Beef Short Rib Osso Buco Recipe

Prepare short ribs

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour, shaking off any excess — this helps with browning and thickening the braising liquid.

Brown the short ribs

Preheat a heavy-bottomed Dutch oven or ovenproof braising pan over medium-high heat. Add the neutral oil and when shimmering add the short ribs in a single layer without crowding (work in batches if necessary). Sear 3–4 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate and set aside.

Sweat vegetables

Reduce heat to medium. Add the butter to the pan and when melted add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build the braising liquid

Stir in the tomato paste and cook 1–2 minutes to remove raw flavor. Pour in the red wine, scraping the bottom of the pan with a wooden spoon to release browned bits (deglaze). Let the wine reduce by about half, 3–5 minutes. Add the beef stock and crushed tomatoes; stir to combine. Add the thyme sprigs and bay leaves. Taste the liquid and adjust seasoning lightly — remember the ribs were salted earlier.

Braise

Return the short ribs and any accumulated juices to the pot, arranging them bone-side down so the marrow remains in contact with the braising liquid. The liquid should come about halfway up the ribs; add more stock or water if needed. Bring the liquid to a simmer on the stovetop. Cover the pot and transfer to a preheated oven at 325°F (160°C). Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours depending on size.

Finish the sauce

Carefully remove the ribs to a cutting board and tent with foil to keep warm. Skim any excess fat from the surface of the braising liquid. Place the pot on the stove over medium-high heat and reduce the braising liquid until slightly thickened, about 8–12 minutes. If you prefer a smoother sauce, strain solids and return liquid to the pan and reduce. Taste and correct seasoning with salt and pepper and optionally a pinch of red pepper flakes for heat.

Add fresh herbs

Stir in half of the chopped parsley into the sauce to brighten flavor, reserving the rest for garnish and gremolata.

Make gremolata

In a small bowl combine the remaining chopped parsley, lemon zest, and chopped capers (if using). Mix and adjust to taste; this is a bright condiment to cut through the richness.

Serve

Place a portion of polenta, mashed potatoes, or risotto on each plate. Spoon some reduced braising sauce onto the base, set a short rib on top, and spoon additional sauce over the meat. Sprinkle gremolata over the ribs and finish with extra chopped parsley. Serve immediately.