Short Rib Recipe

Preheat and season

Preheat oven to 325°F (160°C). Pat short ribs dry. Season all sides with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 2 tbs flour, shaking off excess.

Brown the ribs

Heat 2 tbs vegetable oil in a heavy, ovenproof Dutch oven over medium-high heat until shimmering. Sear short ribs 3–4 minutes per side until deeply browned. Work in batches if necessary. Remove ribs and set aside.

Build the braising base

Lower heat to medium. Add chopped yellow onion, carrots (roughly chopped), and celery to the pot and cook 6–8 minutes until softened and beginning to color. Add 4 minced garlic cloves and 2 tbs tomato paste; cook 1–2 minutes, stirring, until paste darkens.

Deglaze and braise

Pour 1 cup red wine into the pot to deglaze, scraping up browned bits. Simmer 3 minutes to reduce slightly. Return short ribs to the pot. Add 4 cups beef stock, 4 sprigs thyme, and 2 bay leaves; liquid should come about halfway up sides of ribs. Bring to a gentle simmer, cover, then transfer to preheated oven.

Oven braise

Braise in oven for 2.5–3 hours until meat is fall-off-the-bone tender. Check once halfway; if liquid is too low, add up to 1 cup additional beef stock. When done, remove ribs and strain braising liquid through a fine-mesh sieve into a saucepan; reserve solids for another use or discard.

Reduce and finish sauce

Place 2 cups strained pan juices and any fat skimmed out into a saucepan over medium-high heat. Reduce by about half until slightly syrupy (8–12 minutes). If reduction is very concentrated, add up to 1 cup beef stock to reach desired volume and flavor. Taste and adjust seasoning.

Mount with butter

Off heat, whisk in 2 tbs cold cubed unsalted butter one piece at a time to give the sauce a glossy finish. If sauce needs slight thickening, stir in a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbs cold water) and simmer 1 minute. Keep warm until plating.

Cook potatoes

Place 2 lbs peeled and cubed russet potatoes into a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil, then simmer 15–18 minutes until potatoes are fork-tender.

Warm dairy

While potatoes cook, warm 1 cup whole milk and 1 cup heavy cream with 4 tbs unsalted butter in a small saucepan until butter melts and liquid is hot but not boiling.

Whip potatoes

Drain potatoes well and return to pot over low heat for 1 minute to evaporate excess moisture. Using a sturdy hand mixer or potato ricer, whip potatoes while gradually adding warm butter-cream mixture until smooth and silky. Season with 1 tsp salt and 1 tsp white pepper. Keep warm.

Prep and roast

Preheat oven to 425°F (220°C). Toss baby carrots, halved brussels sprouts and red pepper strips with 2 tbs olive oil, 1 tsp salt, 1 tsp black pepper and 1 tsp chopped fresh rosemary on a sheet pan. Spread in a single layer and roast 18–22 minutes until caramelized and tender, turning once halfway through. Keep warm.

Prepare onions

Separate the thinly sliced large yellow onion into individual rings and strands. In a wide bowl combine 1 cup flour, 1 tsp smoked paprika, 0.25 tsp cayenne and 1 tsp salt; toss onion strands to coat evenly.

Fry onions

Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C). Fry onions in small batches for 1–2 minutes until crisp and golden. Use a slotted spoon to transfer to a paper towel-lined tray and season immediately with a pinch of salt. Keep crisp at room temperature.

Place a generous scoop of whipped mashed potatoes in the center of each plate. Spoon roasted vegetables to one side.

Nestle a short rib atop or beside the potatoes. Spoon 2–3 tbs warm house demi-glace over the short rib and a little onto the potatoes for flavor.

Scatter a small handful of tobacco onions over the short rib for crunch and smoke. Garnish with chopped fresh parsley and optional microgreens. Serve immediately.