Blue Plate Specials Recipe

Season and Brown

Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper, then lightly dust with the all-purpose flour, shaking off excess. Heat a large Dutch oven or heavy pot over medium-high heat and add vegetable oil. When oil shimmers, add ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add diced onion, carrots and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add minced garlic and tomato paste and cook, stirring, for 1–2 minutes until fragrant and tomato paste darkens slightly. Stir in smoked paprika.

Deglaze and Braise

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow wine to reduce by half, about 3–4 minutes. Return short ribs to the pot. Add beef stock, Worcestershire sauce, bay leaves, thyme sprigs and brown sugar. The liquid should come about halfway up the ribs; add a splash more stock or water if needed. Bring to a gentle simmer.

Oven Braise

Cover the pot with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Check once halfway through and spoon some braising liquid over the ribs.

Finish Sauce

When ribs are done, remove ribs to a tray and tent with foil. Discard bay leaves and thyme stems. Skim excess fat from braising liquid if desired. Place pot on the stovetop over medium-high heat and simmer the liquid until slightly thickened, about 8–10 minutes. Taste and adjust seasoning with salt and pepper. Optionally stir in 1 tablespoon cold butter to give the sauce a glossy finish. Spoon sauce over ribs before serving.

Place peeled and cut potatoes in a large 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 tender when pierced with a fork, about 15–18 minutes. Drain well and return potatoes to the hot pot to dry out for 1 minute.

Warm the milk and butter together in a small saucepan or microwave until butter is melted and the liquid is warm (not boiling). Mash potatoes with a masher or ricer until mostly smooth. Gradually add warm milk-butter mixture, mixing until creamy. Stir in sour cream, then season with salt and pepper to taste. Fold in chopped chives if using and keep warm until plating.

In a large skillet, heat olive oil over medium heat. Add sliced garlic and red pepper flakes and sauté until garlic is fragrant and just beginning to color, about 30–45 seconds (do not burn). Add spinach (in batches if needed) and toss until just wilted, about 2–3 minutes total.

Remove skillet from heat, season the greens with salt and a squeeze of fresh lemon juice, and toss to combine. Transfer to a serving bowl and keep warm.

To serve the blue plate special, spoon a generous portion of creamy mashed potatoes onto each plate. Place one braised short rib (or a portion of rib meat) on top or beside the potatoes and spoon the reduced braising sauce over the meat and potatoes. Add a portion of sautéed greens to the side. Sprinkle chopped parsley across the plate and add a few pickled red onions if using for brightness.

Serve immediately. Leftover braising liquid keeps well refrigerated for up to 3 days and flavors improve overnight.