Hungry Short Rib Recipe

Prepare ribs

Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper. Lightly dust each rib with the 2 tablespoons of all-purpose flour, shaking off excess.

Heat 2 tablespoons vegetable oil in a large heavy Dutch oven or ovenproof pot over medium-high heat until shimmering.

Working in batches (do not overcrowd), sear the short ribs 3–4 minutes per side until deeply browned. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté 6–8 minutes, stirring occasionally, until the vegetables are softened and beginning to brown at the edges.

Add the minced garlic and 2 tablespoons tomato paste. Cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and the garlic is fragrant.

Pour in 1 cup dry red wine to deglaze the pot, scraping up the browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half (about 3–5 minutes).

Return the short ribs and any accumulated juices to the pot so they sit in a single layer as much as possible.

Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 1 teaspoon soy sauce, and the 2 bay leaves. Nest the thyme sprigs and rosemary into the liquid. If using, stir in 1 teaspoon brown sugar.

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Cook until the short ribs are very tender and falling off the bone, about 2.5 to 3 hours.

Carefully remove the pot from the oven. Transfer the short ribs to a warmed serving platter and tent with foil to rest.

Skim any excess fat from the surface of the braising liquid with a spoon. Remove and discard the bay leaves, thyme stems and rosemary sprig.

Place the pot with the braising liquid over medium heat on the stovetop and simmer to concentrate the sauce for 5–10 minutes. If you prefer a thicker sauce, mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry and whisk it into the simmering sauce. Cook 1–2 minutes until thickened.

Swirl in 2 tablespoons cold butter to finish the sauce for sheen and richness. Taste and adjust seasoning with salt and pepper as needed.

Spoon the sauce over the short ribs and garnish with 2 tablespoons chopped fresh parsley before serving.

Serve the Hungry Short Rib atop mashed potatoes or creamy polenta (4 servings) to catch the braising sauce. Spoon extra sauce over the top.