Heat the olive oil in a dutch oven over medium high heat on the stovetop.
Add the short ribs and sear all sides, allowing them to fully brown. You don’t want to crowd the pan as the short ribs will steam instead of brown so you may need to brown in batches. Set aside.
Add the onion, celery, carrots, and garlic to the pot and season with salt and pepper. Allow to sauté for 3-4 minutes.
Add the wine, making sure to scrape up the browned bits from the bottom of the pot.
Add the short ribs back to the dutch oven along with the bone broth, thyme, and bay leaves. Bring to a low boil, cover, and place in the oven.
Cook for 5-6 hours, or until the beef is fall apart tender and easily shreds with a fork.
Remove the short ribs from the pot and shred, adding the meat back to the pot.
Remove the bay leaves and add the tomato paste.
Mix well. Serve over your favorite pasta. Buon appetito!
Notes
I used Fora Foods crushed tomatoes in this dish. Located here in Florida, they have a full line of incredible Italian imports, from canned tomatoes and olive oil to marinated vegetables and olives.
Imported Traditional Italian Food | Flora Fine Foods (florafoods.com)
The Osso Good Co. Sippable Bone Broth played an important role in adding dimension to this dish. Having that all day cooked flavor, it’s delicious to drink on its own, or add to any of your recipes. They have a line of bone broths as well as sippable soups.
Organic and Grass-Fed Bone Broth and Paleo Soups – The Osso Good Co.