Ingredients

Instructions

1. 1

   Generously season the short ribs with salt and black pepper on all sides.

2. 2

   Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

3. 3

   Sear the short ribs in batches until browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.

4. 4

   Reduce heat to medium. Add the diced onion to the pot and sauté for 3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.

5. 5

   Pour in the red wine to deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon. Let it simmer for 2 minutes to reduce slightly.

6. 6

   Stir in the tomato sauce, soy sauce, lemon juice, beef broth, brown sugar, and bay leaves.

7. 7

   Return the seared short ribs to the pot, nestling them into the liquid. Bring the mixture to a boil.

8. 8

   Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 2 hours, or until the meat is tender and pulling away from the bone.

9. 9

   Add the potatoes and carrots to the pot, ensuring they are submerged in the sauce.

10. 10

    Cover and cook for an additional 20-30 minutes until the vegetables are tender.

11. 11

    Taste the sauce and adjust seasoning with more salt, pepper, or sugar if needed. Discard bay leaves before serving hot with steamed rice.