Braised Beef Short Ribs Recipe

Prepare ribs

Pat the short ribs dry with paper towels. Liberally season all sides with kosher salt and freshly ground black pepper. If you like a slightly thicker crust, lightly dust the ribs with 1 tablespoon flour, shaking off excess.

Brown ribs

Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high 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 aromatics

Reduce heat to medium, add 1 tablespoon unsalted butter to the pot. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook another 1–2 minutes, scraping up browned bits.

Deglaze & build sauce

Pour in 1 cup red wine to deglaze the pot, scraping the bottom to release fond. Allow wine to reduce by about half, 3–5 minutes. Add 3 cups beef stock and 1 teaspoon Worcestershire sauce, then return the browned short ribs and any accumulated juices to the pot so they are partly submerged. Add thyme sprigs and bay leaf. If necessary, add a splash more stock or water to ensure ribs are about two-thirds submerged; do not fully cover.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover the pot and transfer to a 325°F (160°C) oven. Braise until ribs are fork-tender and the meat is pulling away from the bone, about 2.5–3 hours. Check at 2 hours and baste once if desired. When done, remove pot from oven and transfer ribs to a plate; tent with foil to keep warm.

Reduce sauce & finish

Place the pot with braising liquid and vegetables back on the stovetop over medium-high heat. Remove thyme sprigs and bay leaf. Simmer the sauce until reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt, pepper, and 1 teaspoon red wine vinegar or balsamic if you want brightness. If you prefer a silky sauce, strain solids and skim fat or blend the vegetables into the sauce for a thicker gravy. Spoon sauce over ribs before serving and sprinkle chopped parsley.

Cook potatoes

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

Drain & dry

Drain potatoes thoroughly in a colander. Return them to the hot pot off the heat and let sit for 1–2 minutes to dry out excess moisture.

Mash & finish

Mash the potatoes using a potato masher or ricer. Meanwhile heat 1 cup whole milk with 3 tablespoons unsalted butter until butter melts and milk is warm (do not boil). Gradually stir warm milk and butter into the potatoes until you reach desired consistency. Stir in 2 tablespoons creme fraiche or sour cream if using. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust seasoning. Sprinkle chopped chives on top before serving.

Spoon a generous portion of mashed potatoes onto each plate. Place 1 short rib on top or alongside the potatoes and ladle braising sauce over the meat and potatoes. Garnish with chopped parsley and an extra grind of black pepper. Serve immediately.