Pat the short ribs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large Dutch oven over medium-high heat.
Sear the short ribs on all sides until deeply browned (about 3–4 minutes per side).
Remove the ribs and set them aside.
In the same pot, add onion, carrots, and celery. Cook for about 5 minutes until softened.
Add garlic and cook for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes to deepen its flavor.
Pour in the red wine and scrape the bottom of the pot to release the browned bits.
Add the beef broth, Worcestershire sauce, smoked paprika, thyme, and bay leaves.
Whisk the protein powder into a small portion of warm broth first to avoid clumps, then stir it into the pot.
Return the short ribs to the pot. The liquid should come about halfway up the meat.
Cover and cook:
The ribs are ready when the meat is fork-tender and nearly falling off the bone.
Remove the ribs and simmer the sauce uncovered for 10–15 minutes to slightly thicken.
Taste and adjust seasoning if needed.
Return the ribs to the sauce and garnish with chopped parsley. Serve with mashed potatoes, roasted vegetables, or polenta.
Braised short ribs are a classic comfort dish known for their deep, slow-cooked flavor and incredibly tender texture. Adding a scoop of unflavored protein powder is a simple way to slightly increase the protein content of the sauce while keeping the traditional richness intact. The result is a hearty meal that feels indulgent while still offering an extra nutritional boost.
