Prime Boneless Short Rib Recipe

Trim, season and marinate

Pat the short ribs dry with paper towels. Trim any excessive fat, keeping a thin fat cap for flavor. Rub both sides with 1 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. In a small bowl combine minced garlic, chopped rosemary, thyme, and Worcestershire sauce; rub the mixture over the ribs. Let sit at room temperature for 20–30 minutes or refrigerate up to 4 hours (bring to room temperature 30 minutes before cooking).

Preheat and sear

Preheat the oven to 325°F (165°C). Heat a heavy Dutch oven or ovenproof braising pot over medium-high heat until shimmering. Add 2 tbs olive oil. Sear the short ribs in batches (do not crowd), 2–3 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add the sliced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Season vegetables with the remaining 1/2 tsp kosher salt and a pinch of pepper.

Build the braising base

Add 2 tbs tomato paste to the softened vegetables and cook, stirring constantly, for 1–2 minutes to remove raw tomato flavor. Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–4 minutes.

Add stock and aromatics

Return the seared short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 2 bay leaves, and the whole peppercorns. The liquid should come about two-thirds up the sides of the meat; add up to 1/2 cup more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop.

Braise in oven

Cover the pot with a tight-fitting lid and transfer to the preheated 325°F (165°C) oven. Braise until the short ribs are very tender and pull apart with a fork, about 2 1/2 to 3 hours. Check once after 1 1/2 hours to ensure liquid level is sufficient; add a little hot stock or water if necessary.

Reduce and finish sauce

When ribs are tender, carefully transfer the ribs to a warm platter and tent with foil. Skim any excess fat from the surface of the braising liquid. Place the pot on the stove over medium-high heat and reduce the liquid until slightly thickened, about 8–10 minutes. Stir in 2 tbs unsalted butter to enrich and slightly gloss the sauce. Taste and adjust seasoning with salt and pepper.

Serve

Return the ribs to the sauce to coat briefly or spoon sauce over each portion. Sprinkle chopped fresh parsley and optional lemon zest over the ribs for brightness. Serve hot with mashed potatoes, polenta, or buttered egg noodles.