Braised Beef Short Ribs Recipe

Preheat & Season

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Season all sides generously with kosher salt (about 2 tsp) and freshly ground black pepper. Lightly dust each rib with the tablespoon of flour, shaking off excess.

Sear Short Ribs

Heat a heavy Dutch oven or ovenproof braising pan over medium-high heat. Add 2 tablespoons neutral oil. When shimmering, add short ribs in a single layer (work in two batches if needed) and sear undisturbed 3–4 minutes per side until deep brown. Transfer seared ribs to a plate.

Sauté Mirepoix & Aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter to the pan. Add chopped onion, carrot, and celery and sauté 6–8 minutes until softened and beginning to brown. Stir in smashed garlic and 2 tablespoons tomato paste and cook 1–2 minutes, scraping browned bits from the bottom.

Deglaze & Combine

Pour in 1 cup dry red wine to deglaze, scraping with a wooden spoon. Simmer 3–4 minutes to reduce slightly. Return short ribs to the pan nestling them into the vegetables. Add 3 cups beef stock until ribs are about two-thirds submerged. Tuck in thyme sprigs and bay leaves.

Braise

Bring to a gentle simmer on the stovetop, cover with a tight-fitting lid, then transfer to the preheated oven. Braise 2.5–3 hours, or until meat is very tender and pulling away from the bone. Check once after 90 minutes to ensure liquid level is adequate; add a bit more stock or water if necessary.

Rest & Reserve

Carefully remove the pot from oven. Transfer short ribs to a plate and tent with foil to rest. Strain braising liquid into a fat separator or skim fat from the top; reserve 1.5 cups of the strained beef liquid (for the demi-glace) and set aside. Keep any remaining vegetables for garnish or discard.

While ribs braise (or after ribs are removed), heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a sauté pan over medium-low heat. Add the thinly sliced onions, 1 tsp sugar, 1 tsp salt and 1/2 tsp black pepper. Cook gently, stirring every few minutes, 25–30 minutes until deep golden and jammy. Stir in 1 teaspoon balsamic vinegar in the last minute. Keep warm.

Reduce Port

In a small saucepan over medium heat, add 3 tablespoons port wine and reduce until syrupy, about 2–3 minutes.

Make Sauce

Add 1.5 cups reserved strained braising liquid to the reduced port and bring to a simmer. To slightly thicken, mix 1 tsp cornstarch with 1 tablespoon cold water to make a slurry and whisk into the simmering liquid. Simmer 3–4 minutes until slightly thickened.

Finish with Butter

Lower heat off the boil and whisk in 2 tablespoons cold cubed unsalted butter one cube at a time to create a glossy emulsified demi-glace. Season with 1/2 tsp salt and 1/4 tsp black pepper to taste. Keep warm.

Cook Potatoes

Place the cubed potatoes into a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil and cook until fork-tender, about 15–18 minutes.

Mash & Finish

Drain potatoes well and return to the hot pot to dry briefly over low heat (about 1 minute). Warm the cream and milk together. Mash potatoes with a ricer or masher, then add 3 tablespoons butter and the warmed cream/milk mixture. Stir until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste and keep warm.

Toss broccoli florets with 1 tablespoon olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Roast on a sheet pan at 425°F (220°C) for 10–12 minutes until tender-crisp and lightly browned, or steam 4–6 minutes until bright green and tender. Keep warm.

Place a generous scoop of mashed potatoes in the center of each plate. Nestle a short rib on top or alongside the potatoes. Spoon 2–3 tablespoons of the port wine demi-glace over each rib and around the plate. Top the ribs with a heaping spoonful of caramelized onions. Arrange broccoli to the side.

Garnish with chopped fresh parsley and finish with a pinch of coarse sea salt if desired. Serve immediately.