Beef Short-rib Recipe

Prepare and season ribs

Pat the short ribs dry with paper towels. Evenly season all sides with 2 tsp kosher salt and 1 tsp freshly ground black pepper; let sit at room temperature for 20–30 minutes.

Brown the ribs

Preheat oven to 275°F (135°C). Heat 2 tbs neutral oil in a heavy Dutch oven over medium-high heat until shimmering. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sauté aromatics

Add the chopped onion, carrot, and celery to the pot and cook over medium heat until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until the paste darkens slightly.

Deglaze and build braising liquid

Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Reduce wine by half, about 4–6 minutes. Add 24 oz beef stock and 8 oz crushed tomatoes, return the ribs and any accumulated juices to the pot so the liquid comes about two-thirds up the sides of the ribs. Nestle in 3 rosemary sprigs and 2 bay leaves.

Long, low braise

Bring liquid to a gentle simmer on the stove, then cover and transfer the pot to the preheated oven. Braise at 275°F (135°C) for 36–48 hours, checking once every 12–18 hours to ensure gentle simmer and that liquid hasn’t reduced too far; add up to 1/2 cup additional stock or water if necessary. The ribs are done when meat is profoundly tender and falling from the bone.

Reduce sauce

Carefully remove ribs and set aside, covered to keep warm. Strain braising liquid into a saucepan, discarding rosemary sprigs, bay leaves, and large vegetable solids (reserve small softened vegetables for possible incorporation into beans if desired). Skim excess fat then simmer the strained liquid over medium heat until reduced to a glossy sauce about 1–1.5 cups, roughly 10–20 minutes. Adjust seasoning to taste.

Cook the beans (if using dried)

If dried beans were soaked overnight and drained, place in a medium saucepan, cover with fresh water by 1 inch, bring to a simmer and cook until just tender but not mushy, 30–45 minutes. Drain and set aside. (If using canned beans, rinse and drain, then skip this step.)

Make chorizo ragout

In a sauté pan, heat 1 tbs extra-virgin olive oil over medium heat. Add diced Spanish chorizo and cook until fat renders and edges are lightly crisp, 4–6 minutes. Remove about half of the crisped chorizo with a slotted spoon and reserve for garnish/texture. Add minced shallot and 1 minced garlic clove to the pan and sauté 1–2 minutes until translucent. Stir in the drained cooked beans, 1 cup stock, and 1 tsp fresh thyme leaves. Simmer gently until the liquid reduces and beans are saucy, 8–10 minutes. Stir in 1 tsp lemon juice, season with 1 tsp salt and 1/2 tsp black pepper to taste. If the ragout is too thick, add up to 2–4 tbs stock to loosen.

Finish ragout

Fold reserved crisped chorizo back into the bean ragout, adjust seasoning, and keep warm until plating.

Assemble

Place a generous spoonful of the warm white bean and chorizo ragout in the center of each plate. Set one 12 oz short rib (asado de tira) over the ragout. Spoon the reduced rosemary-braised sauce around and lightly over the meat.

Garnish

Scatter crumbled feta (2 oz) over the beans and a little on the meat. Sprinkle 1 tsp finely chopped fresh rosemary and 1 tbs chopped parsley over the dish. Finish with 1 tsp lemon zest and a drizzle of 1 tsp extra-virgin olive oil.

Serve

Serve immediately while hot. Provide a knife and fork; the meat should be very tender and may fall from the bone.