Short Rib* Recipe

Prep and Season

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper, then lightly dust with the all-purpose flour, shaking off excess.

Sear

Heat a large oven-safe Dutch oven or heavy-bottomed pan over medium-high heat. Add vegetable oil and let it shimmer. Sear short ribs in batches, 3–4 minutes per side, until deeply browned. Transfer seared ribs to a plate and set aside.

Build Braising Base

Reduce heat to medium. Add chopped onion, carrot, and celery to the pan and cook 5–7 minutes until softened and beginning to brown. Add smashed garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze and Combine

Pour in the red wine to deglaze, scraping up brown bits from the bottom with a wooden spoon. Simmer 3–4 minutes to reduce slightly. Return short ribs to the pot. Add beef stock, thyme sprigs, and bay leaves; the liquid should come about two-thirds up the ribs. Bring to a gentle simmer.

Braise in Oven

Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is very tender and falling off the bone. Check at 2 hours — if liquid is very low, add up to 1/2 cup extra stock or water.

Rest and Shred

Carefully remove the pot from the oven. Transfer short ribs to a tray and let rest 10 minutes. Remove meat from bones and shred or cut into large pieces, discarding excess fat and cartilage. Reserve braising liquid for the au jus (strain solids).

While short ribs are braising (about 45–60 minutes before serving), place cubed potatoes in a large pot and cover with cold water by 1 inch. Salt the water (about 1 tsp). Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes.

Drain potatoes thoroughly and return them to the hot pot to dry for a minute. Warm the milk and butter together in a small saucepan or microwave until butter melts (helps keep potatoes hot). Mash potatoes with a potato masher or ricer until smooth. Gradually add warm milk-butter mixture and cream if using, mixing until creamy. Season with salt and freshly ground black pepper to taste. Keep warm until plating.

Increase oven temperature to 400°F (200°C) during the last 30–40 minutes of the short ribs braise, or roast separately if needed. Toss baby carrots with olive oil, honey or maple syrup, chopped thyme leaves, salt, and black pepper on a rimmed baking sheet in a single layer.

Roast for 18–25 minutes, turning once halfway, until carrots are tender and slightly caramelized at edges. Remove from oven and keep warm.

Strain reserved braising liquid into a saucepan, pressing gently on solids to extract flavor. Skim off excess fat from the surface (or refrigerate briefly and remove solidified fat). Bring the strained liquid to a gentle simmer over medium heat.

If you prefer a slightly thicker jus, mix 1 tsp cornstarch with 1 tsp cold water to make a slurry and whisk into the simmering liquid; simmer 1–2 minutes until slightly thickened. Reduce until you have about 1.5–2 cups of flavorful liquid. Taste and adjust seasoning with salt and pepper.

Finish by mounting the sauce: whisk in cold unsalted butter, 1 tablespoon at a time, off the heat or on very low heat until glossy. Keep warm for serving.

Place a generous scoop of mashed potatoes in the center of each plate. Arrange 1 short rib (or portion of shredded short rib) atop or beside the potatoes. Spoon a few roasted baby carrots alongside.

Ladle au jus around the potatoes and a small amount over the short rib. Garnish with a small thyme sprig if desired and serve immediately.