Fourth Braised Shortrib Recipe

Prep and brown ribs

Preheat oven to 325°F (160°C). Pat short ribs dry and season all over with kosher salt and black pepper. Heat a heavy Dutch oven over medium-high heat and add vegetable oil. Working in batches if necessary, sear short ribs 3–4 minutes per side until deeply browned. Transfer ribs to a plate.

Build braising base

Lower heat to medium, add diced onion, carrot, and celery to the same pot and cook 6–8 minutes until softened and beginning to color. Add smashed garlic and tomato paste; cook 1–2 minutes, stirring, until tomato paste darkens slightly. Deglaze with red wine, scraping up browned bits, and reduce by half, about 3–4 minutes.

Braise

Return short ribs to the pot, add beef stock until ribs are mostly submerged (about 3/4 covered), add bay leaves and thyme. Bring to a gentle simmer on the stove, then cover and transfer to the oven. Braise 2.5–3 hours, or until meat is fork-tender and falling from the bone.

Rest and strain

Remove pot from oven. Transfer short ribs to a tray and tent with foil to rest. Strain braising liquid through a fine mesh sieve into a saucepan, pressing on solids to extract flavor. Skim off excess fat and reserve 1–2 tbs of strained liquid for finishing if desired. Keep hot.

While ribs are braising or during resting, make the cherry jus. In a small saucepan over medium heat, combine pitted cherries, demi-glace, red wine vinegar, and brown sugar. Bring to a simmer and cook 6–8 minutes until cherries soften and sauce reduces slightly. Use an immersion blender or regular blender to purée until smooth, then strain through a fine mesh sieve back into the pan.

Return sauce to low heat and whisk in cold butter, one piece at a time, until glossy. Season with salt and black pepper to taste. If sauce is too thick, thin with up to 2 tbs reserved braising liquid. Keep warm until plating.

In a small bowl, soften unsalted butter slightly and stir in lemon zest, chopped parsley, and smoked paprika until evenly combined. Keep at room temperature. When short ribs are ready and hot, brush or spoon a little muski over the surface of each rib (about 1 tbs per rib) to add gloss and seasoning just prior to plating.

Heat 1 tbs neutral oil in a small skillet over medium-high heat. Add sliced green onions and a pinch of salt and sauté 1–2 minutes just until softened and slightly blistered. Remove from heat and set aside. These are used as a warm garnish to top the ribs.

In a small nonstick skillet over medium heat, melt 1 tsp butter. Add walnut halves and sprinkle with 1 tsp sugar. Toss or stir constantly 2–3 minutes until nuts are toasted and sugar melts and lightly caramelizes. Transfer to a plate lined with parchment and sprinkle with a pinch of sea salt. Let cool slightly—nuts will crisp as they cool.

To assemble (serves 4): Place one braised short rib per plate. Spoon 2–3 tbs cherry jus alongside and a little under the rib for gloss. Brush each rib with about 1 tbs muski. Scatter sautéed green onions across the top and sprinkle 1–2 tbs fried walnuts per plate for crunch. Serve immediately.