Braised Boneless Short Rib Recipe

Prepare and season

Pat short ribs dry with paper towels. Season all sides generously with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. Lightly dust each piece with 1 tablespoon all-purpose flour, shaking off excess.

Brown the short ribs

Preheat a heavy-bottomed Dutch oven over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon unsalted butter. When shimmering, add short ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side, until deep mahogany. Transfer browned ribs to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 6–8 minutes until softened and lightly caramelized. Add 4 minced garlic cloves and sauté 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, scraping up browned bits.

Deglaze with wine

Pour in 2 cups dry red wine, increase heat to medium-high and use a wooden spoon to scrape up all browned bits from the bottom of the pot. Simmer the wine until reduced by about half, approximately 6–8 minutes; this concentrates flavor and removes raw alcohol taste.

Build the braise

Return the short ribs and any accumulated juices to the pot. Add 3 cups beef stock and 1 cup beef demi-glace. Stir in 3 sprigs fresh thyme, 2 bay leaves, 1 teaspoon Worcestershire sauce, and 1 teaspoon brown sugar (optional). Bring to a gentle simmer, then cover the pot with a tight-fitting lid.

Braise slowly

Place the covered Dutch oven in a preheated 325°F (160°C) oven. Braise until very tender, 2½ to 3 hours. Check once at around 90 minutes to ensure liquid is gently simmering; if surface is boiling vigorously, reduce oven heat slightly. Short ribs should be fork-tender and easily shredded.

Strain and finish sauce (Burgundy demiglace)

When ribs are done, carefully remove meat and keep warm. Using a fine-mesh sieve, strain the braising liquid into a saucepan, pressing on solids to extract juices. Discard solids and return liquid to medium-high heat. Skim off excess fat with a spoon and simmer to reduce until sauce coats the back of a spoon, about 8–12 minutes. Stir in 1 cup beef demi-glace if additional concentration is desired (adjust salt). Mount the sauce by whisking in 2 tablespoons cold diced unsalted butter one piece at a time until glossy. Keep warm.

Finish short ribs

If desired, shred or slice the short ribs into portions and spoon the warm Burgundy demiglace over the meat. Taste and adjust seasoning with salt and pepper.

Cook potatoes: Place the peeled and cut 2 pounds Yukon Gold potatoes into a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, 12–15 minutes.

Drain and dry: Drain potatoes well in a colander and return to the hot pot. Place pot back over low heat for 1–2 minutes to evaporate excess moisture, shaking the pot to avoid scorching.

Mash and season: Add 4 tablespoons unsalted butter and 1 cup warmed whole milk (or half-and-half) to the potatoes. Mash with a potato masher or ricer until smooth and creamy. Stir in 2 tablespoons cream cheese or sour cream if using. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Keep warm until serving.

Plate and garnish: Spoon a generous scoop of Yukon Gold mashed potatoes onto each plate. Place a portion of braised short rib on top or beside the potatoes. Spoon the warm Burgundy demiglace over the short rib and around the potatoes. Finish by sprinkling 1 tablespoon chopped fresh parsley over the dish for color.