Short Rib Crostini Recipe

Season and Brown

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season evenly with 1 1/2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 2 tbsp flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbsp olive oil. Working in batches, sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté Mirepoix and Aromatics

Reduce heat to medium. Add diced carrot, celery, and onion to the pot and sauté until softened and beginning to caramelize, about 8–10 minutes. Add minced garlic and cook 30–60 seconds until fragrant. Stir in 2 tbsp tomato paste and cook 1–2 minutes until it darkens slightly.

Deglaze and Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 4–6 minutes. Add 2 cups beef stock, 1 cup crushed tomatoes or passata, 1 bay leaf, thyme sprigs, and rosemary. Return short ribs and any accumulated juices to the pot so they are partially submerged (add a bit more stock or water if needed). Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until meat is extremely tender and falling from the bone, 2.5–3 hours.

Reduce and Finish Ragu

Carefully remove short ribs to a tray. Strain braising liquid into a saucepan, reserving solids (discard bay leaf, thyme stems, rosemary). Skim excess fat from the top. Shred the short rib meat with two forks, removing bones and large pieces of fat. Add shredded meat to the strained braising liquid. Simmer over medium heat until sauce thickens to a spoon-coating ragu consistency, about 15–20 minutes. Taste and adjust seasoning with salt and pepper; finish with 1 tsp olive oil to add sheen. Keep warm.

While ribs braise (or during last 30–40 minutes of braising), preheat oven to 275°F (135°C). In an ovenproof baking dish, combine halved cherry tomatoes, sliced garlic, 1/2 cup extra-virgin olive oil, 1/2 tsp sugar, 3/4 tsp kosher salt, and 1/4 tsp black pepper. Toss to combine, arranging tomatoes cut-side up so they keep shape. Bake low and slow until tomatoes are very soft, wrinkled and jammy, 40–60 minutes. Remove from oven and stir in optional julienned basil. Let cool slightly; reserve oil and juices for assembly.

Prepare Ricotta

In a small bowl, stir together 1 cup whole-milk ricotta, 1/2 tsp fine sea salt, 1/2 tsp lemon zest and 1/2 tsp honey (if using) until smooth. Taste and adjust salt or lemon to brighten the ricotta.

Toast Crostini

Preheat broiler (or use a skillet). Brush baguette slices lightly with olive oil (and a smear of melted butter if desired). Arrange on a baking sheet and broil 1–2 inches from heat until golden and crisp, 1–2 minutes per side — watch carefully to avoid burning. Alternatively, toast in a skillet over medium heat 2–3 minutes per side.

Assemble Crostini

Spread a generous tablespoon of the seasoned ricotta on each toasted baguette slice. Spoon 1–2 tablespoons of short rib ragu on top of the ricotta (use shredded meat and some thick sauce). Add 1–2 pieces of tomato confit (or a spoonful of jammy tomatoes and a drizzle of their oil) to each crostini. Finish each crostini with a quick torching: use a handheld kitchen torch to lightly brown the ricotta surface and warm the toppings, about 5–8 seconds per crostini (optional). If you don't have a torch, place assembled crostini briefly under the broiler (15–30 seconds) watching closely.

Garnish and Serve

Top crostini with a few microgreens or chopped parsley, a light drizzle of reserved confit oil or 1 tbsp balsamic glaze across the platter, and a tiny pinch of flaky sea salt if desired. Serve immediately while warm.