Individual Rib Recipe

Trim and Dry

Pat the short rib dry with paper towels. Trim any excessive fat, leaving a thin layer for flavor. Season evenly on all sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Apply Oil

Rub 1 tablespoon neutral oil over the rib to help the dry rub adhere and to promote browning.

In a small bowl combine 1 tbsp brown sugar, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried thyme and 1/4 tsp ground cumin. Rub the mixture all over the oiled rib, pressing gently so it coats the surface.

Preheat oven to 325°F (160°C). Heat a heavy ovenproof skillet or Dutch oven over medium-high heat until shimmering. Add a small amount of oil if needed. Place the rib bone-side down and sear 2–3 minutes per side until a deep brown crust forms (including edges). Use tongs to rotate and brown all exposed surfaces. Remove rib and set aside.

Reduce heat to medium. Add the chopped onion, carrot, and celery to the pan and cook 3–4 minutes until starting to soften and take on color. Add the smashed garlic and cook 30 seconds more, stirring to release aroma.

Stir in 1 tablespoon tomato paste and cook 1 minute to remove raw flavor. Pour in 1/2 cup dry red wine to deglaze the pan, scraping up brown bits from the bottom. Let the wine reduce by about half (2–3 minutes). Add 1 cup beef stock, 1 teaspoon Worcestershire sauce, 1 rosemary sprig, and 1 bay leaf. Return the seared rib to the pan, bone down so the meat is partially submerged but not fully covered.

Bring the liquid to a gentle simmer on the stovetop. Cover the pan with a lid (or tightly with foil) and transfer to the preheated oven.

Braise in the oven at 325°F (160°C) for 2 to 2 1/2 hours, or until the meat is fork-tender and pulls away from the bone easily. Check at 90 minutes; if liquid is reducing too quickly, add up to 1/2 cup more stock and baste the meat once.

Carefully remove the pan from the oven. Transfer the rib to a cutting board and tent with foil to rest for 5–10 minutes.

While the rib rests, place the braising liquid and vegetables over medium heat on the stovetop. Bring to a simmer and reduce until slightly thickened, about 5–8 minutes. Optionally, strain the sauce into a small saucepan and whisk in 1 tablespoon unsalted butter to enrich and gloss the sauce. Season to taste with salt and pepper.

Slice or serve the rib whole. Spoon the reduced sauce over the meat and sprinkle with 1 tablespoon chopped fresh parsley before serving.