Sep 07 2026
Restaurants›Soma Grille›Short Ribs Recipe

Short Ribs Recipe

Inspired by Soma Grille
Time3h 40m
Serves4

Slow roasted short ribs with house demi (GF)

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Ingredients

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Short Ribs

Braising Aromatics & Liquid

House Demi-Glace (finish & thickener)

Garnish (optional)

Method

Short Ribs

  1. 1

    Preheat and season

    Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all sides with kosher salt and freshly ground black pepper. Lightly dust with flour if using—this helps develop color and will slightly thicken the braising liquid.

  2. 2

    Sear the ribs

    Heat a large heavy-bottomed Dutch oven or ovenproof braising pan over medium-high heat. Add 2 tbs neutral oil and 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.

Braising Aromatics & Liquid

  1. 3

    Cook aromatics

    Reduce heat to medium. Add chopped onion, carrot and celery to the hot pan (add a little more oil if the pan is dry). Cook, stirring, until vegetables soften and begin to brown, about 6–8 minutes. Add smashed garlic and cook 30–45 seconds until fragrant.

  2. 4

    Build flavor

    Stir in tomato paste and cook 1–2 minutes, scraping browned bits from the bottom of the pan. Pour in dry red wine to deglaze, scraping to lift fond; simmer 3–4 minutes to reduce slightly.

  3. 5

    Add stock and aromatics

    Return short ribs and any accumulated juices to the pan, nestling them into the vegetables. Add beef stock until ribs are about two-thirds submerged (about 3 cups). Add thyme sprigs and bay leaves. Bring liquid to a gentle simmer on the stovetop.

  4. 6

    Braise

    Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until very tender and falling-off-the-bone, about 2.5 to 3 hours. Check once halfway through to ensure liquid hasn’t evaporated excessively; add up to 1/2 cup more stock or water if needed.

  5. 7

    Cool slightly and remove ribs

    When ribs are tender, carefully remove the pot from the oven. Transfer short ribs to a warm plate and tent loosely with foil to keep warm. Strain braising liquid through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor; discard solids. Return strained liquid to a clean saucepan and skim off excess fat (or refrigerate briefly and remove solidified fat).

House Demi-Glace (finish & thickener)

  1. 8

    Reduce

    Bring the strained braising liquid to a simmer over medium heat. Reduce by about one-third until slightly syrupy and concentrated, about 10–15 minutes. Taste for seasoning while it reduces.

  2. 9

    Finish the sauce

    Lower heat to low. Stir in 2 tbs unsalted butter and red wine vinegar, followed by Worcestershire sauce. If you prefer a thicker sauce quickly, whisk in the optional 1 tsp cornstarch slurry (1 tsp cornstarch mixed with 1 tbs cold water) and simmer 1–2 minutes until glossy. Adjust salt and pepper to taste (approximately 1 tsp salt and 1/2 tsp black pepper). To enrich and slightly thicken, swirl in the cold cubed butter one piece at a time off the heat to emulsify.

  3. 10

    Coat ribs and serve

    Return short ribs to the saucepan briefly, spooning sauce over them to warm and coat, or place ribs on a platter and spoon the house demi over each portion. Garnish with chopped parsley if desired and serve immediately.

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