Rib Recipe

Season and Sear

Pat the short ribs dry with paper towels. Rub each rib with 1 tsp kosher salt and a pinch of freshly ground black pepper (reserve remaining salt and pepper for later). Heat a large heavy-bottomed ovenproof pot or Dutch oven over medium-high heat and add 2 tbs olive oil. When oil shimmers, add ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

After searing all ribs, pour off any excess fat, leaving about 1 tbs in the pot for the aromatics.

Sweat Aromatics

Reduce heat to medium. Add the chopped onion to the pot and cook, stirring occasionally, until softened and beginning to caramelize, about 6–8 minutes. Add the minced garlic and cook 30–60 seconds until fragrant.

Tomato Paste

Stir in 2 tbs tomato paste and cook, stirring constantly, 1–2 minutes to deepen the flavor and remove raw taste.

Deglaze

Pour in 1 cup red wine (or 1 cup beef stock if not using wine) and scrape up browned bits from the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes.

Return the browned short ribs to the pot. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 1 tbs brown sugar, 1 tbs apple cider vinegar, the thyme sprigs, and 2 bay leaves. The liquid should come about two-thirds up the sides of the ribs; add more stock or water if needed.

Bring the liquid just to a 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 very tender and falling from the bone, about 2.5–3 hours.

Check once halfway through braising: if the liquid level is low, add a few tablespoons of stock; rotate the ribs for even cooking if necessary.

Reduce Sauce

Carefully remove ribs to a cutting board or serving platter and tent with foil to rest. Skim excess fat from the surface of the braising liquid. Place the pot on the stovetop over medium-high heat and simmer the sauce until reduced and slightly thickened, about 8–12 minutes.

Optional Glaze

If using the finishing glaze, whisk together 1 tbs honey, 1 tsp soy sauce, and 1 tbs butter in a small bowl. Stir this into the simmering sauce for 1–2 minutes, then return the ribs to the pot and spoon glaze over them to coat.

Sprinkle chopped fresh parsley over the ribs. Serve ribs over mashed potatoes or polenta, spooning extra braising sauce over the top.