Beef Tomahawk Shortribs Recipe

Bring to room temperature

Remove short ribs from the refrigerator 45–60 minutes before cooking so they come to room temperature for even cooking.

Season

Pat ribs dry with paper towels. Rub evenly with 2 tablespoons olive oil, then season generously on all sides with kosher salt (about 3 tbs total), 2 tsp black pepper, and 1 tsp garlic powder. Tuck thyme sprigs against the meat between bones.

Preheat grill

Prepare a two-zone fire on a gas or charcoal grill: one side high heat (~450–500°F / 230–260°C) for searing and the other side low heat (~275–300°F / 135–150°C) for indirect cooking. Alternatively, preheat oven to 300°F (150°C) and use a heavy skillet for searing.

Sear

Brush grates with oil. Sear short ribs directly over high heat, 2–3 minutes per side, until a deep brown crust forms. Use tongs to hold bones and sear any exposed surfaces. If using skillet, heat until smoking, sear ribs 2–3 minutes per side.

Indirect cook

Move ribs to the low-heat side of the grill (or transfer to a rack in a roasting pan if oven). Insert an instant-read thermometer into the thickest part. Cook indirectly until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135–140°F (57–60°C) for medium; this will typically take 30–50 minutes depending on thickness. Close the lid to maintain temperature.

Rest and finish

Remove ribs when target temperature reached. Add 2 tablespoons butter on top of each rib and tent loosely with foil. Let rest 10–15 minutes. During resting the internal temperature will rise a few degrees and juices will redistribute. Slice between bones or serve whole on the bone.

Marinate

In a large bowl whisk together 3 tbs olive oil, 1 tbs soy sauce, 2 minced garlic cloves, 1 tbs lemon juice, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Add torn oyster mushrooms and toss to coat. Let sit 10–15 minutes to absorb flavors.

Grill mushrooms

When ribs are on the low-heat side, place mushrooms on a grill basket or perforated grill pan over medium-high heat. Grill 3–5 minutes per side until edges are crisp and mushrooms have good char. Alternatively, cook in a hot skillet 5–7 minutes, stirring occasionally.

Finish and garnish

Remove mushrooms from heat, drizzle any remaining marinade or a splash of lemon if desired. Toss with 2 tbs chopped parsley and adjust seasoning to taste. Keep warm until plating.

Cook potatoes and celery

Place 1.5 kg cubed Yukon Gold potatoes and 3 chopped celery stalks in a large pot. Cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 15–20 minutes.

Heat dairy

While potatoes cook, combine 240 ml whole milk, 60 ml heavy cream (if using) and 60 g butter in a small saucepan over low heat until butter melts and mixture is warm. Keep warm—do not boil.

Drain and mash

Drain potatoes and celery thoroughly and return to the hot pot. Let steam-dry for 1–2 minutes to remove excess moisture. Using a potato ricer or masher, mash until mostly smooth with small desirable texture.

Finish mashed potatoes

Gradually add warmed milk/cream/butter mixture while stirring until desired consistency is reached. Season with 1.5 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust. Stir in half the chopped chives, reserving remainder for garnish.

Sear shallot

After searing the ribs, if using the skillet, leave fond (browned bits) in pan. Add 1 minced shallot and sauté over medium heat 1–2 minutes until translucent.

Deglaze

Pour in 120 ml red wine to deglaze, scraping up browned bits. Reduce by about half over medium heat, 2–4 minutes.

Add stock and reduce

Add 300 ml beef stock and 1 tbs fresh thyme. Simmer until sauce thickens and is reduced by roughly one-third, about 6–8 minutes. Season with 1/4 tsp salt and 1/4 tsp pepper.

Finish with butter

Off the heat, swirl in 30 g cold cubed butter a few pieces at a time to emulsify the sauce and give it shine. Strain if you prefer a smooth sauce. Spoon sauce over sliced short ribs at service.

Place a generous scoop of celery mashed potatoes on each plate. Fan sliced tomahawk short rib or place whole on top or beside potatoes. Arrange grilled oyster mushrooms alongside. Spoon pan sauce over the meat and potatoes as desired. Garnish mashed potatoes with remaining chives and mushrooms with extra parsley. Serve immediately.