Braised Beef Short Rib Recipe

Preheat and prepare

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season generously with kosher salt and freshly ground black pepper on all sides. Lightly dust each rib with the tablespoon of flour, shaking off excess.

Sear the ribs

Heat a heavy Dutch oven or ovenproof pot over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When hot and shimmering, add the short ribs in a single layer (work in batches if necessary) and sear until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pot and a pinch of salt. Sauté until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and tomato paste; cook, stirring, 1–2 minutes until the tomato paste darkens slightly.

Deglaze and assemble

Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a gentle boil and reduce by about one-third (3–5 minutes). Stir in 2 cups beef stock and 1 tablespoon Worcestershire sauce. Add dried thyme and bay leaves. Return the seared short ribs and any accumulated juices to the pot, submerging them partially in the liquid.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling from the bone, about 2½ to 3 hours. Check once at 1½ hours to ensure liquid level and adjust if necessary.

Finish

Remove the pot from the oven. Transfer short ribs to a tray and tent with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a measuring cup or bowl (reserve solids for flavoring the glaze or discard). Skim fat from the top of the strained liquid and set aside 2 cups for the red wine glaze.

Place the peeled and cubed potatoes in a 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 potatoes are tender when pierced with a fork, about 12–15 minutes.

Drain potatoes well and return to the hot pot for 1 minute to evaporate excess moisture. Mash with a potato masher or ricer until mostly smooth.

Warm the 3 tablespoons butter, 3 tablespoons milk, and 1 tablespoon heavy cream in a small saucepan or microwave until hot but not boiling. Add softened cream cheese. Stir into the mashed potatoes until creamy and smooth. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in minced chives if using. Keep warm until serving.

Char the peppers: place whole bell peppers directly over a gas flame or under a hot broiler, turning occasionally, until skins are blackened and blistered all over, about 8–12 minutes. Transfer peppers to a bowl and cover with plastic wrap or place in a sealed container to steam for 10 minutes.

Peel and seed the cooled peppers, then finely chop the flesh. In a small bowl, combine chopped roasted peppers with 1 tablespoon extra-virgin olive oil, 1 tablespoon finely minced shallot, 1 teaspoon red wine vinegar, 1/2 teaspoon honey, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon chopped basil or parsley. Taste and adjust seasoning. Refrigerate if making ahead.

Pat the thinly sliced shallots dry with paper towels. Toss shallot slices with 1/4 cup all-purpose flour and 1/4 teaspoon salt until lightly coated.

Heat neutral oil in a small heavy-bottomed saucepan to 350°F (175°C). Fry the shallots in batches until golden brown and crisp, about 1–2 minutes per batch. Use a slotted spoon to transfer to a paper towel-lined plate and season immediately with a pinch of salt. Allow to cool and crisp further.

Place the reserved 2 cups strained braising liquid in a small saucepan over medium-high heat. Add an optional 1/4 cup red wine if you want a stronger wine flavor. Bring to a simmer and reduce until slightly syrupy, about 8–12 minutes, stirring occasionally.

Whisk in 1 teaspoon brown sugar or honey to balance acidity. If you desire a thicker glaze, whisk in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbs water) and simmer 1–2 minutes until glossy and thickened. Finish by whisking in 1 tablespoon cold butter, one piece at a time, to enrich and give shine. Taste and adjust salt (about 1/4 tsp) and pepper if needed. Keep warm.

Spoon a generous portion of creamed potatoes onto each plate. Place one braised short rib on top or beside the potatoes. Spoon red wine glaze over the short rib and a little onto the potatoes. Add a spoonful of roasted pepper relish alongside the beef for bright contrast. Sprinkle crispy shallots over the rib and potatoes for texture and finish with a small sprinkle of chopped fresh parsley. Serve immediately.