Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
Excellent! Really enjoyed and have to admit I normally don't care for short ribs because of the fat. Bought boneless ribs they where not fatty. I might of over reduced the gravy because it seemed really strong but flavors where great. Will definitely make again!
We really enjoyed this dish.
Outstanding is the description! What a delicious gravy and the ribs were fall-apart tender.
I used bone-in ribs and will probaby try boneless next time so I can trim some of the fat.
Will be making them again SOON! Served with mushroom risotto and it paired nicely.
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