Short Rib Recipe

Prep and season

Pat the short ribs dry with paper towels. Generously season all sides with kosher salt (about 1/2 tbs per pound) and freshly ground black pepper. Let sit at room temperature for 20 minutes while you prepare other ingredients.

Sear

Preheat oven to 325°F (163°C). Heat a large Dutch oven or ovenproof heavy pot over medium-high heat and add 2 tbs vegetable oil. When oil shimmers, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until deep brown. Transfer browned ribs to a plate and set aside.

Cook aromatics

Reduce heat to medium. Add chopped onion, carrots, and celery to the pot and cook, stirring occasionally, about 6–8 minutes until softened and starting to brown. Add smashed garlic and cook 1 minute more. Stir in 2 tbs tomato paste and cook 2 minutes, stirring, until it darkens slightly.

Deglaze with wine

Pour in 1 cup dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Increase heat to medium-high and simmer until wine is reduced by about half, 4–6 minutes.

Add stock and return ribs

Add 3 cups beef stock, bay leaves, thyme sprigs, rosemary (if using), and optional brown sugar. Stir to combine. Return the browned short ribs and any accumulated juices to the pot, arranging them so they're partially submerged in liquid (liquid should come about two-thirds up the ribs).

Oven braise

Bring liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until short ribs are fork-tender and falling off the bone. Check once at 1.5 hours to ensure liquid level is sufficient; add a splash of stock or water if it’s getting low.

Rest

Carefully remove pot from oven. Using tongs, transfer short ribs to a tray and tent loosely with foil. Skim excess fat from the surface of the braising liquid with a spoon and set the pot over medium heat to reduce sauce slightly if desired (5–10 minutes) until slightly thickened.

Finish sauce

Whisk in 1 tbs unsalted butter to the reduced sauce to add gloss and roundness. Taste and adjust seasoning with salt and pepper as needed; add up to 1 tsp additional brown sugar if sauce is too acidic. Strain sauce through a coarse sieve into a bowl if you prefer a smooth sauce, pressing on solids to extract flavor, then discard solids.

Serve

Return short ribs to the pot or place on serving plates and spoon sauce over them. Garnish with chopped fresh parsley and a light sprinkle of lemon zest if desired. Serve hot over mashed potatoes, polenta, or buttered egg noodles.