Short Ribs Recipe

Prepare and season

Pat the short ribs dry with paper towels. Season all sides evenly with the kosher salt and black pepper. If using flour for a light crust, lightly dust each rib with the 2 tbs of flour and shake off excess.

Preheat the oven to 325°F (160°C).

Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add the 2 tbs of vegetable oil and let it shimmer.

Working in batches if necessary, sear the 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. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Stir in the 2 tbs tomato paste and cook, stirring, for 1–2 minutes until it darkens slightly.

Pour in the 1 cup red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half, 3–5 minutes.

Return the short ribs and any accumulated juices to the pot. Add the 4 cups beef stock, 1 tbs Worcestershire sauce, bay leaves, and thyme sprigs. The liquid should come about two-thirds up the ribs; add a little extra stock or water if needed.

Bring to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven.

Braise in the oven until the meat is very tender and pulls away from the bone, about 2.5–3 hours. Check once at 1.5 hours to ensure liquid level is adequate; add hot water or stock if it is getting low.

Carefully remove the pot from the oven. Transfer the short ribs to a serving dish and tent with foil to keep warm.

Skim any excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium heat and reduce the liquid until slightly thickened, about 6–8 minutes.

Stir in 1 tbs butter and adjust seasoning with salt and pepper to taste. Remove and discard bay leaves and thyme stems (leave any loose thyme leaves).

Spoon the reduced sauce over the short ribs, sprinkle with chopped parsley and optional lemon zest, and serve warm.