Beef Rib Recipe

Prepare and Season Ribs

Pat the short ribs dry with paper towels. Trim excess loose fat but leave a thin fat cap for flavor. Mix kosher salt, black pepper, garlic powder, onion powder, smoked paprika and brown sugar in a small bowl. Rub the ribs with olive oil, then evenly coat all sides with the spice/brown sugar mixture. Drizzle Worcestershire sauce over the ribs and rub to adhere. Let sit at room temperature for 30 minutes or refrigerate and marinate for 2–8 hours covered.

Sear Ribs

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat until hot. Add 1 tablespoon neutral oil (or use olive oil) and sear the ribs in batches, bone side down first, without crowding, until a deep brown crust forms, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. Add onion, carrots and celery to the pot and cook, stirring occasionally, until they begin to brown and soften, about 5–7 minutes. Add smashed garlic cloves and cook 1 minute until fragrant. Stir in tomato paste and cook 1–2 minutes to remove raw edge.

Pour in the red wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Allow wine to reduce by half, 3–4 minutes. Add beef stock, soy sauce and apple cider vinegar; stir to combine. Return the ribs and any accumulated juices to the pot so they sit partially submerged in the liquid. Add thyme sprigs and bay leaves.

Bring liquid to a gentle simmer on the stovetop. Cover pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is tender and pulls away from the bone, about 2 to 2½ hours, checking once near the end. Alternatively, braise on the stovetop over very low heat for the same time.

Carefully remove the pot from the oven. Transfer ribs to a platter and tent with foil. Skim excess fat from the surface of the braising liquid. If you prefer a thicker sauce, strain the liquid into a saucepan, bring to a simmer and reduce until slightly thickened (5–10 minutes), or whisk in 1 tablespoon cornstarch mixed with 1 tablespoon cold water and simmer until glossy. Stir in butter off the heat to finish the sauce and adjust seasoning with coarse sea salt to taste.

Spoon sauce over the ribs, sprinkle with chopped parsley, and serve the ribs hot with mashed potatoes, polenta or roasted vegetables.