Short Rib Recipe

Preheat and season

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear the ribs

Heat a heavy ovenproof Dutch oven or braising pan over medium-high heat. Add 2 tbs vegetable oil and heat until shimmering. Sear short ribs in batches (don’t overcrowd) for 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.

Sweat the mirepoix

Reduce heat to medium. Add the diced onion, diced carrot, and diced celery to the pan. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the braising base

Stir in 2 tbs tomato paste and cook 2 minutes to remove rawness and deepen color. Sprinkle 2 tbs flour over the vegetables and stir to combine; cook 1 minute to cook out the raw flour taste.

Deglaze and combine

Pour in 1 cup red wine to deglaze, scraping browned bits from the pan. Bring to a simmer and reduce by about half, 3–5 minutes. Return the short ribs to the pot, nestling them into the aromatics. Pour in 3 cups beef stock so the ribs are about two-thirds submerged. Add 3 sprigs fresh thyme and 2 bay leaves.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until the meat is very tender and pulls away from the bone, about 2.5 to 3 hours. Check once at 1.5 hours to ensure liquid hasn’t reduced too low; add up to 1/2 cup hot water or stock if necessary.

Rest and strain

Carefully remove the pot from the oven. Transfer the short ribs to a tray and tent loosely with foil to rest. Using a fine mesh strainer set over a heatproof bowl, strain the braising liquid, pressing on solids to extract as much liquid and flavor as possible. Discard solids and skim excess fat from the top of the strained liquid with a spoon or a fat separator. Reserve 2 cups of the strained braising liquid for the demi-glace sauce.

Reduce and concentrate

Place the reserved 2 cups of strained braising liquid in a medium saucepan over medium-high heat. Bring to a simmer and reduce until slightly thickened and glossy, about 10–12 minutes, stirring occasionally. You want a saucy consistency that will coat the back of a spoon.

Finish the sauce

Lower heat to medium-low and whisk in 2 tbs unsalted butter until melted and emulsified into the sauce. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. If you want a silkier sheen, whisk in 1 tbs cold butter off the heat (monter au beurre). Keep warm until ready to serve.

Plate the short ribs

Place two short ribs per serving on warmed plates over or beside your choice of two sides. Spoon the demi-glace over the ribs and around the plate. Spoon extra sauce in a small warmed sauceboat if desired.

Sprinkle 2 tbs chopped flat-leaf parsley over the plated short ribs and finish with optional microgreens or chives. Serve immediately while hot.