Braised Shortrib Recipe

Trim and season

Pat the short ribs dry with paper towels. Trim excess loose fat if desired. Season all sides generously with the kosher salt and freshly ground black pepper.

Dredge in flour

Lightly dust the seasoned short ribs with the all-purpose flour, shaking off excess. The flour helps with browning and will slightly thicken the braising liquid.

Brown the short ribs

Heat a large heavy Dutch oven or ovenproof braising pan over medium-high heat. Add the olive oil and butter. When the fat is hot and shimmering, sear the short ribs in batches (do not overcrowd) for 3–4 minutes per side until deep brown. Transfer browned ribs to a plate and set aside.

Sauté vegetables

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot with a pinch of salt. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Develop flavor with tomato paste and deglaze

Stir in the tomato paste and cook 1–2 minutes, stirring, until it darkens slightly. Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Increase heat briefly to bring the wine to a simmer and reduce by about half, about 3–5 minutes.

Assemble braising liquid

Return the short ribs and any accumulated juices to the pot. Add the beef stock, Worcestershire sauce, bay leaves, thyme sprigs, and rosemary if using. The liquid should come about two-thirds of the way up the ribs; add a little more stock or water if needed. Bring the liquid to a gentle simmer on the stovetop.

Braise in the oven

Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, about 2.5–3 hours depending on size. Check once at about 1.5 hours to ensure liquid level and that nothing is burning.

Strain and reduce sauce

When short ribs are tender, carefully remove them to a platter and tent with foil. Remove and discard bay leaves, thyme stems, and rosemary. Strain the braising liquid into a saucepan through a fine-mesh sieve, pressing lightly on solids to extract flavor. Skim off excess fat from the top (or refrigerate briefly and remove solidified fat).

Mount and finish sauce

Bring the strained liquid to a simmer over medium-high heat and reduce until slightly thickened to your liking, about 8–12 minutes. Taste and adjust seasoning with salt, pepper, and the optional brown sugar or honey if the sauce is too acidic. Off the heat, whisk in the cold tablespoon of butter to give the sauce a glossy finish.

Serve

Return the short ribs to the sauce to rewarm for a minute or two, spoon sauce over them, and garnish with chopped fresh parsley. Serve braised short ribs over mashed potatoes, polenta, buttered noodles, or roasted root vegetables and spoon extra sauce on top.