Braised Beef Short Ribs Recipe

Prepare and brown short ribs

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 1 tbs flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbs neutral oil. When shimmering, sear short ribs in batches (don't crowd) until deep golden brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium, add 2 tbs unsalted butter. When melted, add diced onion, carrot and celery and cook, stirring, until softened and beginning to caramelize, about 8–10 minutes. Add smashed garlic and 2 tbs tomato paste and cook 1–2 minutes until fragrant and the paste darkens slightly.

Deglaze and build braising liquid

Pour in 2 cups dry red wine to deglaze, scraping up brown bits from the pot. Bring to a simmer and reduce wine by about half, 6–8 minutes. Return short ribs and any accumulated juices to the pot. Add 3 cups beef stock (or enough to come two-thirds up the ribs), 3 thyme sprigs, 1 bay leaf and 1 tsp crushed peppercorns. Bring to a gentle simmer on the stovetop.

Braise

Cover the Dutch oven and transfer to the preheated oven. Braise until ribs are fork-tender and the meat pulls away from the bone, 2.5–3 hours. Check once at 1.5 hours to ensure liquid level and adjust if necessary (add a little stock or water).

Finish and rest

When tender, transfer short ribs to a tray and tent with foil to keep warm. Strain braising liquid into a saucepan, pressing solids to extract flavor, and discard solids and herbs. Skim excess fat from the surface (reserve a tablespoon of fat for the sauce if desired). Reduce the strained liquid over medium-high heat until slightly thickened, about 8–12 minutes — this will be used for the sauce base and to coat the gnocchi if needed.

In a small saucepan over medium heat, add 1 tbs minced shallot and sauté briefly until translucent, about 1–2 minutes. Add 1 cup red wine and bring to a simmer. Reduce by half, 6–8 minutes. Add 1 cup beef stock and 1 cup blackberries, then simmer until blackberries break down and the sauce reduces to a saucy consistency, about 8–10 minutes. If the sauce is too tart, stir in 1 tsp sugar. Strain the mixture through a fine-mesh sieve, pressing solids to extract juice; discard seeds and solids. Return the strained sauce to low heat, whisk in 2 tbs cold cubed butter one piece at a time to emulsify and thicken. Stir in 1 tsp red wine vinegar, 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm.

Bring a large pot of salted water to a gentle boil. Cook 1 lb gnocchi according to package instructions or until they float and are tender, about 2–3 minutes for fresh gnocchi. Using a slotted spoon, transfer cooked gnocchi to a large skillet.

In the skillet over medium heat, melt 4 tbs unsalted butter. Add the gnocchi and gently sauté just to coat and develop a slight golden edge, 2–3 minutes. Remove skillet from heat and stir in 1 tsp truffle oil (or 1 tbs truffle butter), 1/2 cup grated parmesan, 2 tbs chopped parsley, 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine and keep warm.

While ribs finish, toss 12 halved Campari tomatoes with 1 tbs olive oil, 1 tsp sherry or balsamic vinegar, 1 tsp fresh thyme leaves, 1/4 tsp salt and 1/4 tsp black pepper. Heat a small nonstick skillet over medium-high heat. Add tomatoes cut-side down and sear 2–3 minutes until they develop color and just soften. Remove from heat and keep warm.

Rewarm short ribs briefly in the reduced braising liquid if needed (a few minutes). Place a generous spoonful of truffle butter gnocchi in the center of each warm plate. Top with one braised short rib. Spoon 2–3 tbs of blackberry bordelaise over the rib and around the plate. Arrange 3 halved Campari tomatoes beside the gnocchi. Garnish with microgreens or baby arugula, a few whole blackberries and a sprig of thyme. If desired, finish with an extra drizzle of truffle oil and a small pat of reserved braising fat for shine.

Serve immediately. This dish pairs well with a full-bodied red wine.