Short Rib Recipe

Season and sear

Preheat oven to 325°F (160°C). Pat the short ribs dry with paper towels. Generously season all sides with kosher salt and freshly ground black pepper. Lightly dust the ribs with all-purpose flour, shaking off excess. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When oil is shimmering, sear short ribs in batches (do not crowd) until deeply browned on all sides, about 4 minutes per side. Transfer seared ribs to a plate.

Sweat aromatics

Reduce heat to medium. Add 1 tablespoon olive oil to the pot if dry. Add diced onion, carrot, and diced celery. Cook, stirring, until softened and beginning to caramelize, about 6–8 minutes. Add smashed garlic and tomato paste, cook 1–2 minutes until tomato paste darkens and becomes fragrant.

Deglaze and build braising liquid

Pour in the dry red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer the wine until reduced by about half (2–4 minutes). Add beef stock, bay leaves, thyme, and rosemary. Return the short ribs and any accumulated juices to the pot so the liquid comes about three-quarters up the sides of the ribs; add extra stock or water if needed. Bring to a gentle simmer on the stovetop.

Braise

Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the short ribs are fork-tender and falling from the bone, about 2.5 to 3 hours. Check once at 1.5 hours to ensure liquid level is adequate; add a splash of stock if too low.

Finish and rest

Remove the pot from the oven. Carefully transfer short ribs to a tray and tent with foil to rest. Strain the braising liquid through a fine-mesh sieve into a heatproof bowl, pressing on solids to extract flavor. Skim off excess fat from the surface and reserve 1 cup of the strained liquid for the demi‑glace (use any remaining liquid for serving).

Cook potatoes

While ribs are braising (or during the last 45 minutes), place cubed potatoes in a large pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, about 15–18 minutes.

Mash and season

Drain potatoes thoroughly and return to the hot pot off the heat to evaporate residual moisture for 1 minute. Add unsalted butter and warm milk. Mash to a smooth, slightly fluffy consistency using a potato masher or ricer. Season with salt and freshly ground black pepper to taste. Keep warm until plating.

Preheat and toss

About 25–30 minutes before the short ribs are done, preheat oven to 425°F (220°C). On a rimmed baking sheet, toss baby carrots, baby zucchini, and red bell pepper with 2 tablespoons olive oil, 3/4 teaspoon salt, and 1/2 teaspoon black pepper to coat evenly.

Roast

Spread vegetables in a single layer and roast until tender and lightly caramelized at the edges, about 18–22 minutes, stirring once halfway through. Remove from oven and keep warm.

Reduce and enrich

Pour the reserved 1 cup of strained braising liquid into a small saucepan and simmer over medium heat to reduce slightly for 5–8 minutes to concentrate flavor. Remove from heat and whisk in 2 tablespoons cold unsalted butter, one piece at a time, to create a glossy finish. If you prefer a thicker coating sauce, stir a 1 teaspoon cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) into the simmering liquid and cook 1–2 minutes until thickened. Taste and adjust seasoning with salt and pepper as needed. Keep warm.

Fry celery leaves

Heat neutral frying oil in a small heavy saucepan to 350°F (175°C). Carefully add a few dried celery leaves at a time and fry for 6–12 seconds until crisp and bright green. Use a spider or slotted spoon to remove and drain on paper towels. Immediately season with fine sea salt. Repeat until all leaves are fried. Note: leaves must be completely dry before frying to prevent splatter.

To plate, spoon a generous portion of mashed potatoes into the center of each warmed plate. Place one short rib on top or slightly off-center. Arrange a portion of roasted vegetables alongside. Spoon 2–3 tablespoons of the warmed demi‑glace over the short rib and around the plate for sauce. Garnish with 3–4 fried celery leaves on each rib for color and crunch. Serve immediately.