Wild Prime Beef Short Ribs Recipe

Season & Sear

Pat short ribs dry with paper towels. Rub all sides with 2 tsp kosher salt and 1 tsp black pepper. Heat a large ovenproof Dutch oven over medium-high heat and add 2 tbs vegetable oil. When oil is shimmering, sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate.

Sauté Mirepoix

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

Deglaze & Braise

Pour in 1 cup dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, about 3–4 minutes. Return short ribs to the pot. Add 4 cups beef stock, 3 thyme sprigs, and 2 bay leaves; the liquid should come about two-thirds of the way up the ribs — add a bit more stock or water if needed. Bring to a gentle simmer on the stovetop, then cover and transfer to a 325°F (160°C) oven. Braise until very tender, about 2.5–3 hours. The meat should pull easily with a fork.

Rest & Strain

Remove Dutch oven from oven. Transfer short ribs to a tray and tent loosely with foil to rest. Strain braising liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Discard solids. Skim excess fat from the top of the braising liquid and keep warm. Taste and adjust seasoning with salt and pepper if necessary.

Place peeled and cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–20 minutes. Drain thoroughly and return potatoes to the hot pot for 1 minute to dry.

While potatoes cook, gently warm 1 cup whole milk and 4 tbs unsalted butter together until butter melts (do not boil). Mash potatoes using a ricer or potato masher until smooth. Stir in warm milk-butter mixture and 2 tbs cream cheese until incorporated. Season with 1 tsp salt and 1/2 tsp black pepper. Keep warm and cover until ready to plate.

In a medium bowl, soften 4 oz cream cheese by whisking until smooth. Whisk in 1/4 cup sour cream and 2 tbs heavy cream until silky. Whisk in 2 tbs finely grated Parmesan, 1/2 tsp lemon zest, 1/2 tsp honey, 1/4 tsp salt, and 1/4 tsp black pepper. If the mixture is too thick to drizzle, warm gently over low heat in a small saucepan, whisking, or thin with an additional teaspoon or two of heavy cream until it reaches a loose, pourable consistency. Keep the sauce warm.

Rewarm short ribs gently in the strained braising liquid over low heat for 5–7 minutes to bring temperature up and glaze the meat lightly. Remove ribs and spoon a little braising jus over them.

Divide mashed potatoes among 4 warm plates (about 1/2 cup to 3/4 cup each depending on portion). Place one short rib on top of each potato portion.

Drizzle the warm cheesecake sauce over the short ribs and a little onto the potatoes — use about 1.5–2 tbs sauce per plate so it complements but does not overpower. Spoon some of the strained braising jus around the plate for additional gloss and flavor.

Garnish each plate with a sprinkle of chopped parsley and sliced chives. Serve immediately.