Short Rib Recipe

Prep and brown

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Heat 2 tbsp vegetable oil in a large heavy ovenproof pot or Dutch oven over medium-high heat. Brown ribs in batches, 3–4 minutes per side, until deeply caramelized; transfer browned ribs to a plate.

Build braising base

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot and sauté 6–8 minutes until softened and beginning to caramelize. Add smashed garlic and 2 tbsp tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the pot; simmer 3–4 minutes to reduce slightly. Return short ribs to the pot. Add 4 cups beef stock (enough to come two-thirds up the ribs), 2 bay leaves, and 3 thyme sprigs. Bring to a gentle simmer on the stovetop, cover, and transfer to the preheated oven. Braise until meat is fork-tender and beginning to fall from the bone, about 2.5 to 3 hours.

Finish and strain sauce

When ribs are done, remove meat to a tray and tent loosely with foil. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the top of the sauce (reserve up to 1 tbsp fat if desired). Simmer the strained sauce until reduced to a glossy sauce, about 10–15 minutes; taste and adjust seasoning with salt and pepper. Keep warm.

While ribs braise, place diced celery root and potato in a pot and cover with cold salted water. Bring to a boil and simmer until very tender, 18–22 minutes. Drain well and return to the pot. Add 2 tbsp butter, 1/2 cup heavy cream (warmed), 3/4 tsp salt, and 1/4 tsp white pepper. Mash or pass through a food mill to a very smooth purée. Adjust cream or butter for desired consistency. Keep warm; cover to prevent skin forming.

Roast beets

Preheat oven to 400°F (200°C) if not already hot. Toss whole or halved small beets with 1 tbsp olive oil and a pinch of salt on a baking sheet, wrap in foil or cover, and roast until tender when pierced, 35–50 minutes depending on size. Allow to cool slightly, then peel (rubs off with a towel) and cut into wedges. Keep warm.

Make fig compote

In a small saucepan over medium heat, warm 1 tbsp olive oil and sauté 1 minced shallot until translucent, about 2 minutes. Add 8 quartered fresh figs (or chopped dried figs), 1/4 cup red wine, 2 tbsp balsamic vinegar, 1 tbsp brown sugar, 1/2 tsp salt and 1/4 tsp black pepper. Simmer gently 8–10 minutes until figs break down slightly and sauce coats the back of a spoon. Taste and adjust acidity or sweetness. Fold roasted beet wedges into the compote gently to coat, or spoon compote alongside beets when plating.

Dry the foie gras lobe well with paper towels and, if desired, slice into medallions about 1" thick. Season lightly with 1/4 tsp kosher salt and 1/8 tsp black pepper. Heat a heavy skillet (preferably cast iron) until very hot. Add 1 tsp neutral oil just to coat the pan. Sear foie gras medallions 30–45 seconds per side until richly browned and caramelized; they will render fat quickly. Transfer seared foie gras to a warm plate and keep warm. Reserve rendered foie gras fat; you may whisk 1 tbsp into the braising sauce for richness if desired.

Rewarm short ribs in the reduced braising sauce if needed for a few minutes. To plate, spoon 1/2 cup celery root purée in the center of each plate and smooth. Place a short rib (or portion) atop the purée. Arrange 3–4 roasted beet wedges around the rib and spoon fig compote in small spoonfuls beside the beef. Top the short rib with a seared foie gras medallion. Spoon a small amount of the glossy braising sauce around the dish and finish by whisking 1 tbsp cold unsalted butter into the sauce for sheen if desired. Garnish with microgreens and a light flake of sea salt.

Serve immediately while warm.