Braised Short Rib Recipe

Prepare and Sear

Preheat oven to 325°F (160°C). Pat short ribs dry and season thoroughly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust each rib with the 1/4 cup flour, shaking off excess. Heat 2 tbs vegetable oil and 2 tbs butter in a large Dutch oven over medium-high heat until shimmering. Sear short ribs in batches (do not crowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Sauté Mirepoix

Reduce heat to medium. Add chopped onion (1 cup), carrots (1 cup), and celery (1/2 cup) to the pot and sauté until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic (4 cloves) and cook 1 minute more. Stir in 2 tbs tomato paste and cook 2 minutes, stirring frequently, to caramelize the paste.

Deglaze & Build Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom. Simmer 3–4 minutes to reduce slightly. Return short ribs to the pot and add 4 cups beef stock, 4 thyme sprigs, 2 bay leaves, and 1 tbs Worcestershire sauce. The liquid should come about halfway up the ribs; add a bit more stock or water if needed.

Braise

Bring to a gentle simmer on the stovetop. Cover the Dutch oven and transfer to the preheated 325°F oven. Braise until meat is fork-tender and nearly falling off the bone, about 2.5 to 3 hours. Check once at 1.5 hours to ensure liquid level and to spoon any fat off the surface.

When short ribs are done, remove meat to a tray and tent loosely with foil to rest. Strain braising liquid through a fine mesh sieve into a saucepan, pressing solids to extract flavor, then discard solids. Skim fat from the surface of the strained liquid with a fat separator or spoon. Bring the strained jus to a simmer and reduce over medium heat until it reaches a sauce consistency and is about 1 to 1 1/2 cups. If desired, make a cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs cold water and whisk into the simmering jus to slightly thicken. Off heat, whisk in 2 tbs cold unsalted butter, one piece at a time, to mount and give sheen. Taste and season with salt and pepper as needed.

Roast Shallots

Increase oven to 375°F (190°C) or use while ribs finish. Toss 4 halved shallots with 1 tbs melted butter (from the 4 tbs reserved) and a pinch of salt, place cut-side down on a small baking sheet, and roast 20–25 minutes until soft and caramelized.

Boil Potatoes

While shallots roast, place 2 lbs peeled and cubed Yukon Gold potatoes in a pot and cover with cold salted water. Bring to a boil and simmer until potatoes are fork-tender, about 15–18 minutes. Drain thoroughly.

Mash & Finish

Return drained potatoes to the hot pot to dry off briefly, then mash (or use ricer) to desired texture. Warm 1/2 cup milk and 1/2 cup heavy cream together and stir in 4 tbs unsalted butter until melted. Fold warm dairy and the roasted shallots into the mashed potatoes. Season with 1 tsp salt and 1/2 tsp black pepper, taste and adjust. Stir in 1 tbs chopped chives if using. Keep warm until plating.

Toss 1 lb halved Brussels sprouts with 2 tbs olive oil, 2 tbs honey, 1 tbs apple cider vinegar, 3/4 tsp salt, and 1/2 tsp black pepper in a mixing bowl. Spread in a single layer on a sheet pan. Roast in 375°F (190°C) oven (can roast alongside potatoes/vegetables) for 18–22 minutes, stirring once halfway, until tender and caramelized at edges. If edges brown too quickly, reduce oven temperature slightly. Taste and adjust seasoning.

Toss the parsnip (1 cup), carrot (1 cup), and rutabaga/turnip (1 cup) batons with 2 tbs olive oil, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary. Spread on a separate sheet pan in a single layer and roast in 375°F (190°C) oven for 25–30 minutes, turning once, until golden-brown and crisp-tender. Remove and keep warm.

Rewarm short ribs gently in the braising jus if needed. Spoon a generous portion of roasted shallot mashed potatoes onto each plate. Place one braised short rib on top or beside the potatoes. Arrange honey Brussels sprouts and crispy root vegetables alongside. Spoon 2–3 tbs of the mounted braising jus over the short rib and around the plate. Garnish with 2 tbs chopped parsley or microgreens. Serve immediately.