Short Rib Dinner Recipe

Prepare and brown

Preheat oven to 325°F (160°C). Pat the short ribs dry and season all over with 2 tsp salt and 1 tsp black pepper. Lightly dust each rib with the 1 tbs flour, shaking off excess. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, brown short ribs in batches, 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrot and celery to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add minced garlic and 2 tbs tomato paste and cook 1–2 minutes until fragrant and tomato paste darkens slightly.

Deglaze & build sauce

Pour in 1 tbs Jack Daniels to deglaze the pan, scraping browned bits from the bottom. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 2 tbs brown sugar, 1 bay leaf and 3 thyme sprigs. Return short ribs to the pot, submerging them partially in the liquid.

Braise

Bring liquid to a gentle simmer on the stovetop, then cover the pot and transfer to the preheated oven. Braise until very tender, 2.5–3 hours. Check once halfway and spoon some liquid over the ribs. Ribs are done when meat is falling-off-the-bone tender.

Finish sauce

When ribs are done, transfer ribs to a serving tray and tent with foil to rest. Place the Dutch oven with remaining braising liquid on the stove over medium heat. Remove bay leaf and thyme stems. Skim excess fat if desired. Simmer sauce until reduced and slightly thickened, about 8–12 minutes. Stir in 1 tbs cold cubed butter to gloss the sauce. Taste and adjust seasoning. Spoon sauce over ribs for serving.

Place peeled and cubed potatoes and 3 peeled garlic cloves in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain potatoes and garlic well and return to the hot pot to evaporate remaining moisture for 1 minute. Mash with a potato masher or ricer. Add 3 tbs butter and 3 tbs whole milk. Mash until smooth and creamy; add more milk a tablespoon at a time if needed. Season with 1 tsp salt and 1 tsp black pepper to taste. Stir in sliced chives if using. Keep warm until plating.

While ribs are braising (last 20 minutes), toss broccolini or asparagus with 1 tbs olive oil, 1/2 tsp salt and 1/2 tsp black pepper. Heat a large skillet or grill pan over medium-high heat and sear the veg, turning occasionally, until bright green and tender-crisp, 4–6 minutes. Finish with a squeeze of lemon if desired.

Combine 1/4 cup Jack Daniels, 1/4 cup ketchup, 1 tbs apple cider vinegar, 1 tbs brown sugar, 1 tsp Worcestershire, 1 tsp soy sauce and 1/4 tsp red pepper flakes in a small saucepan. Bring to a simmer over medium heat and cook, stirring, until slightly reduced and glossy, 6–8 minutes. Cool slightly before serving alongside ribs.