Signature Beef Short Ribs Recipe

Prep and Season

Pat short ribs dry with paper towels. Combine 2 tsp salt and 1 tsp black pepper and rub evenly over all sides of the ribs. Lightly dredge each rib in 2 tbs flour, shaking off excess.

Brown Short Ribs

Preheat oven to 325°F (165°C). Heat 2 tbs vegetable oil and 1 tbs butter in a large Dutch oven over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate and set aside.

Sauté Aromatics

Reduce heat to medium. Add the diced yellow onion, carrot and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add minced garlic and 1 tbs tomato paste and cook 1–2 minutes, stirring, until fragrant and tomato paste darkens slightly.

Deglaze & Build Sauce

Pour in 2 cups cabernet sauvignon to deglaze, scraping up brown bits from the bottom with a wooden spoon. Bring to a simmer and reduce by about half (4–6 minutes). Add 3 cups beef stock, 3 sprigs thyme, 1 bay leaf and 1 tsp Worcestershire sauce. Return short ribs and any accumulated juices to the pot; liquid should come halfway up the ribs—add up to 1/2 cup extra stock or water if needed.

Braise

Bring to a gentle simmer on the stovetop, then cover with a tight-fitting lid and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check once at 1.5 hours to ensure liquid level and adjust if necessary.

Finish Sauce

When ribs are done, carefully transfer ribs to a warm platter and tent with foil. Skim excess fat from the surface of the sauce. Strain solids if desired, or use an immersion blender to purée vegetables into the sauce for body. If sauce is thin, make a slurry with 1 tsp cornstarch and 1 tbs cold water, whisk into simmering sauce and cook 2–3 minutes until slightly thickened. Taste and adjust seasoning with salt to taste. Keep sauce warm until plating.

Place 2 lbs peeled and cut Yukon Gold potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, 15–18 minutes. Drain well and return to the hot pot to dry for 1–2 minutes over low heat.

Mash potatoes with 3 tbs unsalted butter. Heat 1 cup whole milk until warm (do not boil) and add to the potatoes a little at a time until desired creaminess is reached. Stir in 2 tbs cream (optional). Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Keep warm until serving.

Preheat oven to 425°F (220°C) during last 20–25 minutes of braise. Toss 8 oz trimmed green beans with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Roast for 10–12 minutes until tender-crisp and slightly blistered. Finish with a squeeze of lemon if desired and sprinkle with chopped parsley (reserve 1 tbs).

Place a generous scoop of Yukon Gold mashed potatoes on each plate. Arrange 1 short rib on top or beside the mash. Spoon 1/2–3/4 cup of the cabernet sauce over the rib and around the plate. Add a portion of the roasted vegetable of the day. Garnish with chopped fresh parsley and serve immediately.