Jul 09 2026
Restaurants›The Monica›Short Rib Rústico Gf Recipe

Short Rib Rústico Gf Recipe

Inspired by The Monica
Time4h
Serves4

braised short rib* & rosemary ancho au'jus

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Ingredients

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Short Ribs

Braising liquid & aromatics

Finishing & Garnish

Method

Short Ribs

  1. 1

    Preheat & prepare

    Preheat oven to 325°F (163°C). Pat the short ribs very dry with paper towels. Season all sides evenly with the kosher salt (1.5 tsp) and 1 tsp freshly ground black pepper.

  2. 2

    Sear ribs

    Heat a heavy, ovenproof Dutch oven or braiser over medium-high heat. Add 2 tbs olive oil and heat until shimmering. Working in batches if necessary, sear the short ribs on all sides (about 3–4 minutes per side) until deeply browned. Transfer seared ribs to a plate and set aside. Leave any browned fond in the pot.

Braising liquid & aromatics

  1. 3

    Cook aromatics

    Reduce heat to medium. Add the diced onion (1 each), carrot (1 each) and celery (2 each) to the pot. Cook, stirring occasionally, until softened and beginning to caramelize, about 8–10 minutes.

  2. 4

    Build chile-tomato base

    Stir in 2 tbs tomato paste and 2 tbs ancho chile powder. Cook, stirring constantly, 1–2 minutes to toast the ancho and deepen the tomato paste flavor. Add the smashed garlic (6 cloves) and cook 30–60 seconds until fragrant.

  3. 5

    Deglaze with wine

    Pour in 1.5 cups dry red wine to deglaze the pan, scraping up browned bits with a wooden spoon. Bring to a simmer and reduce the wine by about half, 4–6 minutes.

  4. 6

    Add braising liquids & aromatics

    Stir in 3 cups beef stock, 1 tbs gluten-free tamari, 1 tbs brown sugar, 3 rosemary sprigs and 1 bay leaf. Return the seared short ribs (and any accumulated juices) to the pot, nestling them into the liquid so they are partially submerged but not fully covered.

  5. 7

    Braise

    Bring the liquid to a gentle simmer on the stovetop. Cover the pot tightly with a lid and transfer to the preheated oven. Braise until the short ribs are very tender and falling from the bone, about 3 hours. Check after 2½ hours: ribs should be fork-tender and internal connective tissue should feel soft.

Finishing & Garnish

  1. 8

    Remove ribs and strain sauce

    Carefully remove the pot from the oven. Transfer the short ribs to a tray and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on solids to extract flavor. Discard solids and rosemary sprigs and bay leaf. Skim off excess fat from the surface of the strained liquid with a spoon or a fat separator.

  2. 9

    Reduce au jus

    Bring the strained liquid to a medium-high simmer and reduce until slightly thickened and flavorful, about 8–12 minutes (reduce to roughly 1 to 1 1/2 cups, depending on how much liquid you have). Taste and adjust seasoning if needed.

  3. 10

    Finish with butter & herbs

    Lower heat to low and whisk in 2 tbs unsalted butter until melted and the sauce is glossy. Stir in 1 tbs minced fresh rosemary and 2 tbs chopped parsley. Season to taste with 0.5 tsp coarse sea salt and 0.5 tsp freshly ground black pepper.

  4. 11

    Plate and serve

    Place a short rib on each plate, spoon the rosemary–ancho au jus over and around the meat. Garnish with an extra small rosemary sprig or a sprinkle of chopped parsley if desired. Serve hot.

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