Braised Short-rib Recipe

Preheat & prep

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper, then lightly dust with all-purpose flour, shaking off excess.

Brown ribs

Heat a large ovenproof Dutch oven over medium-high heat and add vegetable oil. When shimmering, add short ribs in a single layer (work in batches if necessary). Brown on all sides, about 3–4 minutes per side, until a deep mahogany color develops. Transfer browned ribs to a plate.

Sweat aromatics

Reduce heat to medium, add chopped onion, carrots (reserve 3 pieces for the carrot finish section), and celery to the pot. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add tomato paste and cook, stirring, 1–2 minutes to remove raw flavor. Add smashed garlic and cook 30 seconds until fragrant.

Deglaze

Pour in the red wine to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Simmer until wine is reduced by about half, about 4–5 minutes.

Assemble for braise

Return short ribs to the pot, nestling them into the vegetables. Pour in beef stock so it comes about two-thirds up the sides of the ribs (about 3 cups). Add fresh thyme sprigs and bay leaves. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Cook until ribs are very tender and falling from the bone, 2.5–3 hours. Check once after 1.5–2 hours; if liquid has reduced too far, add up to 1/2 cup hot stock or water. Remove from oven when done.

Strain & reduce sauce

Use tongs to remove short ribs to a platter and keep warm. Strain the braising liquid and vegetables through a fine-mesh strainer into a saucepan, pressing on solids to extract as much liquid and flavor as possible. Discard solids (or reserve a small portion of braised carrots for the carrot finish). Skim fat from the sauce or refrigerate briefly and remove solidified fat. Bring strained sauce to a simmer and reduce until slightly thickened, about 8–12 minutes. Taste and adjust seasoning with salt and pepper.

Finish ribs

Return short ribs to the reduced sauce for a few minutes to rewarm and coat with sauce, or spoon sauce over them on the platter just before serving.

While the ribs braise (can be started in the last 45–60 minutes of braising), toss peeled small onions with olive oil, salt, black pepper and thyme leaves on a rimmed baking sheet. Roast in the oven at 325°F (same oven as ribs) or increase oven to 375°F for the onions only and roast for 30–40 minutes (if using higher temp, roast during last 30–40 minutes of braising). Turn once halfway through so onions caramelize evenly. Onions are done when golden and tender. Keep warm until serving.

Take the reserved braised carrots (the 3 pieces set aside earlier). In a small skillet over medium heat, melt butter. Add the carrots and cook, turning, until lightly glazed, 2–3 minutes. Stir in honey or brown sugar and cook 1 more minute to form a glossy glaze. Finish with a squeeze of fresh lemon juice and a pinch of salt. Keep warm.

Place a short rib on each plate or family platter, spoon warm reduced sauce over and around the ribs. Arrange roasted onions and glazed carrots alongside. Scatter pea shoots and chopped parsley over the top for brightness. Serve immediately, passing extra sauce at the table.