Beef Short Rib Recipe

Prepare and season

Pat short ribs very dry with paper towels. Season all sides evenly with kosher salt (approx. 2 tsp) and freshly ground black pepper.

Sear

Heat a heavy Dutch oven or large ovenproof braising pot over medium-high heat. Add 2 tbs neutral oil and heat until shimmering. Working in batches if needed, sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer seared ribs to a plate and set aside.

Reduce heat to medium. If the pot is dry, add a splash more oil (about 1 tbs). Add the chopped onion, carrot, and celery (1 cup each) and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Add the fresh thyme sprigs (4) and bay leaves (2). Stir to combine.

Add 2 tbs tomato paste to the vegetables and cook, stirring constantly, for 1–2 minutes to caramelize the paste and remove raw acidity.

Deglaze the pot with 1 cup dry red wine, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 3–5 minutes.

Return the seared short ribs to the pot, nestling them among the vegetables. Add 3 cups beef stock and 1 tbs Worcestershire sauce. The liquid should come about halfway up the sides of the ribs; add a little more stock or water if needed.

Bring the liquid to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is very tender and pulls away from the bone, about 2.5 to 3 hours.

Carefully remove the pot from the oven. Transfer the short ribs to a warm plate and tent with foil. Strain the braising liquid through a sieve into a saucepan, pressing on the solids to extract flavor. Discard solids (or reserve some braised vegetables to serve).

Skim excess fat from the surface of the strained liquid, then simmer it over medium heat until it reduces and slightly thickens to a sauce consistency, about 6–10 minutes. Stir in 1 tbs unsalted butter to gloss the sauce and adjust seasoning with salt and pepper to taste.

Return short ribs to the sauce to warm briefly. Sprinkle chopped fresh parsley (2 tbs) and optional lemon zest (1 tsp) over the ribs before serving.

Serve the short ribs over mashed potatoes, polenta, or buttered noodles, spooning generous amounts of the sauce over the meat.