Beef Rib Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat beef short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with 3 tbs all-purpose flour, shaking off excess.

Brown the ribs

Heat 2 tbs vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Working in batches if necessary, sear the ribs 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Sweat the aromatics

Reduce heat to medium. Add the diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add the minced garlic and cook 30 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to remove raw taste.

Deglaze and build braising liquid

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, 3–4 minutes. Add 3 cups beef stock, 2 bay leaves, 3 thyme sprigs, and 1 rosemary sprig. Bring to a gentle simmer.

Braise

Return the seared ribs and any accumulated juices to the pot, nestling them into the liquid so they are at least halfway submerged. Bring to a gentle simmer, then cover the pot with a lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2.25–2.5 hours.

Finish the sauce

Carefully remove the pot from the oven. Transfer ribs to a plate and tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid. Remove and discard bay leaves and herb stems. Place the pot over medium heat and simmer the liquid until slightly reduced to a saucy consistency, about 8–12 minutes. Whisk in 1 tsp olive oil to add sheen, adjust seasoning with salt and pepper to taste.

Sauté shallot and toast rice

While the ribs are braising (about 30–40 minutes before the end), heat 1 tsp vegetable oil and 1 tbs unsalted butter in a medium saucepan over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add the rinsed rice and stir to coat grains with butter/oil; toast for 1–2 minutes, stirring.

Cook rice

Add 2.25 cups water and 1 tsp salt to the rice, bring to a gentle boil, then reduce heat to low, cover, and simmer for 12–15 minutes (follow rice package guidance) until the water is absorbed and rice is tender.

Prepare fava beans

While rice cooks, blanch fresh fava beans if using (1–2 minutes in boiling water, then shock in ice water and peel) or simply thaw frozen shelled fava beans. If using frozen, briefly blanch in boiling water for 1 minute and drain. Season the fava beans lightly with a pinch of salt and 1/8 tsp pepper.

Finish rice with fava and dill

When rice is done, remove from heat and let sit covered 5 minutes. Fluff with a fork, then gently fold in the prepared fava beans, 3 tbs chopped fresh dill, 1 tsp lemon zest, 1 tsp lemon juice, and 1/2 tsp black pepper. Taste and adjust salt if needed. Keep warm until plating.

Plate a scoop of the fava-dill rice in the center of each plate. Place one braised beef rib over the rice. Spoon some of the reduced braising sauce over the rib and around the rice. Garnish with fresh dill sprigs and optional microgreens or chopped parsley. Serve immediately.