Smoky Braised Beef Short Ribs Recipe

Prep and Season

Pat short ribs dry with paper towels. Season all sides evenly with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature 20–30 minutes while you prepare smoker or oven.

Smoke (optional but recommended)

Preheat a gas or charcoal grill for indirect cooking or a smoker to 225°F (107°C). Drain soaked hickory chips and add to smoker box or directly to coals. Place ribs on the grill grates over indirect heat, close lid, and smoke for 30–45 minutes until the exterior develops a light smoky color (this step adds hickory flavor but is optional). Remove ribs from smoker; increase heat to 325°F (163°C) if using oven for braising.

Sear

Heat a large Dutch oven over medium-high heat. Add 2 tbs vegetable oil. When oil is shimmering, sear short ribs 2–3 minutes per side until deeply browned (work in batches to avoid crowding). Transfer seared ribs to a plate.

Build the Braising Base

Reduce heat to medium. Add diced onion, carrots and celery to the Dutch oven and cook, stirring, 6–8 minutes until softened and beginning to brown. Add minced garlic and cook 30–45 seconds until fragrant. Stir in 2 tbs tomato paste and cook 1–2 minutes to caramelize. Sprinkle 2 tbs flour over vegetables and cook 1 minute, stirring, to remove raw flour taste.

Deglaze and Combine

Pour in 2 cups dry red wine, scraping up browned bits from the bottom with a wooden spoon. Let wine reduce by about half, 6–8 minutes. Add 3 cups beef stock, 1 tbs Worcestershire sauce, 4 thyme sprigs, 2 bay leaves, 1 tsp brown sugar and 1 tsp ground black pepper. Stir to combine.

Braise

Return short ribs to the pot, nestling them into the liquid so they are at least two-thirds submerged. Bring to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to preheated oven (or reduce grill to maintain 325°F/163°C). Braise until meat is fork-tender and falling from the bone, about 2.5–3 hours. Check once at 1.5 hours: baste ribs and rotate if needed.

Finish Sauce

Carefully transfer ribs to a tray and keep warm. Skim excess fat from the surface of the braising liquid with a spoon. Place the Dutch oven over medium-high heat and reduce sauce to a thick, glossy consistency, about 8–12 minutes. Taste and adjust seasoning with salt and pepper. If you prefer a smoother sauce, strain vegetables, press solids through a sieve and return sauce to pot to reduce further.

Bring 3 cups water and 1 cup milk with 1 tsp salt to a gentle boil in a medium saucepan. Slowly whisk in 1 cup coarse cornmeal in a steady stream to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20–25 minutes until thick and creamy and cornmeal grains are tender. Stir in 2 tbs unsalted butter and 1 cup grated Parmesan until fully incorporated. Season with 1/2 tsp black pepper. Keep warm, stirring occasionally; if polenta thickens too much, thin with a splash of milk or warm stock.

While the ribs braise in the last 15 minutes of cooking, heat a large skillet over medium-high heat and add 2 tbs extra-virgin olive oil. Add 4 sliced garlic cloves and 1/4 tsp red pepper flakes and cook 30–45 seconds until fragrant but not browned. Add 1 lb trimmed broccolini and toss to coat. Add 2–3 tbs water, cover, and steam 3–4 minutes until tender-crisp. Uncover and cook 1–2 more minutes until edges are slightly charred. Remove from heat and stir in 1 tsp lemon zest, 1 tbs lemon juice, 3/4 tsp salt, and 1/2 tsp black pepper. Keep warm.

Spoon a generous portion of cheesy polenta onto each plate. Place two short rib pieces atop or beside the polenta and spoon warm reduced braising sauce over the meat. Arrange garlicy broccolini to the side. Garnish with a small thyme sprig or additional grated Parmesan if desired. Serve immediately.