Braised Short Ribs Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. Lightly dredge each short rib in the flour, shaking off excess.

Brown the ribs

Heat a large heavy-bottomed Dutch oven or braising pot over medium-high heat. Add the vegetable oil. When the oil is shimmering, sear the short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sweat aromatics

Reduce heat to medium and add the 2 tablespoons butter to the pot. Add chopped onion, carrots (cut into 1-inch pieces) and celery. 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 1–2 minutes to deepen flavor.

Deglaze with wine

Pour in the dry red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Bring to a simmer and reduce the wine by about half, 6–8 minutes.

Braise

Return the short ribs and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs and rosemary. The liquid should come about two-thirds up the ribs; add a little more stock or water if necessary. Bring to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until the meat is very tender and pulling from the bone, about 2 1/2 to 3 hours.

Finish the sauce

Carefully remove the ribs to a tray and tent with foil to keep warm. Strain the braising liquid into a saucepan, pressing on solids to extract flavor, then skim fat from the top. Bring the strained liquid to a simmer. If you prefer a thicker sauce, make a slurry by mixing the cornstarch and cold water, then whisk into the simmering sauce until it thickens slightly, 1–2 minutes. Adjust seasoning with salt and pepper. Return ribs to the sauce to coat before serving.

Place peeled and cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes. Drain well and return to the hot pot for a minute to evaporate excess moisture.

Mash potatoes using a potato masher or ricer. Add 4 tablespoons butter, 1 cup warm whole milk and 2 tablespoons cream (if using). Mash until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Keep warm until plating.

Bring a medium pot of salted water to a boil. Blanch the trimmed string beans for 2 minutes until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the sliced garlic and cook until fragrant and just starting to color, about 30–60 seconds (watch to avoid burning). Add the blanched string beans and toss to coat. Sauté for 2–3 minutes until heated through and slightly blistered.

Season with 1/2 teaspoon salt, 1/4 teaspoon black pepper and the juice of 1 teaspoon lemon. Toss with chopped parsley and remove from heat. Keep warm for plating.

Spoon a generous portion of mashed potatoes onto each plate. Place 1 short rib (or more, depending on portion size) on top or beside the potatoes. Spoon warm braising sauce over the short rib and a little onto the potatoes. Arrange a portion of sautéed garlic string beans on the side. Garnish with chopped parsley. Serve immediately.