Beef Short Ribs

First, preheat your oven to 325°F (160°C).

Season the beef short ribs generously with salt and pepper on all sides.

In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 4 to 5 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Once seared, set the short ribs aside on a plate.

In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.

Stir in the tomato paste and cook for another minute to enhance its flavor.

Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.

Return the seared short ribs to the pot along with any juices that have accumulated on the plate.

Add the fresh thyme, bay leaves, and coconut aminos to the pot. The liquid should partially cover the short ribs. If needed, add more beef broth.

Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.

Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is fork-tender and easily comes off the bone.

Once the short ribs are done, remove the pot from the oven and skim off any excess fat from the surface of the sauce.

Finally, serve the beef short ribs over mashed potatoes or polenta. Garnish with chopped fresh parsley if desired.