Braised Short Rib Recipe

Preheat and prep

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Lightly dust each rib with the all-purpose flour, shaking off excess.

Brown the short ribs

Heat a large heavy Dutch oven or ovenproof braising pan over medium-high heat. Add neutral oil and butter. When shimmering, brown short ribs in batches, about 3–4 minutes per side, until deep mahogany. Transfer browned ribs to a plate and set aside.

Sweat aromatics

Reduce heat to medium. Add diced onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Add smashed garlic and sliced sweet peppers and cook 2 more minutes.

Build braising liquid

Stir in tomato paste and cook 1–2 minutes to remove raw flavor. Pour in red wine, scraping up browned bits from the bottom of the pan with a wooden spoon. Simmer wine until reduced by about half (3–5 minutes). Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Return short ribs to the pot, submerging them halfway in the liquid (add a bit more stock if necessary).

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 until the meat is fork-tender and falling from the bone, 2 1/2 to 3 hours. Check once at 1 1/2 hours to ensure liquid level, adding a splash of stock if it is getting low.

Finish and strain braising liquid

When ribs are tender, carefully remove them to a tray. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor. Skim excess fat from the surface. Simmer the strained liquid over medium heat until it reduces to about 1 to 1 1/4 cups (concentrated sauce), about 8–12 minutes. Adjust seasoning with salt and pepper. Keep warm.

Roast root vegetables

While ribs braise (or during the final 45 minutes of braising), toss halved Yukon golds, parsnips, and baby carrots with olive oil, a pinch of salt and pepper. Spread on a baking sheet in a single layer and roast in the same 325°F oven for 35–45 minutes, turning once, until tender and caramelized at edges. Roast timing can overlap with the last hour of braising.

Warm sweet peppers

If you prefer peppers to retain some texture, sauté the reserved sliced sweet peppers in 1 tsp olive oil over medium heat for 2–3 minutes until just softened; alternatively, they can braise inside the pot with the ribs and be served with the meat.

Finish vegetables

When roasted, transfer root vegetables to a bowl and toss with chopped parsley and optional lemon zest for brightness. Keep warm until plating.

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain pasta.

Finish pasta with sauce

Return the drained pasta to the pot over low heat. Add the reduced reserved braising liquid (about 1 cup), the butter, smoked gouda, and 2–4 tablespoons of reserved pasta water as needed to create a silky sauce that coats the pasta. Toss gently until cheese melts and sauce is glossy. Adjust seasoning with salt and pepper.

Reheat short ribs and plate

If ribs cooled while finishing other components, gently rewarm them in the reduced braising sauce over low heat for 5–8 minutes, spooning sauce over the meat to keep moist. Place a portion of the smoked gouda pasta on each plate.

Arrange vegetables and ribs

Top pasta with a roasted short rib (or a portion of shredded rib meat removed from the bone). Arrange roasted root vegetables and sautéed/soft peppers alongside. Spoon additional reduced braising sauce over the short rib and a little onto the pasta.

Garnish

Finish with a sprinkle of chopped parsley, microgreens or baby arugula if using, a crack of black pepper and a few sea salt flakes. Serve immediately.