Braised Short Rib Stew

Ingredients

• 2 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 carrots, chopped
• 3 celery stalks, chopped
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine
• 2 sprigs fresh rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb baby potatoes, halved
• 1 cup cherry tomatoes, halved

Instructions

1. Season short ribs with salt and pepper and sear in a cast-iron skillet with olive oil until browned on all sides.
2. Remove ribs and set aside; add onion, carrots, celery, and garlic to the skillet and sauté until softened.
3. Deglaze the skillet with red wine, scraping up browned bits, then add beef broth and rosemary.
4. Return short ribs to the skillet, add baby potatoes and cherry tomatoes, and bring to a simmer.
5. Cover and cook on low heat for 2 hours, or until meat is tender and falling off the bone.
6. Uncover and cook for an additional 15 minutes to thicken the sauce.
7. Garnish with fresh rosemary sprigs and coarse salt before serving.