Braised Short Ribs Recipe

Prepare and season

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust ribs with 1 tablespoon flour, shaking off excess.

Brown the ribs

Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add 2 tablespoons neutral oil and 1 tablespoon unsalted butter. When shimmering, add short ribs in batches, taking care not to overcrowd. Brown on all sides, 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate and keep warm.

Sweat the aromatics

Reduce heat to medium. Add chopped onion, celery, and carrot to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tablespoons tomato paste; cook and stir 1–2 minutes until paste darkens slightly.

Deglaze & build braise

Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by one-third, about 6–8 minutes. Return short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 3 sprigs thyme, and 2 bay leaves. The liquid should come about halfway up the ribs; add a bit more stock or water if needed.

Braise

Bring pot to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until ribs are fork-tender and falling off the bone, about 2.5 to 3 hours. Check once midway and spoon braising liquid over ribs if surface looks dry.

Reduce sauce

When ribs are done, carefully transfer ribs to a tray and tent with foil. Strain braising liquid through a fine sieve into a saucepan, pressing on solids to extract flavor. Skim fat from the top (or chill briefly and remove solidified fat). Bring strained sauce to a boil and reduce over medium heat until thickened to a glossy sauce that coats the back of a spoon, about 10–15 minutes. Adjust seasoning with salt and pepper to taste. Return ribs to the sauce to keep warm if desired.

Sauté mushrooms

While ribs braise for the last 30–40 minutes, heat 1 tablespoon butter and 1 teaspoon olive oil in a skillet over medium-high heat. Add minced shallot and sauté 1 minute until fragrant. Add torn oyster mushrooms in a single layer; avoid overcrowding (work in batches if necessary). Cook without stirring for 2–3 minutes to get color, then stir and cook another 2–3 minutes until tender.

Finish and season

Add 1 minced garlic clove and cook 30 seconds. Finish with 1 teaspoon fresh lemon juice, 1 teaspoon salt, and 1/2 teaspoon black pepper. Stir and remove from heat. Keep warm until plating.

Cook carrots

Place peeled and chopped carrots in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until carrots are very tender, 15–20 minutes. Drain well.

Make brown butter

While carrots cook, melt 4 tablespoons of butter in a small skillet over medium heat. Swirl occasionally until butter foams, then solids turn golden brown and smell nutty, about 3–5 minutes. Remove from heat immediately to avoid burning.

Blend purée

Transfer drained carrots to a blender or food processor. Add brown butter (reserve 1 teaspoon for finishing if desired), 2 tablespoons heavy cream, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon lemon juice (optional). Purée until very smooth, adding up to 1–2 tablespoons warm water or more cream if needed to reach a silky consistency. Taste and adjust salt and acidity. Keep warm.

Toast pepitas

In a small dry skillet over medium heat, toast 1/2 cup pepitas, shaking the pan, until they begin to pop and are fragrant, about 3–4 minutes. Remove and cool slightly.

Blend salsa verde

In a food processor, combine the toasted pepitas, 1/2 cup packed parsley, 1/4 cup cilantro (if using), 1 tablespoon capers (rinsed), 1 garlic clove, 2 tablespoons lemon juice, 3 tablespoons extra-virgin olive oil, 1 teaspoon red wine vinegar, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until roughly combined but still slightly textured. Add up to 2 tablespoons water to loosen to a spoonable, vibrant salsa consistency. Taste and adjust salt, acid, or oil as needed.

Rewarm and assemble

Warm plates. Spoon a generous smear of brown butter carrot purée in the center. Place a braised short rib atop the purée. Spoon several tablespoons of the reduced braising sauce over the rib.

Add mushrooms and salsa

Arrange a portion of sautéed oyster mushrooms beside or over the rib. Spoon pepita salsa verde in small dollops around the plate or drizzle over mushrooms for contrast.

Garnish

Finish with a few chopped fresh parsley leaves and a light scattering of microgreens or baby arugula. Serve immediately with remaining sauce on the side.