Kelleher Braised Short Ribs Recipe

Prep ribs

Pat the short ribs dry with paper towels. Trim excess large pockets of fat if desired. Season all sides generously with kosher salt and freshly ground black pepper.

Lightly dust the short ribs with the all-purpose flour, shaking off any excess. This helps with browning and will slightly thicken the braising liquid.

Heat a large Dutch oven or heavy-bottomed braising pot over medium-high heat. Add the neutral oil and heat until shimmering.

Working in batches to avoid crowding, sear the short ribs on all sides until deeply browned (about 3–4 minutes per side). Use tongs to stand them on the edges to brown the fatty sides. Transfer browned ribs to a plate and set aside.

Reduce heat to medium. If the pot is dry, add 1 tablespoon of oil. Add the chopped onion, carrots (cut into 1/2-inch pieces), and celery (1/2-inch pieces). Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant. Stir in the tomato paste and cook, stirring constantly, 1–2 minutes until the paste darkens slightly — this develops flavor.

If there are browned bits (fond) on the bottom of the pot, pour in about 1/4 cup of the red wine and use a wooden spoon to scrape them up, incorporating them into the vegetables.

Pour in the remaining red wine and bring to a simmer over medium heat. Allow the wine to reduce by about half, 3–5 minutes; this concentrates flavor and cooks off alcohol.

Stir in the crushed tomatoes, balsamic vinegar, Worcestershire sauce and beef stock. Bring the mixture to a gentle simmer and taste; adjust salt and pepper lightly (remember the ribs were seasoned).

Return the seared short ribs and any accumulated juices to the pot, nestling them into the braising liquid so they are about two-thirds submerged. Add the thyme sprigs and bay leaves.

Preheat oven to 325°F (160°C). Bring the pot to a simmer on the stovetop, then cover with a tight-fitting lid and transfer to the oven.

Braise until the short ribs are fork-tender and falling off the bone, about 2 1/2 to 3 hours. Check once after 1 1/2 hours to ensure liquid is gently simmering; if surface is reducing too fast, add up to 1/2 cup additional beef stock or water.

Once tender, carefully remove the short ribs to a warm platter and tent loosely with foil. Skim any excess fat from the surface of the braising liquid with a spoon or a fat separator.

Strain the braising liquid into a saucepan if you prefer a smooth sauce, pressing on solids to extract flavor, or leave as-is for a rustic sauce. Bring the liquid to a simmer and reduce until slightly thickened, about 8–12 minutes. Taste and adjust seasoning; swirl in the optional unsalted butter to gloss the sauce.

Return the ribs to the sauce to warm briefly (1–2 minutes) and spoon sauce over the top. Sprinkle with chopped fresh parsley before serving.