Braised Short Rib Recipe

Prep short ribs

Pat the short ribs dry with paper towels. Trim any excessive loose fat, leaving a thin cap. Season all sides generously with kosher salt and freshly ground black pepper. If you prefer a slightly thicker braising sauce, lightly dredge each rib in the optional flour, shaking off excess.

Brown the short ribs

Preheat oven to 325°F (160°C). Heat a large heavy-bottomed Dutch oven or ovenproof braiser over medium-high heat. Add vegetable oil and 1 tablespoon butter. Once hot and shimmering, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add onion, carrots, and celery to the pot and sauté until softened and beginning to brown, about 6–8 minutes, scraping up browned bits from the bottom. Add smashed garlic and tomato paste; cook, stirring constantly, 1–2 minutes until tomato paste darkens slightly.

Deglaze

Pour in the red wine to deglaze the pan, scraping up any fond. Increase heat to medium-high and simmer until the wine is reduced by about half, 5–7 minutes.

Add stock and herbs

Return the short ribs and any accumulated juices to the pot. Add beef stock until the liquid comes about halfway up the sides of the ribs (approximately 3 cups). Add thyme sprigs, rosemary, bay leaves and Worcestershire sauce. Bring the liquid to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2.5 to 3 hours. Check once halfway through to ensure liquid level is sufficient; add up to 1/2 cup more stock or water if needed.

Finish sauce and serve

When ribs are done, carefully remove them from the pot and keep warm. Strain the braising liquid through a fine-mesh sieve into a bowl, pressing on solids to extract flavor, then skim fat from the surface or refrigerate briefly and remove solidified fat. Return strained liquid to the pot and simmer on the stovetop until reduced to a glossy sauce consistency, about 8–12 minutes. Whisk in 1 tablespoon cold butter to enrich and slightly thicken the sauce. Taste and adjust seasoning with salt and pepper. Return ribs to the sauce to rewarm for a minute.

Garnish and serve

Serve braised short ribs spooned with sauce and sprinkled with chopped parsley. Recommended accompaniments: creamy mashed potatoes, polenta, or buttered noodles.