Short Rib Recipe

Prepare and Brown Ribs

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp black pepper. Heat a large Dutch oven over medium-high heat and add 2 tbsp vegetable oil. When oil is shimmering, brown short ribs in batches (do not overcrowd) about 3–4 minutes per side until a deep brown crust forms. Transfer browned ribs to a plate.

Sauté Aromatics

Reduce heat to medium. Add chopped onion, carrot, and celery to the pot; sauté 6–8 minutes until softened and lightly caramelized, scraping up browned bits. Add smashed garlic and 2 tbsp tomato paste and cook 1–2 minutes, stirring, to toast the tomato paste.

Deglaze and Braise

Pour in 2 cups cabernet sauvignon to deglaze, scraping the bottom to release fond. Simmer 4–5 minutes to reduce slightly. Return short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 3 thyme sprigs, and 2 bay leaves; liquid should come about halfway up the ribs—add a bit more stock or water if needed. Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven. Braise for 2.5–3 hours until meat is fork-tender and falling from the bone.

Rest and Strain Braising Liquid

Remove pot from oven. Transfer short ribs to a tray and tent with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a bowl, pressing on solids to extract juices. Reserve about 2 cups of strained braising juices for the demi. Discard solids and skim excess fat from the surface if necessary.

Reduce Wine

In a medium saucepan over medium heat, combine 1 cup cabernet sauvignon and the 2 cups strained braising juices. Bring to a simmer and reduce by about one-third until slightly syrupy, roughly 10–12 minutes. Watch carefully to avoid burning.

Finish Demi

Add 1 cup beef stock or prepared demi-glace and continue to reduce on medium-low until sauce coats the back of a spoon, about 8–10 minutes. If needed, skim any foam. Off the heat, whisk in 2 tbsp cold cubed butter to enrich and slightly thicken the sauce; finish with 1 tbsp additional cold butter for gloss (optional). Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm until plating.

Cook Potatoes

Place 2 lbs cubed russet potatoes in a large pot and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain and Mash

Drain potatoes thoroughly and return to the hot pot for 1 minute to evaporate remaining moisture. Mash using a potato ricer or masher until smooth. Stir in 4 tbsp unsalted butter until melted and incorporated. Gradually add 1/2 cup warmed whole milk and 2 tbsp sour cream, mixing until creamy and smooth. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until serving and cover to prevent skinning.

On each plate, spoon a generous portion of mashed potatoes in the center. Place one braised short rib on top or slightly off-center, allowing some meat to rest on the potatoes for presentation. Spoon 2–3 tbsp of the warm cabernet demi-glace over the short rib and around the plate. Sprinkle coarse sea salt lightly over the meat if using and garnish with 1 tbsp chopped chives and a small handful (about 1/4 cup) of microgreens or parsley. Serve immediately.