Short Ribs Dinners Recipe

Prepare and season ribs

Pat short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Lightly dust each piece with all-purpose flour and shake off excess.

Brown the ribs

Heat a large heavy-bottomed ovenproof Dutch oven over medium-high heat. Add vegetable oil and 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 deeply caramelized. Remove ribs to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add diced onion, carrots, and celery to the pot and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to remove raw flavor.

Deglaze and build braising liquid

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce wine by about half, 4–6 minutes. Add beef stock, Worcestershire sauce, and brown sugar; stir to combine.

Return ribs and add herbs

Nestle the browned short ribs back into the pot so they sit partially submerged in the liquid. Add bay leaves, thyme sprigs, and rosemary. The liquid should come about halfway up the ribs; add a bit more stock or water if needed.

Braise

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a lid and place in a preheated 325°F (160°C) oven. Braise until the meat is fork-tender and falling from the bone, about 2 1/2 to 3 hours depending on size.

Finish sauce

Carefully remove ribs to a tray and tent with foil. Skim excess fat from the surface of the braising liquid. Place the Dutch oven over medium heat and reduce the liquid until slightly thickened, about 8–10 minutes. Stir in 1 tablespoon cold butter to gloss the sauce and adjust seasoning with salt and pepper. If desired, strain sauce through a fine-mesh sieve and return to pot. Return ribs to the sauce to warm briefly before serving.

Cook potatoes

Place peeled and cubed potatoes in a large pot and cover with cold salted water by 1 inch. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, 15–20 minutes.

Warm dairy

While potatoes cook, heat whole milk and heavy cream with 1 tablespoon of the butter in a small saucepan or microwave until warm (do not boil).

Mash and finish

Drain potatoes well and return to the warm pot over low heat for 30–60 seconds to evaporate excess moisture. Mash with a potato masher or ricer. Add warmed milk/cream mixture, remaining butter, salt, pepper, and optional cream cheese. Mash or beat until smooth and creamy, adjusting milk for desired consistency. Keep warm until serving.

Make dressing

In a small bowl, whisk together extra-virgin olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until emulsified.

Assemble salad

In a large bowl, combine mixed salad greens, halved cherry tomatoes, sliced cucumber, and thinly sliced red onion. Right before serving, toss salad with vinaigrette to taste (start with half the dressing and add more as desired).

Spoon a generous portion of mashed potatoes onto each plate. Place one braised short rib on top or beside the potatoes and spoon several ladles of the reduced braising sauce over the meat and around the plate. Add a portion of the dressed side salad. Garnish with chopped fresh parsley and chives or microgreens. Serve immediately.