Rosewood Ranch Short Rib Recipe

Prepare and Season Ribs

Pat the short ribs dry with paper towels. Trim any excessive loose fat but keep enough for flavor. Season all sides generously with the kosher salt and freshly ground black pepper and let rest at room temperature for 20–30 minutes while you prepare the aromatics and preheat the oven.

Preheat and Sear

Preheat oven to 325°F (163°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tbs olive oil. When oil is shimmering, sear short ribs in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.

Sauté Aromatics

Lower heat to medium. Add sliced onion, carrots, and celery to the pot. Sauté until vegetables begin to soften and edges brown, about 6–8 minutes. Stir in smashed garlic and tomato paste and cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly (this develops flavor).

Deglaze with Wine

Pour in 1 cup dry red wine to deglaze the pot, scraping browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half, 4–6 minutes, which concentrates flavor and burns off alcohol.

Build Braising Liquid

Return the short ribs and any accumulated juices to the pot, nestling them into the vegetables. Add 3 cups beef stock, 1 tbs Worcestershire sauce, thyme sprigs, bay leaves, and 1 tsp brown sugar (if using). Liquid should come about halfway up the sides of the ribs—add a bit more stock or water if needed. Bring to a gentle simmer on the stovetop.

Oven Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until ribs are fork-tender and falling off the bone, about 2 1/2 to 3 hours. Check at 2 hours: if liquid is very low, add a 1/4 cup hot stock or water. Ribs are done when an instant-read fork slides in with almost no resistance.

Remove and Rest

Carefully remove the pot from the oven. Using tongs, transfer short ribs to a warm plate and tent loosely with foil to keep warm. Remove and discard thyme stems and bay leaves.

Make a Rich Pan Sauce

Place the pot with braising liquid on the stovetop over medium heat. Skim off excess fat from the surface with a spoon. If you want a thicker, glossy sauce, melt 2 tbs unsalted butter in a small skillet, whisk in 1 tbs flour and cook 1 minute to form a roux, then whisk this roux into the simmering braising liquid. Simmer gently for 5–8 minutes until sauce reduces and thickens slightly. Taste and adjust seasoning with fine sea salt and fresh ground black pepper.

Finish Ribs

Return the short ribs to the pot for 2–3 minutes to rewarm and coat with the sauce. Spoon sauce over the ribs to glaze them.

Garnish and Serve

Sprinkle chopped fresh parsley over the ribs and finish with a light grind of black pepper. Serve the Rosewood Ranch Short Ribs over mashed potatoes or creamy polenta (optional) and spoon additional sauce alongside.

Prepare mashed potatoes, polenta, or roasted root vegetables according to your favorite recipes. Spoon braising sauce over the starch and arrange short ribs on top. Garnish with parsley and serve immediately.