Braised Short Ribs Recipe

Prepare and season ribs

Pat the short ribs dry with paper towels. Season all sides generously with the kosher salt and freshly ground black pepper. If using flour, lightly dredge each piece to coat and shake off excess.

Sear short ribs

Preheat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add the oil and heat until shimmering. Working in batches if necessary, add the short ribs and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the garlic is fragrant.

Deglaze with wine

Pour in the cabernet sauvignon and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Bring the wine to a simmer and reduce by about one-third, roughly 6–8 minutes; this concentrates flavor and burns off some alcohol.

Add stock and aromatics

Return the short ribs and any accumulated juices to the pot. Add the beef stock so it comes about halfway up the ribs (add a little more stock or water if needed). Add the bay leaves, thyme sprigs, and rosemary if using. Bring the liquid to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until the meat is very tender and falling away from the bone, 2.5–3 hours. Check once halfway through and baste the ribs with the braising liquid. When done, carefully remove the pot from oven.

Strain and reduce

Carefully remove the short ribs to a platter and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids. Skim off excess fat from the surface (or refrigerate briefly and spoon off fat). Bring the strained liquid to a simmer over medium-high heat and reduce until slightly thickened and saucy, about 10–15 minutes, depending on volume.

Finish the sauce

Lower heat to low, whisk in the cold butter cubes one at a time to create a glossy emulsion. Stir in the brown sugar or honey and taste; adjust seasoning with salt, pepper, and a splash of red wine vinegar if desired to brighten. Keep warm until serving. If you prefer a smoother, velvety sauce, you may whisk in 1 tsp of cold softened butter off heat or pass through a fine sieve again.

Plate

Place a generous scoop of mashed potatoes on each plate, top with a short rib, and spoon several tablespoons of the cabernet wine sauce over the meat and around the potatoes. Garnish with chopped chives if desired.

Cook potatoes

Place the peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt to the water. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 12–15 minutes.

Drain and mash

Drain potatoes well and return to the hot pot (off heat) for a minute to evaporate excess moisture. Mash using a potato masher or ricer until mostly smooth.

Finish potatoes

Stir in the butter until melted, then add warmed milk (and sour cream if using) a little at a time until you reach the desired creaminess. Season with 1 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed. Keep warm until ready to plate; stir in chopped chives just before serving.