Directions

1. Pat the short ribs very dry with paper towels, and lightly brush them all over with the olive oil. (You may not need all of the oil.) Season generously with salt and pepper.

2. Heat a Dutch oven (I recommend at least a 5.5-quart) over medium-high heat. When hot, add half of the short ribs to the pan and brown the meat on all sides. Don’t rush this process, it will usually take at least 10 minutes to brown the short ribs all over. Transfer the browned meat to a plate, and repeat the process with the remaining short ribs.

3. Preheat the oven to 325° F. Position the oven rack just below center.

4. Pour off all but 1 tablespoon of fat from the pan and return it to the stovetop over medium heat. Add the onion, garlic, and a pinch of salt and cook for 5 to 6 minutes or until the onions are soft and translucent. Add the beef broth, stirring with a spatula to loosen any browned bits from the bottom of the pan, then stir in the Rao’s Homemade Red Wine Marinara and bring to a simmer. Add the rosemary and thyme, then return the short ribs to the pan. Cover the Dutch oven with a lid and transfer to the hot oven. Braise for 2 hours.

5. Remove the short ribs from the oven and stir them well to incorporate the meat drippings into the sauce. (If there is a lot of rendered fat, just keep stirring! Some of the bones my separate from the meat at this point, which is fine) Gently fold in the potatoes, carrots, and mushrooms if using. Recover the pot and return it to the oven for 1 to 1½ hours or until the vegetables are tender (but not mushy).

6. Using tongs, remove the short rib bones (the meat will separate from the bone very easily at this point) and the herb stems. Add the balsamic vinegar and stir the contents of the pan to incorporate the meat drippings. Taste and season with extra salt and pepper if necessary.

7. Divide the saucy short ribs and vegetables amongst shallow bowls, and top with plenty of cheese and fresh thyme. Serve with crusty bread for dipping.