Seasoned Prime Boneless Short Rib Recipe

Trim and dry

Pat the short ribs dry with paper towels. Trim any excess silver skin or large pockets of fat, leaving a thin fat cap for flavor.

Make seasoning mix

In a small bowl combine kosher salt, coarse black pepper, garlic powder, onion powder, smoked paprika, and dried thyme. Mix well.

Rub oil over the ribs, then evenly coat all sides with the seasoning mix. Let sit at room temperature for 20 minutes (or refrigerate covered up to 2 hours).

Sear

Preheat oven to 325°F (160°C). Heat a heavy ovenproof Dutch oven or skillet over medium-high heat. When hot, add 1 tablespoon olive oil. Sear short ribs, working in batches if necessary, 2–3 minutes per side until deeply browned. Transfer seared ribs to a plate.

Prepare vegetables

While ribs sear, roughly chop the onion, carrots, and celery into large chunks (about 1-inch).

Sauté aromatics

In the same pot used for searing (leave browned bits), reduce heat to medium. Add the chopped onion, carrots, celery and smashed garlic. Cook, stirring, for 4–6 minutes until softened and beginning to brown. Stir in tomato paste and cook 1 minute to remove raw taste.

Deglaze

Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer until the wine is reduced by about half (3–5 minutes).

Add liquids and return ribs

Add beef stock, Worcestershire sauce and bay leaf. Return the seared short ribs to the pot, nestling them into the liquid so the liquid comes about halfway up the sides of the meat. Bring to a gentle simmer on the stovetop.

Braise in oven

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2 to 2 1/2 hours, or until the ribs are fork-tender and the meat easily pulls apart.

Reduce sauce

Carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent with foil. Skim off 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 6–8 minutes.

Finish sauce

Whisk in 1 tablespoon unsalted butter to enrich the sauce. Taste and adjust seasoning with salt and pepper as needed. If using, add lemon zest for brightness.

Serve

Return ribs to the sauce or spoon sauce over the ribs. Sprinkle chopped fresh parsley over the dish and serve hot with mashed potatoes, polenta or roasted vegetables.