Boneless Braised Short Ribs Recipe

Prep and season

Pat the boneless short ribs dry with paper towels. In a shallow dish, combine the flour, 1 tsp kosher salt and 1 tsp black pepper. Dredge each piece lightly in the flour mixture, shaking off excess.

Brown the meat

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add 2 tbs olive oil and 1 tbs butter. When the fat is hot and shimmering, add short rib pieces in a single layer (work in batches if necessary) and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer browned pieces to a plate and set aside.

Sweat aromatics

Lower heat to medium. Add the chopped onion, diced carrots and celery to the pot. Add a pinch of salt and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Deglaze and build sauce

Stir in 2 tbs tomato paste and cook 1–2 minutes to deepen flavor. Pour in 1 cup dry red wine to deglaze, scraping any brown bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Add liquids and aromatics

Return the short ribs and any accumulated juices to the pot. Add 2 cups beef stock, 1 tbs Worcestershire sauce, 1 tsp brown sugar, the thyme sprigs and 2 bay leaves. The liquid should come about halfway up the pieces; add a little more stock or water if needed.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated 325°F (160°C) oven. Braise until very tender and easily shredded with a fork, about 2 to 2 1/2 hours. Check once at about 1 hour to ensure simmering (not boiling) and rotate if necessary.

Finish the meat and sauce

When ribs are tender, remove pot from oven. Transfer short ribs to a warm plate and tent with foil. Strain the braising liquid into a saucepan, pressing solids gently to extract flavor; discard solids and stems. Skim fat from the surface, then simmer the strained liquid until reduced to about 1 cup (5–10 minutes) or to desired sauce consistency. Taste and adjust seasoning with salt and pepper. Optionally whisk in 1 tbs cold butter to enrich the sauce. Return the short ribs to the sauce and keep warm until plating.

Cook potatoes

Place peeled and cut potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tsp kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until fork-tender, about 12–15 minutes depending on chunk size.

Drain and mash

Drain the potatoes thoroughly and return them to the still-warm pot. Over low heat for 20–30 seconds, shake the pot to evaporate excess moisture (helps keep potatoes fluffy). Off the heat, mash using a potato masher or ricer until mostly smooth.

Enrich and season

Warm 1 cup milk and 3 tbs butter together until butter melts (do not boil). Gradually add warm milk-butter mixture to the potatoes, mashing or stirring until you reach a creamy consistency. Stir in optional 2 tbs cream if using. Season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper to taste. Keep warm until serving.

Roast or sauté

Preheat oven to 400°F (200°C) if roasting. Toss halved brussel sprouts with 1 tbs olive oil, 3/4 tsp kosher salt and 1/2 tsp black pepper. For roasting: spread cut-side down on a baking sheet and roast 18–22 minutes until caramelized and tender, shaking the pan once halfway. For stovetop: heat a large skillet over medium-high heat, add sprouts cut-side down and cook undisturbed 6–8 minutes until browned, then stir and cook another 4–5 minutes until tender.

Finish

Remove from heat and, if desired, sprinkle with 1 tsp lemon juice and a pinch of salt. Toss with 1 tbs chopped parsley or a small knob of butter for shine.

Spoon a generous portion of mashed potatoes onto each plate. Place 2–3 pieces of braised short rib on top or beside the potatoes. Spoon several tablespoons of the reduced braising sauce over the ribs and potatoes. Arrange roasted brussel sprouts alongside. Sprinkle chopped parsley over the dish as a garnish. Serve immediately.