Braised Short Ribs Recipe

Trim and pat dry

Trim excess fat from the short ribs if there are large hanging pieces. Pat the ribs dry with paper towels to remove surface moisture—this helps with browning.

Season the short ribs evenly on all sides with kosher salt and freshly ground black pepper. If using flour, lightly dredge each rib in the flour, shaking off excess; this will help develop a glossy braising sauce and slightly thicken the liquid.

Preheat oven to 325°F (160°C). Heat a large heavy-bottomed Dutch oven or ovenproof braising pot over medium-high heat. Add vegetable oil and when shimmering, add the short ribs in a single layer (work in batches if needed). Leave undisturbed for 3–4 minutes to develop a deep brown crust, then turn and brown on all sides—about 8–10 minutes total. Transfer browned ribs to a plate.

Lower heat to medium and add 1 tablespoon unsalted butter to the pot. Add sliced onion, carrots and celery. Cook, stirring occasionally, until vegetables soften and begin to brown, about 6–8 minutes. Add smashed garlic and cook 30–60 seconds until fragrant.

Stir in tomato paste and cook, stirring, for 1–2 minutes to remove rawness and caramelize slightly.

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

Return the short ribs and any accumulated juices to the pot, nestling them into the vegetable mixture. Add beef stock until it comes about two-thirds of the way up the sides of the ribs (approximately 3 cups). Add bay leaves, thyme sprigs, rosemary (if using) and Worcestershire sauce.

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 1/2 to 3 hours. Check once after 90 minutes to ensure liquid level is adequate; add a little hot stock or water if it looks too low.

When ribs are fork-tender, remove the pot from the oven. Using tongs, transfer short ribs to a warm plate and tent with foil to keep warm. Discard thyme and rosemary stems and remove bay leaves.

Place the pot with braising liquid on medium-high heat on the stovetop. Skim off excess fat from the surface with a spoon. Simmer the sauce until reduced and slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

If desired, whisk in 1 teaspoon brown sugar or honey to balance acidity and 1 teaspoon red wine vinegar to brighten. For a glossy finish, swirl in 1 tablespoon cold unsalted butter off the heat until melted and incorporated.

Return short ribs to the pot to warm in the sauce for a few minutes before serving, or spoon sauce over plated ribs. Sprinkle chopped fresh parsley over the ribs as garnish.