Veal Short Ribs Recipe

Prepare and Season

Pat veal short ribs dry with paper towels. Combine kosher salt and black pepper and season all sides of the ribs. Lightly dredge each piece in the flour, shaking off excess.

Brown Ribs

Heat vegetable oil and 1 tablespoon butter in a large ovenproof Dutch oven over medium-high heat until shimmering. Add ribs in a single layer (work in batches if needed) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate and set aside.

Sauté Mirepoix

Reduce heat to medium, add remaining 1 tablespoon butter. Add diced onion, carrot, and celery; cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30 seconds until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize slightly.

Deglaze

Pour in the red wine, scraping up browned bits from the bottom of the pot with a wooden spoon. Simmer until wine is reduced by about half, about 4–6 minutes.

Braise

Return the browned ribs to the pot. Add beef/veal stock until ribs are about two-thirds submerged (approximately 2–3 cups depending on pot). Add bay leaf, thyme sprigs, rosemary, brown sugar or honey, and red wine vinegar. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and nearly falling off the bone, about 2 to 2.5 hours.

Finish Sauce

Carefully remove ribs from the braising liquid and keep warm. Skim excess fat from the surface of the liquid. Place the pot on the stovetop over medium heat and reduce sauce until slightly thickened, about 8–10 minutes. Taste and adjust seasoning with salt and pepper. Optionally whisk in 1 tablespoon cold butter to add sheen and richness. Strain sauce through a fine sieve if a smoother sauce is desired, then spoon over ribs to serve.

Cook Potatoes

Place cubed potatoes in a medium pot and cover with cold water by 1 inch. Add 1 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are very tender when pierced, about 15–18 minutes.

Mash

Drain potatoes well and return to the warm pot for 1 minute to evaporate excess moisture. Mash or pass through a ricer. Add 2 tablespoons butter and warmed milk. Stir until smooth and creamy. Season with 1 teaspoon salt and 1/2 teaspoon black pepper, adjusting to taste. Keep warm until plating.

Cook Vegetables

Bring a medium pot of salted water to a boil. Add baby carrots and simmer 6–8 minutes until just tender. Add green beans during the last 2–3 minutes so they are bright and tender-crisp. Drain vegetables and immediately toss with 1 tablespoon butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and chopped parsley if using.

Divide mashed potatoes between two plates (about 3/4 cup each). Place 1 veal short rib atop or beside the potatoes. Arrange the buttered carrots and green beans alongside. Spoon reduced braising sauce over the ribs and a little around the potatoes. Sprinkle with chopped parsley and a pinch of coarse sea salt to finish. Serve immediately.