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Ingredients
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Short Ribs
Aromatics & Mirepoix
Deglaze & Sauce Liquids
Finishing & Garnish
Method
Short Ribs
- 1
Season and Flour
Pat the short ribs dry with paper towels. Season all sides generously with kosher salt (about 2 tsp total) and freshly ground black pepper. Lightly dust each rib with 1 tablespoon of all-purpose flour, shaking off excess.
- 2
Brown Ribs
Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil and heat until shimmering. Working in batches if necessary, add short ribs and sear until deep brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.
Aromatics & Mirepoix
- 3
Sweat Vegetables
Reduce heat to medium. Add the chopped onion, carrots, and celery (about 1 cup each) to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tablespoons tomato paste and cook 1–2 minutes, stirring, until the paste darkens slightly.
Deglaze & Sauce Liquids
- 4
Deglaze with Wine
Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom of the pot with a wooden spoon. Allow the wine to reduce by about half, 3–5 minutes.
- 5
Add Stock and Aromatics
Return the browned short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 2 bay leaves, 3 thyme sprigs, and 1 rosemary sprig. The liquid should come about two-thirds of the way up the ribs; add a little more stock or water if needed. Bring to a gentle simmer on the stovetop.
- 6
Slow Cook
Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Cook until very tender and the meat is pulling away from the bone, 2.5 to 3.5 hours depending on rib size. Check once halfway through to ensure gentle simmering; adjust oven or add a splash of stock if the liquid is evaporating too quickly.
Finishing & Garnish
- 7
Reduce Sauce
Carefully remove the pot from the oven. Transfer short ribs to a platter and tent with foil. Strain cooking liquid through a fine-mesh sieve into a saucepan, pressing gently on solids to extract flavor; discard solids and skim off excess fat, or refrigerate briefly and remove solidified fat. Bring strained sauce to a simmer and reduce over medium heat until slightly thickened, about 8–12 minutes, and to your desired intensity.
- 8
Mount the Sauce
Off heat, whisk in 2 tablespoons unsalted butter to enrich and gloss the sauce. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
- 9
Serve
Return short ribs to the sauce to warm briefly (1–2 minutes). Sprinkle with chopped fresh parsley. Serve ribs with sauce spooned over top. Recommended accompaniments: creamy mashed potatoes or polenta and roasted seasonal vegetables.