Short Rib Recipe

Season & Brown

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with kosher salt and black pepper. Lightly dredge in flour if using, shaking off excess. Heat a large Dutch oven over medium-high heat and add vegetable oil. When shimmering, brown short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate and set aside.

Build Aromatics

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and cook, stirring occasionally, until softened and starting to color, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until the paste darkens slightly.

Deglaze & Simmer

Pour in the Barolo (or substitute wine) to deglaze, scraping up browned bits from the bottom. Let the wine reduce by about half, 6–8 minutes. Return the short ribs and any accumulated juices to the pot. Add beef stock to nearly cover the ribs (about 3 cups total). Add thyme sprigs, bay leaves, and Worcestershire sauce.

Braise

Bring to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until very tender and falling off the bone, about 2.5–3 hours. During braising, check once at halfway to skim excess fat if needed. When done, transfer short ribs to a baking sheet and tent with foil to rest.

Reserve Braising Liquid

Carefully strain the braising liquid through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor. Let the liquid sit briefly, then skim excess fat from the surface. Reserve 2 cups of the strained liquid for the demi-glaze (see next section); any extra can be frozen for another use.

Reduce & Finish

Pour the reserved 2 cups of strained braising liquid into a medium saucepan and bring to a simmer over medium-high heat. Reduce until slightly thickened and syrupy, about 10–15 minutes, stirring occasionally. If a faster finish is needed, whisk in a 1 tsp cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1–2 minutes, then remove from heat. Whisk in cold cubed butter, a few cubes at a time, to create a glossy, emulsified demi-glace. Taste and adjust seasoning with salt and pepper. Keep warm until plating.

Cook Yucca

Place peeled yucca pieces and whole garlic cloves in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until yucca is very tender and a fork slides easily through, about 20–25 minutes. Drain well.

Remove Fibrous Core & Mash

While still warm, remove and discard the fibrous woody core from each yucca piece. Transfer yucca and garlic to a large bowl or back to the pot. Add butter and warm milk or half-and-half. Mash with a potato masher or use a hand mixer on low until smooth and creamy. Season with salt and pepper to taste. Stir in chopped parsley if using and keep warm.

Season & Grill

Preheat a grill or grill pan over medium-high heat. Toss asparagus with olive oil, kosher salt, and black pepper. Grill in a single layer, turning occasionally, until charred in spots and tender-crisp, 4–6 minutes depending on thickness. Finish with a squeeze of lemon just before serving and keep warm.

Prepare Onions

Separate the thinly sliced onion into individual rings. In a shallow bowl, combine rice flour, cornstarch, and salt. Toss the onion rings in the dry mixture until evenly coated, shaking off excess.

Fry Until Crispy

Heat neutral oil in a heavy skillet or deep fryer to 350°F (175°C). Fry onion rings in batches, careful not to overcrowd, until golden brown and crisp, about 2–3 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm and crisp; briefly re-fry at service if necessary.

Place a generous scoop of garlic mashed yucca slightly off-center on each warm plate. Set one short rib on top or beside the yucca. Spoon the warm Barolo demi-glaze around and lightly over the short rib (do not drown). Arrange 4–6 grilled asparagus spears alongside. Top the short rib with a small nest of crispy onions. Garnish with chopped parsley and microgreens if using. Serve immediately.