Grass Fed Short Ribs Recipe

Prep ribs

Pat short ribs dry with paper towels. Season all over with 2 tablespoons kosher salt and 2 teaspoons black pepper. Lightly dust with 1 tablespoon flour if you want a slightly thicker braising liquid.

Sear

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 3 tablespoons olive oil. When shimmering, sear short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate.

Vegetables & aromatics

Reduce heat to medium. Add the roughly chopped onion, carrots (cut into large chunks), and celery to the pot. Cook until they begin to brown, 6–8 minutes. Add smashed garlic and 2 tablespoons tomato paste; cook, stirring, 1–2 minutes to caramelize the paste.

Deglaze & build liquid

Pour in 1 cup dry red wine to deglaze, scraping up browned bits with a wooden spoon. Let wine reduce by about half (2–3 minutes). Add 4 cups beef stock, 2 bay leaves, 3 thyme sprigs and 1 tablespoon apple cider vinegar. Bring to a gentle simmer.

Braise

Return short ribs and any accumulated juices to the pot so they are partially submerged in the liquid. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven. Braise until meat is very tender and nearly falling off the bone, 2.5–3 hours.

Reduce sauce

Carefully remove ribs to a tray and tent with foil to keep warm. Strain braising liquid into a saucepan, pressing down on solids to extract flavor; discard solids. Skim excess fat from the surface, then simmer liquid until reduced by about one-third and slightly thickened, 10–15 minutes. Stir in 1 tablespoon butter if desired for shine and richness. Adjust seasoning with salt and pepper.

Optional finish (grill/char)

For a charred finish, brush ribs lightly with prepared BBQ sauce and place under a hot broiler or on a hot grill 2–3 minutes per side just to caramelize the sauce. Watch closely to avoid burning.

While ribs braise, make chimichurri. Finely chop parsley, cilantro and oregano leaves (or pulse in a food processor for a coarse paste). Add 3 garlic cloves, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice (if using), 1/2 cup olive oil, 1/4 teaspoon red pepper flakes, 3/4 teaspoon kosher salt and 1/2 teaspoon black pepper. Stir to combine and taste; adjust salt, acid or oil. Let sit at room temperature for at least 30 minutes to marry flavors. Keeps refrigerated up to 3 days.

Make the BBQ sauce while ribs are finishing. Warm 1 teaspoon neutral oil in a small saucepan over medium heat. Add 1/2 finely chopped onion and 1 minced garlic clove; sauté until softened, 3–4 minutes. Stir in 1 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons apple cider vinegar, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon ground mustard, 1/2 teaspoon hot sauce (if using) and 1/4 cup water. Simmer gently, stirring occasionally, until slightly thickened, 8–10 minutes. Season with 1/2 teaspoon kosher salt. Remove from heat and let cool slightly; sauce will thicken as it cools.

Prepare quick pickles while ribs braise. Thinly slice 2 cucumbers and pack into a jar or bowl. In a small saucepan, combine 1/2 cup vinegar, 1/2 cup water, 1 tablespoon sugar, 1/2 teaspoon kosher salt, 1/2 teaspoon mustard seeds, 1/4 teaspoon red pepper flakes and 1 sprig dill. Bring to a simmer to dissolve sugar and salt, then pour hot brine over cucumbers. Let cool to room temperature, then refrigerate for at least 30 minutes (best after 2 hours). Keeps refrigerated up to 2 weeks.

To serve, place a short rib on each plate. Spoon reduced braising sauce around the rib. Top ribs with a generous spoonful of chimichurri and a drizzle of BBQ sauce (if you used the grilling step, brush additional sauce to finish). Serve pickles on the side for acidity and crunch. Sprinkle with chopped parsley and a pinch of coarse sea salt just before serving.