Braised Short Ribs

Preheat the oven to 325°F. Sprinkle the short ribs with 1/2 teaspoon pepper and salt. Editor's Tip:Pat the short ribs dry before seasoning them. The meat will get a better sear if it's nice and dry.

In an ovenproof Dutch oven over medium-high heat, brown the ribs in oil in batches. Then, remove the meat, and set aside. Editor's Tip: Preheat the oil before adding the short ribs. The oil should be hot enough to shimmer but not smoke. Once in the pan, leave the short ribs undisturbed for about two to three minutes to let a nice crust form. Then, turn and continue cooking until the short ribs are browned on all sides.

Add the celery, carrots, red pepper, onion and garlic to the drippings. Cook until tender.

Add the wine, stirring to loosen any browned bits from the pan. Bring the mixture to a boil, and cook until the liquid is reduced by half. Editor's Tip: Use a spoon to gently loosen any browned bits on the bottom of the pan. Also known as fond, those bits are packed with flavor and add depth to the braising liquid.

Return the ribs to the pan. Add 4 cups broth, the rosemary, oregano, bay leaf and remaining pepper. Bring the mixture to a boil. Then, transfer the Dutch oven to the oven and bake, covered, until the meat is tender, 1 hour and 30 minutes to 2 hours. Remove ribs to a serving platter. Discard herbs. If desired, skim fat and thicken cooking liquid for gravy. Editor's Tip: If desired, add tomato paste to the Dutch oven alongside the broth. This concentrated tomato product helps thicken the braising liquid and adds a savory, umami-rich flavor.