Braised Shortrib Recipe

Prepare ribs

Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. If desired, lightly dust each rib with the 2 tbsp flour, shaking off excess—this helps with browning and will slightly thicken the sauce.

Heat pan and sear

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tbsp vegetable oil and 1 tbsp unsalted butter. When oil is shimmering and butter foams, add short ribs in a single layer (work in batches if crowded). Sear ribs without moving 3–4 minutes per side, until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrots, and celery to the pot and cook 6–8 minutes, stirring occasionally, until softened and beginning to brown. Add minced garlic and 2 tbsp tomato paste and cook 1–2 minutes, stirring, until the tomato paste darkens slightly and the garlic is fragrant.

Deglaze with wine

Pour in 1 cup dry red wine to deglaze the pot, using a wooden spoon to scrape up browned bits from the bottom. Bring to a simmer and reduce by about half, 3–5 minutes. This concentrates flavor and burns off alcohol.

Add liquids and return ribs

Stir in 3 cups beef stock, 8 oz crushed tomatoes, and 1 tbsp Worcestershire sauce. Return the seared short ribs and any accumulated juices to the pot so the liquid comes about two-thirds of the way up the ribs. Add bay leaves, thyme sprigs, rosemary (if using), and whole peppercorns.

Oven braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and the meat is falling from the bone, about 2.5 to 3 hours. Check once after 90 minutes to ensure liquid level is adequate; if it is evaporating too quickly, add up to 1/2 cup additional stock or water.

Rest and skim

Carefully remove the pot from the oven. Transfer short ribs to a serving platter and tent loosely with foil to keep warm. Using a large spoon, skim off excess fat from the surface of the braising liquid. Remove and discard bay leaves, thyme stems, rosemary sprig, and peppercorns if desired.

Reduce and mount sauce

Place the pot with braising liquid over medium-high heat on the stovetop. Simmer until the sauce reduces and thickens to a glossy consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. Off the heat, whisk in 1 tbsp cold unsalted butter until melted and incorporated to give the sauce a silky finish. Stir in chopped fresh parsley.

Serve

Spoon the sauce over the short ribs and serve hot. Suggested accompaniments: mashed potatoes, creamy polenta, buttered noodles, or roasted root vegetables.