Braised Short Ribs Recipe
Slow Braised Beef, Bordelaise Sauce, Broccolini, Sweet Potato
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Ingredients
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Short Ribs & Seasoning
Braising Mirepoix & Aromatics
Liquids for Braise
Bordelaise Sauce Finish
Sweet Potato
Broccolini
Method
Short Ribs & Seasoning
- 1
Prep and Season
Pat the short ribs dry with paper towels. Liberally season all sides with kosher salt and black pepper. Lightly dust each rib with the tablespoon of flour, shaking off any excess.
- 2
Sear
Preheat oven to 325°F (160°C). Heat a large heavy ovenproof Dutch oven over medium-high heat and add 2 tbs vegetable oil. When shimmering, sear short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.
Braising Mirepoix & Aromatics
- 3
- 4
Tomato Paste & Herbs
Stir in 2 tbs tomato paste and cook 2 minutes to caramelize. Add dried thyme and bay leaves and stir to combine.
Liquids for Braise
- 5
Deglaze and Assemble
Pour 2 cups red wine into the pot to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about a third (3–5 minutes). Add 3 cups beef stock and 1 tbs Worcestershire sauce and stir to combine. Return the short ribs and any accumulated juices to the pot; ribs should be mostly submerged—add a bit more stock or water if needed.
- 6
Braise
Bring the liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once halfway to ensure liquid level and to baste ribs with the braising liquid if desired.
Bordelaise Sauce Finish
- 7
Strain and Reduce
When ribs are done, transfer them to a warm plate and tent with foil. Strain the braising liquid through a fine mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids. Skim fat from the surface, then bring the strained liquid to a brisk simmer and reduce until syrupy and about 1 cup remains (10–15 minutes). Taste and adjust salt and pepper.
- 8
- 9
Finish Short Ribs
Return short ribs to the reduced sauce briefly to rewarm and coat, or spoon sauce over plated ribs when serving.
Sweet Potato
- 10
Boil and Mash
While ribs are braising (or during last 30 minutes), place cubed sweet potatoes in a medium saucepan and cover with cold salted water. Bring to a boil, then simmer until very tender, about 12–15 minutes. Drain well and return to the pot. Add 1 tbs butter and 2 tbs milk or cream. Mash until smooth but still slightly textured. Season with 1 tsp salt and 1/2 tsp pepper. Keep warm.
Broccolini
- 11
Blanch or Sauté
About 10 minutes before serving, heat a skillet over medium-high with 1 tbs olive oil. Add broccolini, season with 1/2 tsp salt, and sauté, tossing, until stems are tender-crisp and florets are bright, about 5–7 minutes. Alternatively, blanch broccolini in salted boiling water 2–3 minutes then shock in ice water and finish in the skillet for 1 minute. Finish with a squeeze of lemon if desired.
Plating & Serve
- 12
Assemble
Spoon a generous portion of sweet potato mash onto each plate. Place one or two short ribs atop the mash. Arrange broccolini alongside. Spoon the bordelaise sauce over the ribs and around the plate. Garnish with a small sprinkle of chopped parsley if desired and serve immediately.