Black Pepper Short Ribs Recipe

Prep ribs

Pat the short ribs dry with paper towels. Trim excess fat if large thick caps remain but leave a thin layer for flavor. Season all sides generously with kosher salt and then press the freshly cracked black pepper into the meat so it adheres (use roughly 2 1/2 tablespoons during seasoning; reserve a little for finishing). Let rest at room temperature while you prepare aromatics, about 20–30 minutes.

Brown ribs

Preheat oven to 325°F (163°C). Heat a heavy Dutch oven or ovenproof braising pot over medium-high heat and add 2 tablespoons neutral oil. When shimmering, working in batches if necessary, sear the short ribs 2–3 minutes per side until a deep brown crust forms. Use tongs to hold them on the edges to brown the fat cap as well. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. If the pot is dry, add 1 tablespoon oil. Add the diced onion, carrot, and celery and cook, stirring occasionally, until softened and beginning to color, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add herbs

Stir in the thyme sprigs and bay leaves and cook for 30 seconds to release the herbs' aroma.

Deglaze with wine

Increase heat to medium-high. Add the red wine to the pot to deglaze, scraping up all browned bits from the bottom with a wooden spoon. Let the wine simmer briskly for 2–3 minutes to reduce slightly and mellow the alcohol.

Build braising liquid

Stir in the tomato paste and cook 1 minute. Add the beef stock, soy sauce, Worcestershire sauce, and brown sugar; stir to combine and bring to a simmer. Taste and adjust seasoning lightly (remember the ribs were salted already).

Return ribs to pot

Nestle the browned short ribs back into the pot, arranging them in a single layer as much as possible. Liquid should come about two-thirds up the sides of the ribs; if needed, add up to 1/2 cup more stock or water. Bring the liquid to a gentle simmer on the stovetop.

Oven braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2 1/2 to 3 hours, checking once at about 2 hours to ensure there is still liquid; if the liquid is low, add 1/4 cup stock and continue cooking.

Reduce sauce (optional)

When ribs are tender, transfer the ribs to a warm platter and tent with foil. Place the Dutch oven on the stovetop over medium-high heat and simmer the braising liquid until slightly reduced and thickened to a sauce consistency, about 6–10 minutes. Skim excess fat from the surface with a spoon if desired.

Enrich sauce and finish

Whisk in 2 tablespoons unsalted butter, one piece at a time, until glossy. Stir in the chopped parsley and finish with the remaining freshly cracked black pepper to taste (about 1 teaspoon). Taste and adjust salt if needed.

Serve

Spoon the sauce over the short ribs and serve hot. Recommended accompaniments: creamy mashed potatoes, polenta, or steamed rice to soak up the peppery sauce.