Braised Short Ribs Recipe

Prepare short ribs

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Lightly dust each piece with the 1 tbs of flour, shaking off excess.

Brown the short ribs

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy oven-safe pot over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When shimmering and foaming subsides, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until deeply caramelized. Transfer browned ribs to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 1.5 tbs tomato paste; cook 1–2 minutes more, stirring, until the tomato paste darkens slightly.

Deglaze and build braising liquid

Pour in 2 cups red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and cook uncovered 4–5 minutes to reduce slightly and cook off alcohol. Add 2 cups beef stock, 1 tsp dried thyme, 2 bay leaves, and 1 tsp Worcestershire sauce. Stir to combine.

Braise in oven

Return the browned short ribs and any accumulated juices to the pot, nestling them into the liquid so they are about two-thirds submerged. Bring to a gentle simmer on the stovetop, then cover the pot with a lid and transfer to preheated oven. Braise for 2.25 to 2.5 hours, until meat is very tender and falling from the bone.

Finish braise and reduce sauce

Carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent with foil. Strain the braising liquid into a saucepan, pressing vegetables to extract flavor, and discard solids and bay leaves. Skim excess fat from the surface, then bring the liquid to a simmer and reduce over medium heat to about 1/2 cup for a glossy sauce, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Reserve 1/2 cup of this reduction for plating and set remainder aside to spoon over ribs.

Cook potatoes and garlic

Place cubed potatoes and 4 garlic cloves in a medium saucepan and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and mash

Drain potatoes and garlic in a colander and return to the warm pot. Off the heat, mash with a potato masher or ricer until mostly smooth.

Finish mashed potatoes

Warm 3 tbs butter, 3 tbs milk and 2 tbs heavy cream together (briefly in microwave or small saucepan) and pour into the mashed potatoes. Stir until creamy. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Adjust texture with an extra tablespoon of milk or cream if needed. Keep warm until plating.

Reheat short ribs briefly if needed: place ribs in a shallow oven-safe pan, spoon a few tablespoons of reserved braising liquid over them, cover with foil and warm in a 300°F (150°C) oven for 8–10 minutes.

Plate: Spoon a generous portion of garlic mashed potatoes onto each plate. Place one 10 oz short rib over the potatoes. Spoon the reduced braising sauce over the short rib and around the plate (use the reserved 1/2 cup plus additional as desired).

Garnish with 2 tbs chopped fresh parsley and a fresh thyme sprig. Serve immediately.