Braised Short Ribs Recipe

Prepare and brown ribs

Preheat oven to 325°F (160°C). Pat short ribs dry, season evenly with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each rib with 1 tablespoon flour, shaking off excess. Heat a large Dutch oven over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, brown short ribs in batches, 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate.

Sauté aromatics

Reduce heat to medium and add chopped onion, carrot, celery and smashed garlic to the pot. Cook, stirring occasionally, until vegetables are softened and starting to caramelize, about 6–8 minutes. Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze and assemble

Pour in 2 cups dry red wine to deglaze, scraping browned bits from the bottom. Bring to a simmer and reduce by about one-third (3–5 minutes). Return short ribs to the pot, nestling them into the vegetables. Add 3 cups beef stock, 3 thyme sprigs and 2 bay leaves. The liquid should come about two-thirds up the ribs; add a bit more stock or water if needed.

Braise

Bring the liquid to a gentle simmer on the stovetop, then cover and transfer the Dutch oven to the preheated oven. Braise until meat is fork-tender and pulling away from the bone, about 2 1/2 to 3 hours. Check once at 2 hours to ensure liquid level remains sufficient.

Finish ribs

When done, transfer short ribs to a platter and tent with foil to rest. Strain the braising liquid through a fine-mesh strainer into a saucepan, pressing on solids to extract flavor. Reserve solids for another use or discard.

Skim excess fat from the top of the strained braising liquid and refrigerate fat if needed. Place 2 cups strained braising liquid in a saucepan and simmer over medium-high heat until reduced by about one-third and slightly thickened, 8–12 minutes. Taste and season with 1/4 tsp salt and 1/4 tsp pepper. Off the heat, whisk in 2 tablespoons cold cubed butter a little at a time to emulsify and give the sauce a glossy finish. Keep warm until serving.

Place peeled and cut potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water and bring to a boil, then simmer until potatoes are very tender and a fork passes through easily, about 15–18 minutes. Drain well and return to the pot.

In a small saucepan, heat 1 cup milk, 1 cup heavy cream and 3 tablespoons butter until butter melts and mixture is warm (do not boil). Mash potatoes with a potato masher or ricer until smooth. Add warm milk/cream mixture in batches, stirring until you reach a creamy consistency. Stir in 2 tablespoons cream cheese if using, and season with 1 teaspoon salt and 1 teaspoon black pepper to taste. Keep warm.

Taste and adjust seasoning; fold in minced chives just before plating.

Char the red bell peppers directly over a gas flame or under a hot broiler, turning occasionally, until skins are blackened and blistered on all sides, about 8–12 minutes. Transfer peppers to a bowl and cover tightly with plastic wrap or a lid to steam for 10 minutes—this loosens the skins.

Peel the peppers (discard skins), remove stems and seeds, and finely dice the flesh. In a small bowl combine diced roasted peppers, 1 minced shallot, 1 tablespoon red wine vinegar, 1 tablespoon olive oil, 1 teaspoon honey, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir in 1 tablespoon chopped parsley. Taste and adjust acidity or sweetness as needed. Refrigerate until ready to serve; bring to room temperature before plating.

Heat 1 cup vegetable oil in a heavy skillet (or a deep pot) to 325°F (use a thermometer) or medium heat. Pat sliced shallots dry with paper towels. Fry shallot slices in batches, stirring to prevent sticking, until golden brown and crisp, about 2–4 minutes depending on thickness.

Use a slotted spoon to transfer fried shallots to a paper towel–lined tray and immediately season with 1/2 teaspoon salt. Let cool; they will become crisper as they cool. Keep at room temperature and serve within a few hours for best texture.

Spoon a generous portion of creamed potatoes onto each plate. Place a braised short rib on top of the potatoes. Spoon warm red wine sauce around/over the rib. Add a spoonful of roasted pepper relish to the side or on top for brightness. Scatter crispy shallots over the rib and garnish with an extra thyme sprig or chopped parsley if desired. Serve immediately.