Braised Short Rib Recipe

Prepare and season ribs

Pat the short ribs dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour, shaking off excess.

Brown short ribs

Preheat oven to 325°F (160°C). Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add the neutral oil. When shimmering, sear the short ribs in batches (do not overcrowd) until deeply browned on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté vegetables

Reduce heat to medium. If needed, add 1 tablespoon oil to the pot. Add the chopped onion, carrots, and celery and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and tomato paste; cook 1–2 minutes until fragrant and the paste darkens slightly, stirring to combine.

Deglaze and build sauce

Pour in the dry red wine to deglaze the pot, scraping up browned bits from the bottom with a wooden spoon. Bring the wine to a simmer and reduce by about half, 3–4 minutes. Add the beef stock, Worcestershire sauce, bay leaves, and thyme sprigs. Stir to combine.

Return ribs and braise

Nestle the browned short ribs back into the pot so they sit partially submerged in the liquid. Bring to a gentle simmer on the stovetop, then cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is very tender and falling off the bone, 2.5–3 hours (start checking at 2 hours).

Reduce sauce and finish

Carefully remove the pot from the oven. Transfer the short ribs to a tray and cover loosely with foil to keep warm. Remove and discard bay leaves and thyme stems. Skim excess fat from the surface of the braising liquid if desired. Place the pot over medium-high heat and simmer the sauce until slightly thickened, about 6–8 minutes. Stir in the butter to enrich the sauce and season to taste with additional salt and pepper if needed.

Serve

Return the short ribs to the sauce or spoon the sauce over the ribs on a platter. Sprinkle chopped fresh parsley and optional lemon zest over the top for brightness. Serve braised short ribs over creamy mashed potatoes, polenta, or buttered egg noodles for a Mother's Day brunch & lunch centerpiece.