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Ingredients
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Short ribs and braising liquid
Onion marmalade
Roasted tomatoes
Finishing and garnish
Method
Short ribs and braising liquid
Prepare and season short ribs
Pat short ribs dry with paper towels. Generously season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each rib in 2 tbsp flour, shaking off excess.
Brown the short ribs
Preheat oven to 325°F (160°C). Heat a large Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When oil is shimmering, add short ribs in a single layer (do in batches if needed) and brown on all sides until deeply caramelized, about 3–4 minutes per side. Transfer browned ribs to a plate.
Sauté aromatics
Reduce heat to medium. Add the chopped yellow onion (from braising section), diced carrot, and diced celery to the pot. Cook until softened and starting to brown, about 6–8 minutes. Add 4 smashed and thinly sliced garlic cloves and cook 30–60 seconds more until fragrant. Stir in 2 tbsp tomato paste and cook 2 minutes, scraping browned bits from the bottom.
Deglaze and build braising liquid
Pour in 1 cup dry red wine to deglaze, scraping any fond; simmer until reduced by about half (2–4 minutes). Return short ribs to the pot. Add 3 cups beef stock, 3 sprigs fresh thyme, and 2 bay leaves. The liquid should come approximately two-thirds up the ribs. Bring to a gentle simmer on the stove.
Braise
Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Braise until meat is fork-tender and beginning to fall off the bone, about 2.5 to 3 hours. Check once halfway and spoon some braising liquid over the ribs if the surface is exposed.
Finish sauce
When ribs are done, transfer ribs to a warm plate and tent with foil. Strain braising liquid into a saucepan (reserve solids for another use or chop and return if desired). Skim excess fat, then simmer sauce over medium heat until reduced and slightly thickened, about 8–12 minutes. Whisk in 1 tbsp cold cubed butter to gloss the sauce and adjust seasoning with salt and pepper to taste. Keep warm.
Onion marmalade
Cook onions low and slow
While ribs braise (start about 45–60 minutes before ribs finish), heat 1 tbsp unsalted butter and 1 tsp olive oil in a medium sauté pan over medium-low heat. Add 2 cups thinly sliced yellow onion and 1 tsp granulated sugar. Cook gently, stirring occasionally, until onions are deeply golden and jammy, about 30–40 minutes. Reduce heat if they begin to brown too quickly.
Deglaze and season marmalade
Once onions are soft and caramelized, stir in 1 tbsp red wine vinegar and 1 tsp balsamic vinegar to deglaze the pan. Cook 1–2 minutes until slightly reduced. Season with 1 tsp salt and 1/2 tsp black pepper. Taste and adjust acidity or sweetness as desired. Keep warm until plating.
Roasted tomatoes
Roast tomatoes
About 20–25 minutes before the ribs are done, increase oven temperature to 400°F (200°C) or use a separate sheet pan if you prefer not to raise braising oven temperature. Toss 2 cups halved cherry or small plum tomatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp fresh thyme leaves (optional). Spread in a single layer on a rimmed baking sheet and roast until edges blister and juices concentrate, 12–18 minutes. Remove and keep warm.
Finishing and plating
Rewarm short ribs in the reduced sauce briefly if needed, then place one short rib per serving on a warmed plate. Spoon several tablespoons of the braising sauce over and around the ribs.
Top each rib with a generous spoonful (about 2 tbsp) of onion marmalade and arrange a handful of roasted tomatoes alongside or on top.
Garnish with chopped fresh parsley and a light sprinkle of lemon zest (optional) for brightness. Serve immediately.