Beef Short Ribs Braised in Red Wine

Pat the beef short ribs dry and season thoroughly with salt on all sides. In a large pot, heat the olive oil, then sear the meat until a nice brown crust forms. Once done, remove the meat and set aside.

Dice the carrots, celery root, red onion, and garlic. In the same pot where you seared the meat, sauté the vegetables. Add the rosemary and bay leaves, then pour in the red wine.

Once the alcohol from the wine has evaporated (you can no longer smell its strong aroma), add the vegetable broth, canned tomatoes, and finally return the seared meat to the pot. Season with salt and pepper to taste.