Braised Short Rib Recipe

Preheat and season

Preheat oven to 300°F (150°C). Pat the short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Brown the short ribs

Heat a large heavy ovenproof Dutch oven or braising pot over medium-high heat. Add vegetable oil and heat until shimmering. Sear the short ribs in batches (do not overcrowd) 3–4 minutes per side until a deep brown crust forms. Transfer seared ribs to a plate and set aside.

Sweat the aromatics

Reduce heat to medium. Add diced onion, carrot, and celery to the pot. Cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until the tomato paste darkens slightly.

Deglaze

Carefully pour in the porter ale to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Allow the porter to simmer 2–3 minutes to reduce slightly and mellow alcohol.

Add liquid and aromatics

Return the short ribs to the pot. Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. The liquid should come about halfway up the ribs; add a bit more stock or water if necessary. Bring to a gentle simmer on the stovetop.

Braise slowly

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and the meat pulls away from the bone, 2 1/2 to 3 hours.

Rest and reserve liquid

Carefully transfer the short ribs to a tray and tent loosely with foil to rest. Strain the braising liquid through a fine-mesh sieve into a fat separator or bowl, pressing on the solids to extract flavor. Let settle, then skim off excess fat. Reserve 2 cups of the strained liquid for the demi-glace.

Pour the reserved 2 cups of strained braising liquid into a medium saucepan and bring to a simmer over medium heat. Add an additional 2 oz porter (optional) and simmer until reduced by about one-third and slightly syrupy, about 10–15 minutes. Taste and adjust seasoning.

Finish the sauce by whisking in cold butter, 1 tablespoon at a time, to create a glossy emulsion. If you need to thicken further, mix cornstarch with cold water to make a slurry and whisk in a little at a time, simmering until you reach a spoon-coating consistency. Keep warm until plating.

Cook the potatoes

Place peeled, cut potatoes in a large pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced with a fork, about 15–18 minutes.

Mash and season

Drain potatoes well and return to the hot pot to dry for 1 minute over low heat. Add butter, warmed milk, and Dijon mustard. Mash with a potato masher or use a ricer for very smooth potatoes. Season with additional salt and freshly ground black pepper to taste. Keep warm.

Rewarm short ribs if necessary in a 300°F oven for 8–10 minutes. Spoon a thin layer of mashed potatoes onto each plate (about 3/4 cup per serving). Place one 8 oz short rib on top of the mashed potatoes.

Spoon 2–3 tablespoons of the porter demi-glace around and over the short rib. Garnish with a small handful of local organic microgreens and a sprinkle of chopped fresh parsley if using.

Serve immediately so the potatoes remain warm and the sauce glossy.