Braised Short Rib Recipe

Prepare and sear

Preheat oven to 325°F (160°C). Pat short ribs dry and season evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 1 tbsp flour and shake off excess. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add 2 tbsp vegetable oil. When shimmering, sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Build the braising base

Reduce heat to medium and add 2 tbsp unsalted butter to the pot. Add 1 cup finely chopped onion, 1 cup diced carrot, and 1 cup diced celery; cook, stirring occasionally, until vegetables are softened and starting to brown, about 6–8 minutes. Add 3 minced garlic cloves and 1 tbsp tomato paste; cook 1–2 minutes until fragrant and the paste darkens.

Deglaze and braise

Pour in 1 cup red wine, scraping up browned bits from bottom of pot. Simmer until wine is reduced by half (about 4–6 minutes). Return short ribs to the pot and add 3 cups beef stock, 4 sprigs fresh thyme, 2 bay leaves, 1 tbsp soy sauce or Worcestershire, and 1 tsp brown sugar. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours.

Finish sauce

Remove the pot from the oven. Carefully transfer short ribs to a tray and tent with foil to keep warm. Strain braising liquid into a saucepan, pressing on solids to extract flavor. Skim any excess fat from the surface. Simmer strained liquid over medium heat until reduced to about 1/2 cup and slightly syrupy (about 10–15 minutes). Adjust seasoning with salt and pepper. Keep warm.

Place 1.5 lbs peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then reduce to simmer and cook until potatoes are fork-tender, about 15–20 minutes. Drain well and return potatoes to the hot pot for 1 minute to dry.

Meanwhile, heat 1 cup heavy cream and 1/2 cup whole milk with 3 tbsp butter until butter is melted and mixture is warm (do not boil). Use a ricer or potato masher to process potatoes until smooth. Whisk or use a hand mixer on low while gradually adding the warm cream mixture until fluffy and whipped to desired consistency. Season with 1 tsp salt and 1/2 tsp white or black pepper. Keep warm until plating.

Trim and prepare approximately 12 oz seasonal vegetables (for example, trim broccolini or green beans; peel baby carrots). Blanch or steam vegetables in boiling salted water until just tender — about 2–4 minutes depending on vegetable. Immediately shock in an ice bath to preserve color, then drain.

In a skillet over medium heat, warm 1 tbsp olive oil. Add drained vegetables and toss just to heat through, seasoning with 1/2 tsp kosher salt and 1/4 tsp black pepper. Finish with 1 tsp unsalted butter, tossing to glaze. Keep warm for plating.

Make quick pickle brine by combining 1/4 cup white vinegar, 1/4 cup water, 1 tsp sugar, and 1/2 tsp kosher salt in a small bowl; stir until sugar and salt dissolve. Add thinly sliced cucumber and 1/4 cup thinly sliced red onion to the brine and let sit for at least 10 minutes (can be done up to 2 hours ahead).

In a bowl, toss 3 cups mixed salad greens and halved cherry tomatoes with 1 tbsp olive oil, 1 tsp fresh lemon juice and 1/4 tsp freshly ground black pepper. Drain pickled cucumber and onions and add to the greens just before plating.

Divide whipped mashed potato among 4 warm plates (about 1/2 cup to 3/4 cup per serving) and create a slight well in the center. Place one braised short rib on top of each mound of potatoes (or share bones as preferred). Spoon 2–3 tbsp of the reduced braising sauce over the short rib and around the plate.

Arrange a portion of the warm seasonal vegetables beside the potatoes and place a small heap of house pickled salad on the plate. Finish with a sprinkle of chopped fresh parsley and a light drizzle of any remaining sauce. Serve immediately.