Short Rib Recipe

Season

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and coarsely ground black pepper. Let rest at room temperature for 20–30 minutes while you prepare the aromatics.

Sear

Preheat oven to 325°F (160°C). In a large Dutch oven or heavy ovenproof pot, heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Working in batches if necessary, sear short ribs 3–4 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add sliced onion, carrots, and celery to the pot and cook, stirring, until softened and starting to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute more until fragrant.

Build flavor

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to caramelize. Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes.

Add stock and herbs

Return short ribs to the pot, nestling them into the vegetables. Add 3 cups beef stock (or enough to come halfway up the sides of the ribs), 3 thyme sprigs, and 2 bay leaves. Bring the liquid to a gentle simmer on the stovetop.

Oven braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and pulls away from the bone, 2.5–3 hours (check at 2 hours for tenderness if ribs are smaller).

Reduce and finish sauce

Carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent with foil. Skim excess fat from the surface of the braising liquid. Place the pot over medium-high heat and simmer the liquid until it reduces and slightly thickens, about 8–12 minutes. Taste and adjust seasoning with salt and pepper as needed.

Mount with butter

Whisk in 2 tablespoons cold unsalted butter, one piece at a time, until the sauce is glossy. Stir in chopped parsley and optional lemon zest for brightness.

Serve

Return short ribs to the sauce to warm for 1–2 minutes, then serve with the sauce spooned over. Recommended accompaniments: mashed potatoes, creamy polenta, or steamed rice.