon, but everyone's salt preference is different.