Braised Boneless Short Ribs Recipe

Prep and Season

Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each piece in 1 cup all-purpose flour, shaking off excess.

Sear

Heat 2 tbs vegetable oil and 1 tbs unsalted butter in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Aromatics

Reduce heat to medium. Add remaining 1 tbs unsalted butter to the pot. Add 1 cup diced yellow onion, 1 cup diced carrot, and 2 tbs diced celery. Cook, stirring, 6–8 minutes until softened and beginning to brown. Add 4 smashed garlic cloves and cook 30–45 seconds more until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes, scraping browned bits from the bottom.

Deglaze and Build Braising Liquid

Pour in 2 cups cabernet sauvignon, scraping the bottom to deglaze; simmer until wine reduces by about half (4–6 minutes). Add 3 cups low-sodium beef stock, 1 tbs Worcestershire sauce, 1 tsp dried thyme, and 2 bay leaves. Bring to a simmer.

Braise

Return short ribs and any accumulated juices to the pot, submerging them halfway in the liquid. Cover with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise until very tender, 2.5–3 hours. Alternatively, simmer gently on the stovetop over low heat for the same time. Short ribs should be fork-tender and easily shredded.

Rest and Shred

Remove pot from oven. Transfer short ribs to a tray and tent with foil. Strain braising liquid into a saucepan (reserve solids like carrots if desired for service). Skim excess fat from the top. Keep 2 cups strained braising liquid for the demi (use remainder for serving or discard). When cool enough to handle, shred or slice ribs into large pieces.

Place 2 lbs peeled and cut Yukon Gold potatoes and 4 garlic cloves in a large pot. Cover with cold water by 1 inch and add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender, 15–18 minutes.

Drain potatoes and garlic well and return to the warm pot. Add 4 tbs unsalted butter, 1 cup whole milk, 2 tbs cream cheese (optional), 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mash with a potato masher or use a ricer until smooth and creamy. Adjust seasoning and milk for desired consistency. Keep warm until service.

If using pearl onions, blanch 12 baby/pearl onions in boiling water 1–2 minutes, then transfer to ice water and slip off skins. In a large skillet, heat 2 tbs unsalted butter and 1 tbs olive oil over medium heat until foaming.

Add peeled baby carrots and peeled baby onions to the skillet. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Cook, stirring occasionally, until they start to brown, about 8–10 minutes.

Sprinkle 1 tbs brown sugar over the vegetables and drizzle 1 tbs honey. Continue to cook, turning occasionally, until vegetables are glazed and caramelized, another 4–6 minutes. Stir in 1 tbs fresh thyme leaves if using. Remove from heat and keep warm.

Place the reserved 2 cups strained braising liquid in a saucepan over medium-high heat. Bring to a simmer and reduce by about one-third until slightly syrupy, 6–8 minutes. Taste and season with salt and pepper if needed.

To finish, reduce heat to low. Whisk in 2 tbs cold unsalted butter, one cube at a time, swirling constantly until emulsified and the sauce is glossy. If the sauce needs more body, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry, whisk into the simmering sauce and cook 1–2 minutes until thickened. Strain sauce through a fine-mesh sieve for a smooth demi if desired.

On each plate, spoon a generous portion of garlic mashed potatoes. Top with braised short ribs (shredded or whole piece). Arrange caramelized baby carrots and onions alongside. Spoon warm cabernet demi over the short ribs and around the potatoes. Garnish with chopped fresh parsley.