Braised Beef Short Rib Recipe

Prepare and sear

Pat short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each rib with the 1/4 cup flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When shimmering, sear short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Sauté aromatics

Reduce heat to medium and add 1 tbsp butter to the pot. Add diced onion, carrot and celery and cook until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and 2 tbsp tomato paste; cook, stirring, 1–2 minutes until tomato paste darkens slightly.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping brown bits from the bottom. Cook until wine is reduced by half, about 4–5 minutes. Return short ribs to the pot. Add 4 cups beef stock, 3 sprigs thyme, 2 bay leaves, 1 tbsp Worcestershire sauce and 1 tsp brown sugar. Bring to a gentle simmer, then cover and transfer to a preheated 325°F (160°C) oven. Braise until meat is tender and falling from the bone, about 2.5–3 hours.

Finish and rest

Remove pot from oven. Transfer short ribs to a tray and tent with foil; keep warm. Strain braising liquid through a fine-mesh sieve into a bowl, pressing on solids to extract juices; discard solids. Skim fat from the surface and reserve 2 cups of strained braising liquid for jus (cool and refrigerate any extra).

Place peeled, cut potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–18 minutes. Drain well and return potatoes to the warm pot to dry for 1–2 minutes.

Meanwhile, heat 3 tbsp butter with 1/2 cup heavy cream and 1/4 cup milk in a small saucepan until butter melts and mixture is warm (do not boil). Mash potatoes with a potato ricer or masher until mostly smooth, then pour in warm cream-butter mixture and continue whipping with a hand mixer or sturdy spoon until light and fluffy. Season to taste with 1 tsp salt and 1/4 tsp black pepper. Stir in chopped chives if using. Keep warm until plating.

Heat 1 tbsp olive oil in a large skillet over medium heat. Add minced shallot and cook until softened, about 2–3 minutes. Add minced garlic and red pepper flakes and cook 30 seconds until fragrant.

Add chopped greens and 1/2 cup stock. Toss to combine, cover and let steam 3–4 minutes. Uncover and stir; add 1 tsp apple cider vinegar, 1/2 tsp salt and 1/4 tsp black pepper. Continue to cook until greens are tender but still bright, 2–4 more minutes. Taste and adjust seasoning.

Place the reserved 2 cups strained braising liquid in a small saucepan over medium heat. Bring to a gentle simmer and reduce by about a third, 8–12 minutes, until slightly thickened and concentrated in flavor.

If a clearer, shiny jus is desired, whisk in 2 tbsp cold butter off the heat, one piece at a time, until emulsified. If thicker consistency is needed, make a slurry of 1 tsp cornstarch and 1 tbsp cold water, whisk into the simmering jus and cook 1–2 minutes until slightly thicker. Taste and adjust seasoning. Keep warm.