Short Rib Fries Recipe

Season and sear

Pat short ribs dry and season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a heavy ovenproof pot or Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add chopped onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.

Deglaze and braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Boil until reduced by about half, 3–4 minutes. Return short ribs to the pot, add 3 cups beef stock, 1 bay leaf, 2 thyme sprigs and 1 tsp brown sugar. Bring to a gentle simmer, cover, and transfer to a 325°F (160°C) oven. Braise until meat is tender and almost falling off the bone, about 2.5–3 hours.

Rest and shred

Remove short ribs from braising liquid and let rest 10 minutes. Reserve 2 cups of the braising liquid (strain to remove solids) for the au jus. Shred the meat, discarding bones and excess connective tissue; keep warm.

Prep potatoes

Cut potatoes into 1/4- to 1/2-inch fries. Place cut fries in cold water and soak 30 minutes to remove excess starch. Drain and rinse, then pat completely dry with clean kitchen towels or paper towels.

Coat and cook

Toss dried fries with 2 tsp cornstarch and 1 tbsp vegetable oil to coat evenly. Preheat oven to 425°F (220°C) if roasting, or heat oil in a deep fryer to 350°F (175°C) for frying. For oven method: spread fries in a single layer on a rimmed baking sheet, flip halfway, roast 35–45 minutes until golden and crispy. For frying: cook fries in batches 4–6 minutes until golden, drain on paper towels and finish with a quick double-fry if desired (first at 300°F for 3–4 minutes, rest, then at 375°F for 2–3 minutes).

Season

While hot, toss fries with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Sprinkle chopped parsley if using and finish with 1/2 tsp flaky sea salt for crunch.

Make au jus

Place the 2 cups reserved strained braising liquid in a saucepan over medium heat. Taste and adjust seasoning. If a slightly thicker jus is desired, whisk 1 tbsp cornstarch with 2 tbsp cold water to make a slurry and slowly whisk into simmering liquid until it reaches a thin gravy consistency (about 1–2 minutes). Finish with 1 tbsp butter for sheen, if desired. Keep warm.

Assemble short rib fries

Place a generous portion of seasoned fries on each plate. Top with 4–6 oz (about 115–170 g) shredded short rib meat per serving, spooning a few tablespoons of au jus over the meat and fries so fries soak slightly. Serve extra au jus on the side for dipping.