Preparation:

Step 1:
Preheat your oven to 325°F (160°C). This slow, low heat will allow the beef to become tender and fully absorb the flavors of the braising liquid. Meanwhile, prepare the ingredients by chopping the onion and mincing the garlic.

Step 2:
Season the beef short ribs generously with salt and pepper on all sides. This will enhance the meat’s flavor and help it form a rich crust during searing.

Step 3:
In a large, oven-safe pot, heat the olive oil over medium-high heat. Once hot, add the short ribs to the pot and sear them on all sides. This should take about 3-4 minutes per side, until a deep golden-brown crust forms. Once seared, remove the ribs from the pot and set them aside.

Step 4:
In the same pot, add the chopped onion and garlic. Sauté over medium heat until they become soft and translucent, about 5-7 minutes. Stir occasionally to prevent burning. The sautéed onions and garlic will create a flavorful base for the sauce.

Step 5:
Add the tomato paste to the pot and stir well. Let it cook for about 2 minutes to enhance its depth of flavor. Next, pour in the grape juice (substitute for cabernet) and beef broth, stirring to combine all the ingredients. Bring this mixture to a gentle simmer.

Step 6:
Once the liquid is simmering, add the crushed tomatoes, fresh thyme, and rosemary to the pot. Gently return the seared beef short ribs to the pot, ensuring they are mostly submerged in the braising liquid.

Step 7:
Cover the pot with a lid or aluminum foil and transfer it to the preheated oven. Let the ribs braise for 2.5 to 3 hours. During this time, the meat will become incredibly tender, and the flavors will meld beautifully.