Braised Short Ribs Recipe

Season & Sear

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. In a large heavy ovenproof Dutch oven or braising pan, heat 2 tbs vegetable oil over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Sauté Mirepoix & Aromatics

Reduce heat to medium. Add chopped onion, carrots (from braising section), and celery to the pan and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add crushed garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens and is fragrant.

Deglaze & Build Braise

Pour in 2 cups pinot noir, scraping up browned bits from the bottom of the pan. Simmer 4–5 minutes to reduce slightly. Return short ribs to the pot, nestling them into the vegetables. Add 3 cups beef stock, 2 bay leaves, 4 thyme sprigs and 1 tsp brown sugar. The liquid should come about two-thirds up the ribs; add a bit more stock or water if needed.

Braise

Bring liquid to a gentle simmer on the stovetop. Cover tightly and transfer to the preheated oven. Braise until meat is fork-tender and falling from the bone, 2.5–3 hours. Check once at the 2-hour mark; if liquid is rapidly reducing, baste the ribs with braising liquid and add a splash of stock.

Rest & Strain

Carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent with foil. Strain braising liquid through a fine mesh sieve into a bowl, pressing on solids to extract juices. Discard solids or reserve small amounts for garnish. Skim fat from the top of the strained liquid (or chill briefly and remove solidified fat). Reserve 1 cup of the strained braising liquid for the Pinot Noir reduction and use remaining liquid to serve if desired.

Cook potatoes in a large pot of cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 15–18 minutes. Drain well and return to the warm pot to dry for 1–2 minutes over low heat.

Meanwhile, heat milk and 4 tbs butter together in a small saucepan until butter is melted and mixture is warm (do not boil). Mash potatoes with a potato masher or ricer until smooth. Gradually add warm milk-butter mixture, mixing until creamy. Stir in 1 tbs heavy cream if desired for extra silkiness. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper. Fold in 1 tsp black truffle oil and 1 tbs chopped chives. Taste and adjust seasoning.

Keep mashed potatoes warm until plating. If making ahead, reheat gently with a splash of milk.

While ribs braise or in the last 20 minutes of braising, heat 1 tbs butter in a large skillet over medium heat. Add 1 lb rainbow baby carrots and toss to coat. Add 1 tsp honey and 1 tsp chopped thyme leaves; sauté, stirring occasionally, until carrots are tender and caramelized in spots, about 10–12 minutes (cover for part of the time if carrots are thicker).

Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Remove from heat and keep warm until plating.

While ribs rest, make the sauce. In a medium saucepan, combine 1 cup pinot noir and 1 cup reserved strained braising liquid. Add 1 thyme sprig and bring to a steady simmer over medium-high heat. Reduce the liquid by about two-thirds until slightly syrupy and coats the back of a spoon, about 10–15 minutes.

Remove and discard thyme sprig. Off the heat, whisk in 2 tbs cold cubed butter, a little at a time, to emulsify and gloss the sauce. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Keep warm; if sauce becomes too thick, loosen with a splash of warm stock.

Rewarm short ribs briefly in a low oven (300°F/150°C) for 8–10 minutes if needed. Place a generous scoop of truffle mashed potatoes on each plate. Arrange 1–2 short ribs atop or beside the potatoes.

Arrange a portion of rainbow carrots alongside. Spoon 2–3 tbs of the thyme pinot noir reduction over the short ribs and a little around the plate. Garnish with fresh thyme sprigs and microgreens or chopped parsley. Serve immediately.