Angus Beef Short Ribs Recipe

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. If using flour, lightly dredge each rib in flour and shake off excess — this helps create a brown crust and slightly thickens the braising liquid.

Preheat oven to 325°F (160°C).

Sear the short ribs

In a heavy Dutch oven or ovenproof braising pan over medium-high heat, add the vegetable oil. When shimmering, sear the short ribs in batches (do not overcrowd) for 3–4 minutes per side until a deep golden-brown crust forms. Transfer seared ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add the butter to the same pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and starting to caramelize, about 8–10 minutes. Stir in smashed garlic and cook 30–45 seconds until fragrant.

Build flavor

Stir in the tomato paste and cook 1–2 minutes, stirring frequently, until it darkens slightly. Pour in the red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring wine to a simmer and reduce by about half, about 4–6 minutes.

Add stock and aromatics

Return the short ribs and any accumulated juices to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme sprigs, and rosemary. The liquid should come about two-thirds of the way up the sides of the ribs—add a little extra stock or water if needed. Bring to a gentle simmer on the stovetop.

Braise in the oven

Cover the pot tightly with its lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and falling from the bone, about 2.5 to 3 hours. Check once at 90 minutes to ensure liquid level and adjust if necessary.

Strain and reduce sauce

When ribs are done, carefully remove them from the braising liquid and place on a warm plate. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids (or reserve softened vegetables for another use). Skim excess fat from the surface of the strained liquid with a spoon or a fat separator. Bring the strained liquid to a simmer over medium-high heat and reduce until it thickens slightly and coats the back of a spoon, about 10–15 minutes.

Mount and finish sauce

Once reduced to your liking, turn off the heat and whisk in the cold tablespoon of butter and the optional teaspoon of balsamic vinegar to add sheen and a balanced brightness. Taste and adjust seasoning with salt and pepper as needed.

Serve

Place short ribs on a serving platter or individual plates. Spoon the finished sauce over the ribs and sprinkle with chopped fresh parsley. Serve with mashed potatoes, polenta, or roasted root vegetables to soak up the sauce.