Braised Beef Short Rib Recipe

Prepare and season ribs

Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Dredge

Lightly dredge each rib in the all-purpose flour, shaking off excess. Set aside on a tray.

Sear

Heat a large Dutch oven or heavy-bottomed ovenproof pot over medium-high heat. Add 2 tbs neutral oil. When shimmering, add ribs in a single layer (work in batches if necessary) and brown well on all sides, about 3–4 minutes per side. Transfer seared ribs to a plate and reserve.

Sauté aromatics

Reduce heat to medium. Add 1 tbs olive oil and 1 tbs unsalted butter to the same pot. Add diced onion, carrots, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes.

Add garlic and tomato paste

Add minced garlic and tomato paste. Cook, stirring constantly, for 1–2 minutes until the tomato paste darkens slightly and the garlic is fragrant, which removes raw flavor.

Deglaze

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

Add stock and aromatics

Return the seared short ribs and any accumulated juices to the pot. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 2 bay leaves, thyme sprigs, and rosemary. The liquid should come about two-thirds of the way up the ribs; add a little more stock or water if necessary.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to a preheated oven at 325°F (160°C). Braise until the meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once halfway and spoon some braising liquid over the ribs.

Rest and remove ribs

Carefully remove the pot from the oven. Transfer short ribs to a platter and tent loosely with foil to keep warm while you finish the sauce.

Strain and reduce sauce

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids and herbs. Skim excess fat from the surface or refrigerate briefly and remove congealed fat. Bring the strained liquid to a simmer and reduce until slightly thickened and saucy, about 8–12 minutes. Taste and adjust seasoning with salt, pepper, and the optional 1 tsp brown sugar or honey if sauce is too acidic.

Mount sauce and serve

Off the heat, whisk in 1 tbs cold unsalted butter into the reduced sauce to give it shine and body. Return short ribs to the sauce to warm for a minute. Plate the short ribs, spoon sauce over them, and sprinkle with chopped fresh parsley. Serve immediately.