Bone-in Short Ribs Recipe

Season and Sear

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 1 tablespoon all-purpose flour, shaking off excess. Heat a large ovenproof Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons neutral oil. When oil is shimmering, sear the 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 and set aside.

Sweat Vegetables

Reduce heat to medium. Add the diced onion (1 cup), diced carrots (1 cup) and diced celery (1 cup) to the hot pot. Cook, stirring occasionally, until vegetables soften and start to brown at the edges, about 8–10 minutes. Add the minced garlic (4 cloves) and cook 30–60 seconds until fragrant.

Add Tomato Paste and Deglaze

Stir in 2 tablespoons tomato paste and cook 1–2 minutes to remove raw edge. Pour in 2 cups dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring wine to a simmer and reduce by about one-third, about 6–8 minutes.

Build the Braise

Return the seared short ribs and any accumulated juices to the pot, nestling them into the vegetables and liquid. Add 2 cups beef stock, 3 sprigs fresh thyme and 2 bay leaves. The liquid should come about halfway up the sides of the ribs; add up to 1/2 cup additional stock or water if needed. Bring to a gentle simmer on the stovetop.

Slow Roast

Cover the pot with a tight-fitting lid and transfer to the preheated 325°F (160°C) oven. Braise until the short ribs are very tender and falling from the bone, about 2.5 to 3 hours. Check once at 90 minutes to ensure liquid level is adequate, spooning some braising liquid over the ribs if the top is exposed.

Dice the Mirepoix

When ribs are done, carefully remove them to a cutting board. Strain the braising liquid into a bowl, reserving solids. Pick the meat off the bones (or remove bones and chop meat into large bite-sized pieces) and set aside. From the reserved solids, pick out the softened carrots, celery and onions and roughly dice or cut into uniform 1/4–1/2" pieces for serving. Reserve braising liquid (see finishing).

Cook Potatoes

While the ribs are in the oven (start about 45–60 minutes before ribs finish), place the 1 lb peeled and chunked russet potatoes in a pot, cover with cold water by 1" and add a pinch of salt. Bring to a boil, then simmer until potatoes are tender when pierced, 15–18 minutes. Drain well.

Mash and Season

Return drained potatoes to pot over low heat for 30 seconds to remove excess moisture. Add 3 tablespoons unsalted butter and 1 cup warmed whole milk. Mash with a potato masher (or ricer for silkier texture) until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Keep warm until plating.

Reduce Braising Liquid

Skim excess fat from the reserved braising liquid and transfer liquid to a saucepan. Bring to a simmer over medium heat and reduce until slightly thickened and saucy, about 8–12 minutes, until it coats the back of a spoon. Taste and adjust seasoning with salt and pepper if needed.

Finish Sauce

Off the heat, whisk in 1 tablespoon unsalted butter to add gloss and mouthfeel. Add 1 tablespoon chopped fresh parsley and optional 1/2 teaspoon lemon zest to brighten the sauce. Stir in the reserved diced carrots, celery and onions to rewarm them briefly in the sauce for 1–2 minutes.

Assemble the Dish

Spoon a generous portion of mashed potatoes onto each plate. Top with diced short rib meat and spoon the warmed vegetable-red wine sauce over and around the meat. Garnish with additional chopped parsley if desired and serve immediately.