Braised Short Rib Recipe

Prep and season

Pat short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each rib with the all-purpose flour, shaking off excess.

Brown the ribs

Preheat oven to 325°F (163°C). In a large Dutch oven over medium-high heat, add neutral oil. When shimmering, sear the short ribs in batches, 3–4 minutes per side, until deep brown. Remove browned ribs to a plate.

Sweat aromatics

Reduce heat to medium, add 1 tablespoon butter to the pot. Add diced onion, carrot, and celery; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 30 seconds more.

Build braising base

Stir in tomato paste and cook 2 minutes to caramelize. Add dried thyme and bay leaves. Pour in red wine to deglaze, scraping brown bits from the bottom; simmer until reduced by about half, 6–8 minutes.

Braise

Return short ribs and any accumulated juices to the pot. Add beef stock so liquid comes about halfway up the ribs (approximately the listed amount). Bring to a gentle simmer, cover with lid or foil, and transfer to preheated oven. Braise until fork-tender, 2.5–3 hours. Check once halfway to ensure liquid level and rotate ribs for even cooking.

Rest and strain

Remove ribs from braising liquid and keep warm. Strain braising liquid through a fine-mesh sieve into a large saucepan, pressing on solids to extract flavor. Discard solids. Skim excess fat from the surface; reserve 3 cups of strained braising liquid for the demi-glace.

Reduce and finish

Place the reserved 3 cups of strained braising liquid in a wide sauté pan over medium-high heat. Reduce by about one-third until slightly thickened and glossy, about 10–15 minutes, stirring occasionally. Taste and adjust seasoning with salt and pepper.

Finish with butter

Off heat, whisk in cold cubed butter one piece at a time to emulsify and give the sauce sheen and body. If you prefer a slightly thicker demi-glace, whisk in the optional cornstarch slurry a little at a time and return to gentle simmer until desired thickness is reached. Keep warm.

Cook potatoes

Place peeled, cut Yukon Gold potatoes in a pot and cover with cold water. Add 1 tsp salt. Bring to a boil, then simmer until tender when pierced, 12–15 minutes. Drain well and return to pot.

Make purée

Warm the heavy cream and 2 tbs butter in a small saucepan or microwave until hot but not boiling. Mash potatoes using a ricer or potato masher until smooth. Stir in warm cream mixture until silky. Season with 1 tsp salt and 1/4 tsp white pepper. Keep warm; cover to prevent skin forming.

Glaze baby carrots and cippolini

In a wide sauté pan over medium heat, melt 2 tbs butter. Add baby carrots and cippolini onions and sprinkle with 1 tsp brown sugar and 1/2 tsp salt. Add 1/2 cup water and fresh thyme sprigs. Cover and simmer gently until vegetables are tender and liquid has reduced to a glossy glaze, about 12–15 minutes. Remove thyme sprigs. Spoon any glaze over vegetables and keep warm.

Plate about 1/2 cup Yukon purée slightly off-center on each plate (adjust to preference). Place one braised short rib on top of the purée, resting slightly so some purée shows.

Arrange 3 baby carrots and 2–3 cippolini onions beside the rib. Spoon 3–4 tablespoons of warm red wine demi-glace around and lightly over the short rib (keep some sauce pooled on the plate).

Finish with a few flakes of sea salt on the meat and a sprinkle of microgreens or chopped parsley. Serve immediately.