Short Rib Recipe

Preheat and dry

Preheat the oven to 325°F (160°C). Pat the short ribs very dry with paper towels to remove surface moisture—this helps with browning.

Season the short ribs evenly with kosher salt and freshly ground black pepper. Lightly dust each piece with all-purpose flour, shaking off excess.

Heat a large Dutch oven or ovenproof heavy-bottomed pot over medium-high heat. Add the vegetable oil and when it shimmers add the unsalted butter. Once the butter foams, add short ribs in a single layer (work in batches if needed) and sear 3–4 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.

Reduce heat to medium. If the pot is dry, add a small splash (about 1 tbs) of oil. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Stir in the smashed garlic and cook 30 seconds until fragrant. Add the tomato paste and cook, stirring, 1–2 minutes to remove the raw tomato taste and lightly caramelize.

Pour in the red wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Increase heat slightly and simmer until wine is reduced by about half, roughly 3–5 minutes.

Return the seared short ribs and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. The liquid should come about two-thirds up the sides of the ribs; add a little more stock or water if needed.

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling off the bone, 2 1/2 to 3 hours.

Carefully remove the pot from the oven. Transfer the short ribs to a platter and cover loosely with foil to rest.

Skim excess fat from the surface of the braising liquid. Remove and discard thyme sprigs and bay leaves. Optionally, strain the braising liquid through a mesh sieve into a saucepan, pressing down on solids to extract flavor. Return to the saucepan and simmer to reduce to a sauce consistency (about 8–12 minutes). Taste and adjust seasoning with salt and pepper.

For a glossy finish, whisk in the optional 1 tbs cold butter off the heat until melted (mounting). Stir in chopped fresh parsley.

Serve the short ribs with sauce spooned over the top. They pair well with mashed potatoes, polenta, or buttered egg noodles.