Sep 09 2026
Restaurants›Root + Clay›Short Rib Recipe

Short Rib Recipe

Inspired by Root + Clay
Time3h 30m
Serves4

Make Short Rib Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Short Ribs and Marinade

Braising Liquid

Finishing and Garnish

Method

Short Ribs and Marinade

  1. 1

    Prepare and season ribs

    Pat the short ribs dry with paper towels. Trim excess surface fat if needed. Season all sides generously with 2 teaspoons Kosher salt and 1 teaspoon freshly ground black pepper, pressing the seasoning into the meat.

  2. 2

    Brown the ribs

    Heat 2 tablespoons olive oil in a large Dutch oven or heavy ovenproof pot over medium-high heat until shimmering. Working in batches if necessary to avoid crowding, add the short ribs and brown on all sides, about 3–4 minutes per side, until a deep mahogany crust forms. Transfer browned ribs to a plate and set aside.

Braising Liquid

  1. 3

    Sauté aromatics

    Reduce heat to medium. Add the chopped onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, 6–8 minutes. Add the smashed garlic and cook 1 minute until fragrant.

  2. 4

    Develop flavor

    Stir in 2 tablespoons tomato paste and cook, stirring constantly, 2 minutes to remove the raw tomato taste and to caramelize slightly.

  3. 5

    Deglaze

    Pour in 2 cups dry red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, 6–8 minutes.

  4. 6

    Add stock and aromatics

    Return the browned short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 4 thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds of the way up the ribs; if necessary, add up to 1/2 cup more stock or water.

  5. 7

    Braise

    Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once about halfway and spoon some braising liquid over the ribs. If liquid level is getting very low, add a little hot water or stock.

Finishing and Garnish

  1. 8

    Reduce sauce

    Carefully transfer the short ribs to a baking sheet or platter and tent with foil to keep warm. Strain the braising liquid into a saucepan, pressing on the solids to extract flavor, and discard solids. Bring the strained liquid to a simmer over medium-high heat and reduce until slightly thickened and saucy, about 8–12 minutes. Taste and adjust seasoning with salt and pepper if needed.

  2. 9

    Mount with butter

    Off heat, whisk in 2 tablespoons cold butter to add silkiness to the sauce. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon lemon zest if using, to brighten the sauce.

  3. 10

    Serve

    Place short ribs on a serving platter or individual plates and spoon the finished sauce over them. Garnish with additional chopped parsley. Serve with mashed potatoes, polenta, or buttered noodles to soak up the sauce.

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