Braised Beef Short Ribs Recipe

Prep and season

Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust each piece with the tablespoon of flour, shaking off excess.

Brown short ribs

Preheat oven to 325°F (160°C). Heat 2 tablespoons neutral oil in a large Dutch oven over medium-high heat until shimmering. Working in batches if necessary, sear short ribs 3–4 minutes per side until deeply browned. Transfer browned ribs to a plate and set aside.

Cook aromatics

Reduce heat to medium and add 2 tablespoons butter to the same pot. When butter foams, add chopped onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly.

Deglaze and build braising liquid

Pour in 1 cup Madeira, scraping up browned bits from the bottom with a wooden spoon. Simmer briskly 2–3 minutes to reduce slightly. Add 3 cups beef stock, thyme sprigs, and bay leaf. Return short ribs and any accumulated juices to the pot. The liquid should come at least halfway up the sides of the ribs; add up to 1/2 cup additional stock or water if needed.

Braise

Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until very tender and falling from the bone, 2.5–3 hours. Check once about halfway through to ensure liquid is simmering gently; if liquid is boiling too vigorously, lower oven temperature slightly.

When short ribs are tender, remove the pot from the oven. Transfer short ribs to a warm serving platter and tent loosely with foil. Using a slotted spoon, remove and discard thyme sprigs and bay leaf. Skim and discard excess fat from the surface of the braising liquid, leaving about 2 tablespoons.

Place the pot with braising liquid on the stovetop over medium-high heat. Boil the liquid until reduced by about one-third and slightly syrupy, 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Whisk in 1 tablespoon cold cubed butter off the heat to give the jus a glossy finish. Stir in 1 teaspoon fresh thyme leaves. If a smoother sauce is desired, strain the jus through a fine-mesh sieve into a small saucepan and press on solids to extract flavor, then return to heat to finish.

While the short ribs braise (about 30–40 minutes before they finish), place peeled and cut potatoes in a pot and cover with cold salted water. Bring to a boil over high heat, then reduce to a gentle boil and cook until potatoes are fork-tender, 15–20 minutes.

Drain potatoes well and return to the hot pot for 1 minute to dry. Mash potatoes using a potato masher or ricer. Add 3 tablespoons butter and warmed 1 cup whole milk; mash or whisk until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper, taste and adjust. Keep warm until serving.

About 10 minutes before the short ribs are done, heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 sliced garlic cloves and cook until fragrant, about 30 seconds (do not brown).

Add 6 cups spinach (or chopped Swiss chard) and toss to combine. Cook, stirring, until wilted but still bright, about 2–3 minutes. Remove from heat and finish with 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep warm.

To serve, spoon a generous portion of mashed potatoes onto each plate. Place a short rib on top or beside the potatoes. Spoon several tablespoons of the Madeira-thyme jus over the short rib and slightly onto the potatoes. Add a portion of wilted greens alongside.

Garnish each plate with a few fresh thyme leaves. Serve immediately so meat and jus are warm.