Depot Braised Short Rib Recipe

Season & Brown

Pat the 9-ounce short rib dry with paper towel. Season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust both sides with 2 tablespoons flour, shaking off excess. Heat a heavy ovenproof Dutch oven or braising pan over medium-high heat and add 2 tablespoons neutral oil. When shimmering, sear the short rib 3–4 minutes per side until deeply browned. Remove to a plate and set aside.

Build the Flavor Base

Reduce heat to medium. Add the chopped 1/2 cup onion, 1/2 cup carrot, and 1/4 cup celery to the pan and cook, stirring, until softened and beginning to brown, about 6 minutes. Add 2 smashed garlic cloves and 1 tablespoon tomato paste; cook 1–2 minutes until the paste darkens slightly. Pour in 1/2 cup dry red wine, scraping brown bits from the pan; simmer until the wine is reduced by about half, about 3–4 minutes.

Deglaze & Braise

Return the short rib to the pan. Add 2 cups veal demi-glace and 1 cup low-sodium beef or veal stock, enough that the liquid comes about halfway up the short rib. Add 2 sprigs fresh thyme and 1 bay leaf. Bring to a gentle simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven. Braise until fork-tender, about 2 to 2 1/2 hours. Check at 90 minutes to ensure liquid level—add up to 1/2 cup hot water or stock if it is getting low.

Finish the Braising Liquid

When ribs are tender, remove short rib to a warm plate and tent with foil. Strain the braising liquid into a saucepan, pressing solids to extract flavor; discard solids. Simmer the liquid until reduced to a saucy consistency (about 8–12 minutes). Whisk in 1 tablespoon unsalted butter and adjust seasoning with salt and pepper to taste. Keep warm.

While the short ribs braise (or during the last 30 minutes of braising), place 16 ounces peeled and cubed Yukon Gold potatoes and 2 garlic cloves in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil, then simmer until potatoes are fork-tender, about 12–15 minutes. Drain well and return to the pot to dry over low heat for 1–2 minutes.

Mash potatoes and garlic using a potato ricer or masher. Add 3 tablespoons unsalted butter, 1/2 cup warmed whole milk and 2 tablespoons heavy cream (optional). Stir until smooth and creamy. Season with 3/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Keep warm until plating. Garnish with 1 tablespoon chopped chives if desired.

Trim and julienne 4 ounces of carrots into 2-inch matchsticks. In a medium skillet over medium-high heat, melt 1 tablespoon unsalted butter with 1 teaspoon olive oil. Add the carrots and 1/2 teaspoon granulated sugar; sauté, tossing frequently, until carrots are tender-crisp and beginning to caramelize, about 4–6 minutes. Season with 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. For extra crispness, spread the cooked carrots on a sheet pan and place under a high broiler for 1–2 minutes, watching closely to avoid burning. Remove and keep warm.

Place about 3/4 cup (adjust to preferred portion) of buttery garlic mashed potatoes in center of a warm plate and create a shallow well. Place the warm 9-ounce braised short rib atop the potatoes. Spoon 3–4 tablespoons of the reduced veal demi-glace sauce around and over the short rib. Top the short rib with a generous mound of the crispy carrots. Finish the sauce with 1 tablespoon unsalted butter whisked in (if not already added) and sprinkle 1 teaspoon chopped fresh parsley over the carrots. Serve immediately.