Beef Ribs Recipe

Prep ribs

Pat the short ribs dry with paper towels. Generously season all sides with kosher salt, black pepper, smoked paprika and garlic powder. Let rest at room temperature for 20–30 minutes while you prep vegetables and preheat the oven to 300°F (150°C).

Sear

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 2 tbsp olive oil. When hot, sear the ribs in batches (do not overcrowd) 2–3 minutes per side until well browned. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add sliced onion, chopped carrot and celery to the pot. Sauté 6–8 minutes until softened and beginning to brown. Add smashed garlic and cook 30 seconds until fragrant.

Deglaze

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half (2–3 minutes).

Build braising liquid

Stir in 2 tbsp tomato paste and cook 1 minute. Add 3 cups beef stock, brown sugar (if using), thyme sprigs and bay leaf. Bring the mixture to a simmer.

Braise

Return the seared ribs to the pot, submerging them about halfway in the liquid (arrange bone-side down). Cover the pot with a tight-fitting lid and transfer to the preheated oven. Slow cook 7.5–8 hours at 300°F (150°C) until the meat is fork-tender and falling from the bone.

Rest and remove ribs

Carefully remove the pot from the oven. Transfer ribs to a serving platter and tent with foil to keep warm. Remove and discard thyme sprigs and bay leaf.

Make sauce

Skim excess fat from the surface of the braising liquid with a spoon. Strain the liquid into a saucepan, pressing solids to extract flavor. Bring to a simmer. Whisk 1 tsp arrowroot (or cornstarch) with 2 tbsp cold water to make a slurry and whisk into the simmering sauce. Cook 1–2 minutes until thickened to a glossy sauce. Taste and adjust seasoning with salt and pepper. Spoon sauce over the ribs when serving.

Cook potatoes

While the ribs are in the last 45–60 minutes of braising, place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a boil. Reduce to a simmer and cook 15–20 minutes until potatoes are fork-tender.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 2 tbsp cream with 4 tbsp butter in a small saucepan or microwave until butter melts and liquid is hot but not boiling (this keeps potatoes fluffy).

Mash

Drain potatoes well and return to the hot pot. Mash with a potato masher or ricer until mostly smooth. Gradually add the warm milk-butter mixture, mashing until you reach a smooth, creamy consistency. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm until plating.

Cook broccoli

When ribs have about 10–15 minutes remaining, toss broccoli florets with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast in a 400°F (200°C) oven or sauté in a hot skillet for 8–10 minutes until tender-crisp and slightly charred. If roasting, spread on a sheet and place in oven; if sautéing, cook in a skillet over medium-high heat until bright green and tender-crisp.

Finish

Finish with a squeeze of lemon if desired and adjust seasoning. Keep warm until serving.

Divide mashed potatoes among plates, place 1–2 ribs per serving on top or beside the mash, spoon braising sauce over the ribs and around the potatoes. Arrange broccoli alongside. Garnish with any reserved pan juices or a sprig of thyme if desired. Serve immediately.