Braised Short Ribs Recipe

Prepare and sear

Preheat the oven to 325°F (163°C). Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each rib with the all-purpose flour, shaking off excess. Heat a large ovenproof Dutch oven or heavy pot over medium-high heat and add the vegetable oil. When shimmering, sear short ribs in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Build the braising base

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

Deglaze and assemble

Pour in the red wine and bring to a simmer, scraping up browned bits from the bottom of the pot. Reduce wine by about half, 4–6 minutes. Return the short ribs to the pot and add beef stock until the ribs are about two-thirds submerged (approximately 3 cups). Add thyme sprigs, rosemary, bay leaves, Worcestershire sauce, and brown sugar (if using). Bring to a gentle simmer on the stove.

Braise

Cover the pot with a tight-fitting lid and place in the preheated oven. Braise until meat is fork-tender and falling off the bone, about 2.5–3 hours. Check once halfway through to ensure liquid level is adequate; add a bit more stock or water if it looks low.

Finish the sauce

Carefully remove ribs to a platter and tent with foil to rest. Skim or spoon off excess fat from the braising liquid. Place the pot on the stove over medium-high heat and reduce the braising liquid until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Optionally whisk in 1 tablespoon butter for shine. Remove and discard herb stems and bay leaves.

While the ribs braise (or during the last 30 minutes), bring water and milk to a gentle boil in a medium saucepan. Whisk in a pinch of salt. Gradually whisk in the polenta in a steady stream to prevent lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes for coarse polenta (follow package for exact timing). If polenta becomes too thick, stir in small amounts of hot water or milk to reach a creamy consistency. Stir in butter and grated Parmesan until melted and smooth. Season with salt and black pepper to taste and keep warm, covered, until ready to serve.

When the short ribs are in their final 20 minutes of braise time, preheat a grill pan or outdoor grill to medium-high. Toss trimmed asparagus with olive oil, kosher salt, and black pepper. Grill asparagus in a single layer, turning once, until tender-crisp and charred in spots, about 3–5 minutes total depending on thickness. Transfer to a plate and zest lemon over the spears; serve with lemon wedges.

While polenta is cooking, heat 1 tablespoon olive oil or butter in a skillet over medium-high heat. Add sliced mushrooms in a single layer (work in batches if necessary) and sear without moving for 2–3 minutes to develop color, then stir and cook another 2 minutes until tender and any released liquid has mostly evaporated. Season mushrooms with salt and pepper and remove from heat to cool slightly.

In a bowl whisk together extra-virgin olive oil, sherry vinegar, lemon juice, minced shallot, chopped parsley, salt, and pepper to make a dressing. Combine the warmed mushrooms with baby arugula or mixed greens and drizzle with the dressing. Toss gently to coat and adjust seasoning. Keep salad lightly dressed until plating so greens stay fresh.

To serve, spoon a generous portion of creamy polenta into each shallow bowl or plate. Place a braised short rib atop the polenta and spoon some of the reduced braising sauce over the meat and polenta. Arrange 3–4 grilled asparagus spears to one side and a small mound of forest mushroom salad on the other. Garnish with chopped parsley and optional microgreens. Serve immediately with additional sauce on the side.