Beefy Rib Dinner Recipe

Prep ribs

Pat the short ribs dry with paper towels. Season evenly with 2 tbs kosher salt and 1 tsp freshly ground black pepper. Lightly dredge each rib in 1/2 cup flour, shaking off excess.

Brown ribs

Heat 2 tbs vegetable oil in a large heavy-bottomed Dutch oven over medium-high heat until shimmering. Working in batches if necessary, brown short ribs on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrots and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 3 tbs tomato paste and cook 1–2 minutes to caramelize the paste.

Deglaze & build braise

Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by half, about 3–4 minutes. Return short ribs to the pot nestling them into the aromatics.

Add liquids & aromatics

Add 4 cups beef stock, 2 tbs Worcestershire sauce, 1 tbs brown sugar, 4 thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds up the ribs; if needed add a touch more stock or water. Bring to a simmer.

Braise

Cover the pot tightly and transfer to a 325°F (160°C) oven. Braise until ribs are fork-tender and falling off the bone, 2.5–3 hours. Check once at 1.5 hours to make sure liquid is not evaporating too quickly.

Finish sauce

When ribs are tender, carefully remove ribs to a serving platter and tent with foil to keep warm. Skim excess fat from the surface of the braising liquid. Place the pot over medium heat on the stove and simmer the liquid to concentrate flavors for 6–10 minutes. Stir in 2 tbs unsalted butter to enrich the sauce. If a thicker sauce is desired, whisk 1 tsp cornstarch with 2 tbs cold water and slowly whisk into simmering sauce until slightly thickened. Adjust seasoning with salt and pepper to taste. Stir in chopped parsley and return ribs to pot to coat with sauce before serving.

Place the cut potatoes and 2 garlic cloves in a medium pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes. Drain well and return potatoes and garlic to the pot.

Warm 1/2 cup milk with 2 tbs butter until the butter melts (do not boil). Mash potatoes and garlic with a potato masher or ricer while gradually adding warm milk-butter mixture until smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp black pepper; adjust to taste. Keep warm until plating.

Bring a pot of salted water to a boil. Blanch 2 cups trimmed green beans for 2 minutes until bright green and slightly tender. Immediately plunge into an ice bath to stop cooking, then drain and pat dry.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1 minced garlic clove and cook 30 seconds until fragrant. Add drained green beans, season with 1/2 tsp salt, and sauté, tossing, for 3–4 minutes until heated through and lightly blistered. Finish with 1 tsp lemon juice and adjust seasoning. Keep warm until service.

Preheat oven to 425°F (220°C). Toss 6 cups assorted cut seasonal vegetables with 2 tbs olive oil, 1 tsp salt, 1/2 tsp black pepper and 1 tbs chopped fresh rosemary (if using) until evenly coated. Spread in an even layer on a rimmed baking sheet, leaving space so vegetables roast rather than steam.

Roast in the preheated oven for 20–30 minutes, stirring or flipping once halfway through, until vegetables are caramelized at the edges and tender inside. Adjust roasting time depending on the size and density of vegetables. Serve hot.