Braised Short Ribs Recipe

Season and Sear

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 2 tbs vegetable oil. When the oil is shimmering, sear the ribs in batches, 2–3 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Lightly Dust with Flour

Reduce heat to medium, sprinkle the browned ribs lightly with 2 tbs flour (toss to coat) to help thicken the braising liquid. Return ribs to the pot and set aside while you prepare aromatics.

Sweat Aromatics

Add 1 tbs unsalted butter to the pot and, when melted, add chopped onion, carrot, and celery. Cook over medium heat, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute more.

Tomato Paste and Deglaze

Add 2 tbs tomato paste and cook 2 minutes to deepen flavor. Pour in 1 cup dry red wine to deglaze, scraping up brown bits from the bottom. Simmer until the wine is reduced by about half, 3–5 minutes.

Add Stock and Herbs

Return the seared short ribs to the pot with any accumulated juices. Add 3 cups low-sodium chicken stock (or enough liquid to come about two-thirds up the ribs), 3 sprigs thyme and 1 bay leaf. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a lid and transfer to the preheated oven. Braise until the ribs are fork-tender and the meat is nearly falling off the bone, 2.5–3 hours. Check once at halfway; if liquid is reducing too quickly, add up to 1/2 cup additional stock or water.

Rest and Strain

When tender, remove the ribs to a tray and tent loosely with foil to keep warm. Carefully strain the braising liquid through a fine mesh sieve into a bowl, pressing down on solids to extract flavor. Skim off excess fat and reserve 2 cups of the strained liquid for the jus. (Remaining solids can be discarded or used for another purpose.)

Cook Potatoes

Place peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, 15–18 minutes. Drain well.

Mash and Finish

Return hot potatoes to the pot or a warm bowl. Add 3 tbs unsalted butter and 3 tbs whole milk. Mash with a potato masher or ricer until smooth and silky. Season with 1 tsp salt and 1 tsp white pepper to taste; keep warm. If purée is too stiff, add additional milk 1 tbs at a time until desired texture is reached.

Glaze Carrots

In a medium sauté pan over medium heat melt 1 tbs unsalted butter. Add the trimmed heirloom baby carrots and toss to coat. Add 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Add 2–3 tbs water, cover, and steam-sauté until carrots are tender and lightly glazed, 8–10 minutes. Uncover and cook 1–2 minutes more to reduce any remaining liquid and concentrate glaze.

Reduce Jus

Place the reserved 2 cups strained braising liquid and 1 cup low-sodium chicken stock in a medium saucepan over medium-high heat. Bring to a simmer and reduce until slightly thickened and flavorful, about 10–12 minutes, to yield roughly 1 to 1.25 cups. Taste and adjust seasoning with 1/4 tsp salt if needed.

Mount with Butter

Lower heat to low. Remove from heat and whisk in 2 tbs cold unsalted butter, one cube at a time, until the sauce is glossy and slightly thickened. Stir in 1 tbs finely chopped parsley and 1/2 tsp lemon juice to brighten. Keep warm.

Reheat Ribs

If ribs have cooled, return them to the oven-safe pot with a splash of braising liquid and warm gently in a 300°F (150°C) oven for 10–15 minutes, or reheat in the sauce on the stove until just warmed through.

Spoon a generous portion of potato purée onto center of each plate. Arrange 3 short ribs (or 1 large piece per serving) atop the purée. Place 3–4 glazed heirloom baby carrots alongside. Spoon warm chicken jus around and over the ribs. Garnish with microgreens or parsley sprig if desired and serve immediately.