1-First Step: Heat the oven and season the beef Preheat your oven to 325°F and position a rack in the lower-middle part of the oven. This gives the ribs steady, even heat as they braise. While the oven warms, season the short ribs with the kosher salt and black pepper so the seasoning can begin working into the meat.

2-Second Step: Brown the short ribs in batches Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add half the short ribs in a single layer and brown only one side for 3 to 5 minutes without moving them. This step gives the meat a deep, savory crust and saves time without sacrificing flavor. Transfer the browned ribs to a plate, add the remaining 1 tablespoon olive oil, and repeat with the rest of the meat.

3-Third Step: Build the flavor base Pour off all but 1 tablespoon of fat from the pot, then reduce the heat to medium-low. Add the diced onions and cook for about 5 minutes, until soft and translucent. If the onions start to brown too quickly, add a splash of water and keep stirring. Next, add the garlic and cook for 2 more minutes. Stir in the tomato paste and cook for 1 minute. Then add the flour and cook for about 1 minute more, until it disappears into the onion mixture. This step helps create a sauce that is smooth and full-bodied.

4-Fourth Step: Add the braising liquid Pour in the red wine and beef broth, then stir in the sugar, bay leaf, and thyme. Turn the heat to high and bring the mixture to a boil. As it heats, scrape the bottom of the pot to loosen any browned bits. Those bits are packed with flavor and will enrich the sauce.

5-Fifth Step: Braise the short ribs Return the short ribs and any juices on the plate to the pot. Make sure the meat is settled into the liquid, then cover the pot and move it to the oven. Braise for 2 hours. During this time, the meat slowly softens and the sauce develops a deeper taste.

6-Sixth Step: Add the carrots and finish cooking Remove the pot from the oven, stir in the carrot slices, cover again, and return it to the oven for 45 to 60 minutes more. The ribs should be tender, and the carrots should be cooked through but not falling apart.

7-Final Step: Finish the sauce and serve Remove the bay leaf and thyme sprigs, then skim off any excess grease from the surface of the sauce. Taste and adjust the seasoning if needed. If the sauce feels too thick, add a little broth. If you want a brighter flavor, a small splash of lemon juice can help balance the richness. Serve the Red Wine Braised Short Ribs with egg noodles, mashed potatoes, or creamy polenta. Each option catches the sauce in a different way, so choose the one that fits your table and mood.