Beef Short Rib Recipe

Prepare and season ribs

Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust with all-purpose flour, shaking off excess.

Brown ribs

Heat 2 tbs olive oil in a heavy Dutch oven or ovenproof pot over medium-high heat until shimmering. Add short ribs in a single layer (brown in batches if needed) and sear 3–4 minutes per side until well browned. Transfer browned ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add the diced onion, carrot and celery to the pot and cook 6–8 minutes until softened and starting to color. Add smashed garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to deepen the flavor.

Deglaze and combine

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the pot. Let the wine reduce by about half (3–5 minutes). Return the short ribs to the pot. Add beef stock, thyme sprigs, bay leaf and Worcestershire sauce. The liquid should come about two-thirds up the ribs; add a bit more stock or water if needed.

Braise

Bring liquid to a gentle simmer, then cover pot with a tight-fitting lid and transfer to a 325°F (160°C) oven. Braise until meat is tender and falling off the bone, about 2.5 to 3 hours. During braising check once; if liquid gets very low, add a splash of stock. When done, remove pot from oven and carefully transfer ribs to a tray. Reserve braising liquid by straining into a bowl and discarding solids; skim fat if desired.

Measure out 2 cups of the reserved braising liquid. Pour into a medium saucepan and bring to a simmer over medium heat. Reduce by simmering until slightly thickened and glossy, about 10–15 minutes (should coat the back of a spoon).

If you prefer a thicker jus, mix 1 tsp cornstarch with 1 tbs cold water to make a slurry and whisk into the simmering liquid a little at a time until desired thickness is reached. Simmer 1–2 minutes more to cook out raw starch.

Off the heat, swirl in the cold cubed butter 1 piece at a time to emulsify and shine the sauce. Season with salt and black pepper to taste. Keep warm until plating.

Bring 3 cups water and 1/2 cup whole milk to a gentle boil in a medium saucepan. Add 1 tsp salt.

Slowly whisk in 1 cup coarse polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, 20–25 minutes (follow package for specific cook time if different). Add additional water or milk by tablespoonfuls if polenta becomes too stiff.

Stir in 2 tbs unsalted butter, 1/2 cup finely grated Parmesan, and 2 tbs heavy cream (if using) until melted and silky. Adjust seasoning with salt and 1/2 tsp freshly ground black pepper. For an extra-smooth 'crema' texture, use an immersion blender for 20–30 seconds to loosen and make velvety.

Preheat a grill or grill pan over high heat until very hot (or preheat broiler if no grill). Toss broccoli florets with 1 tbs olive oil, 1/2 tsp salt, 1/2 tsp black pepper and 0.25 tsp red pepper flakes.

Place broccoli on the hot grill or grill pan in a single layer. Cook, undisturbed, 3–4 minutes until charred on the underside, then flip and cook another 2–3 minutes until tender-crisp and marked with char. If using a broiler, spread on a rimmed sheet and broil 3–5 minutes each side, watching closely to avoid burning.

Remove from heat and toss with 1 tsp lemon juice and 1 tsp lemon zest. Taste and adjust seasoning.

Reheat short ribs briefly in a low 275°F (135°C) oven for 10–12 minutes if needed, spooning a little jus over them to keep moist.

To serve, spoon a generous pool of polenta crema onto each plate. Place a braised short rib on top or alongside the polenta. Arrange chargrilled broccoli beside the meat. Spoon warm red wine jus over the short rib and around the plate.

Finish with a drizzle of extra-virgin olive oil and a sprinkle of chopped fresh parsley. Serve immediately.