Short Rib Recipe

Season and sear

Pat short ribs dry. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a heavy Dutch oven over medium-high heat until shimmering. Brown short ribs in batches, 3–4 minutes per side, until deeply caramelized. Transfer seared ribs to a plate.

Build braising base

Reduce heat to medium. Add quartered onion, chopped carrot and celery to the pot and cook 6–8 minutes until softened and beginning to brown. Add smashed garlic and 2 tbs tomato paste; cook 1–2 minutes, stirring, until paste darkens.

Deglaze and braise

Pour in 1 cup red wine to deglaze, scraping up browned bits. Reduce wine by half (about 3–4 minutes). Return short ribs to the pot and add 4 cups beef stock, 3 thyme sprigs and 1 bay leaf so the ribs are mostly submerged. Bring to a gentle simmer, cover, then transfer to a 325°F (160°C) oven and braise for 2.5–3 hours until meat is very tender and pulls from the bone. Alternatively simmer gently on the stovetop for the same time.

Rest and remove bones

Remove ribs from braising liquid and let rest on a tray. Strain braising liquid into a bowl, reserving solids for the jus. Skim fat from the surface of the liquid or chill and remove hardened fat. Keep 2 cups of strained braising liquid for the jus and extra for adjusting sauce consistency.

While ribs braise, make the creamed kale. Melt 2 tbs butter in a large skillet over medium heat. Add finely chopped shallot and cook 2–3 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add chopped kale (8 cups) to the skillet in batches if necessary, tossing to wilt. Cook 5–7 minutes until kale is tender and bright green.

Pour in 1 cup heavy cream and bring to a gentle simmer. Stir in 2 tsp koji and 2 tbs grated Parmesan (if using). Simmer gently 3–4 minutes until cream thickens slightly and coats the kale.

Season with 1 tsp salt, 1/2 tsp black pepper and 1 tsp lemon juice. Adjust seasoning to taste. Keep warm until plating.

Preheat oven to 400°F (200°C). Toss baby beets with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Place beets on a parchment-lined sheet and roast 25–35 minutes depending on size, until tender when pierced with a skewer.

When cool enough to handle, optionally peel beets by rubbing skins off with a towel. Halve or quarter beets to bite size and keep warm.

If you have smoked onions, roughly chop them; if using regular onions, char them under a broiler or on a grill until blackened and smoky, then roughly chop to make about 2 cups.

In a saucepan, melt 1 tbs butter over medium heat. Add smoked/charred onions and 2 smashed garlic cloves; sauté 2–3 minutes to build flavor.

Add 1/2 cup red wine and 1 tsp Worcestershire sauce. Reduce by about two-thirds until slightly syrupy, scraping up any caramelized bits.

Add 2 cups reserved braising liquid (or beef stock) and simmer 10–12 minutes to concentrate flavors. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper.

Blend the mixture in a blender until smooth, then strain through a fine-mesh sieve into a clean saucepan, pressing solids to extract flavor. Return to low heat.

Mount the sauce by whisking in 2 tbs cold unsalted butter, one piece at a time, off heat or over very low heat to create a glossy jus. Keep warm.

Reheat short ribs briefly in the oven (at 300°F / 150°C for 10–15 minutes) or in the strained braising liquid warmed on the stove to serve hot. If desired, remove bones and cut into portions; keep meat moist with a spoonful of braising liquid.

Spoon a bed of koji-creamed kale onto each plate. Arrange short rib piece(s) atop the kale. Scatter roasted beets beside the short rib.

Ladle smoked onion jus around and partially over the short rib (about 2–3 tbs per plate) and finish by whisking a little jus over the meat for gloss.

Garnish with chopped parsley and microgreens. Serve immediately.