Step 1: Sear the Short Ribs

Start by seasoning your short ribs generously with salt and pepper. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once hot, add the short ribs and sear them on all sides until they’re brown and caramelized. This should take about 4-5 minutes per side. Once seared, remove the short ribs and set them aside.

Step 2: Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant.

Step 3: Deglaze the Pot with Red Wine

If using red wine, pour it into the pot and use a wooden spoon to scrape up the browned bits from the bottom of the pot. Let the wine simmer for 2-3 minutes until it reduces slightly.

Step 4: Add the Tomatoes and Herbs

Stir in the crushed tomatoes, tomato paste, bay leaf, rosemary, and thyme. Bring the mixture to a simmer, then return the short ribs to the pot. Add the beef broth and stir to combine.

Step 5: Slow Cook the Ragu

Cover the pot with a lid and reduce the heat to low. Let the ragu cook for about 2.5 to 3 hours, or until the short ribs are fork-tender and the meat easily falls off the bone. Check the pot every 30 minutes, and if necessary, add a little more broth if the sauce gets too thick.