The Driskill Grill Recipe

Season and brown

Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Combine kosher salt and black pepper and season all over. Lightly dust ribs with flour, shaking off excess. Heat a large Dutch oven or heavy ovenproof pot over medium-high heat and add vegetable oil. When oil shimmers, brown ribs in batches (about 3–4 minutes per side) until deep golden. Transfer browned ribs to a plate.

Vegetables and deglaze

Reduce heat to medium. Add diced onion, carrots and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and tomato paste and cook 1–2 minutes until tomato paste darkens slightly. Pour in red wine to deglaze, scraping up browned bits from the bottom. Simmer until wine is reduced by about half, 3–5 minutes.

Braise

Return short ribs to the pot. Add beef stock, Worcestershire sauce, bay leaves and thyme. The liquid should come about two-thirds up the sides of the ribs; add a bit more stock or water if necessary. Bring to a gentle simmer on the stovetop. Cover and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, about 2.5 to 3 hours.

Rest and remove fat

Remove pot from oven. Carefully transfer short ribs to a tray and tent with foil to rest. Skim fat from surface of braising liquid with a spoon or use a fat separator. Reserve braising liquid for pan sauce.

Cook potatoes

Place cut potatoes in a large pot and cover with cold water by 1 inch. Add 1/2 tsp salt. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, 15–18 minutes. Drain well and return potatoes to warm pot off heat to evaporate excess moisture for 1–2 minutes.

Brown butter

While potatoes cook, melt unsalted butter in a small skillet over medium heat. Continue to cook, swirling the pan, until butter foams and the milk solids turn golden-brown and smell nutty, about 4–6 minutes. Watch closely to avoid burning. Remove from heat.

Mash and finish

Mash potatoes with a potato masher or ricer. Warm milk and heavy cream together (microwave or stovetop) and add to potatoes along with browned butter, salt and pepper. Stir until smooth and creamy. Taste and adjust seasoning. Keep warm until plating.

Char Brussels

Preheat a cast-iron skillet or grill pan over medium-high heat until very hot. Toss halved Brussels sprouts with 1 tbsp olive oil and 1/4 tsp salt. Place cut-side down in the hot pan and cook without moving until deeply charred, 4–6 minutes. Stir and continue to cook until fork-tender, another 4–6 minutes. Transfer to a bowl.

Caramelize onion and combine

In the same skillet, add remaining 1 tbsp olive oil and sliced red onion. Cook over medium heat until softened and beginning to caramelize, about 6–8 minutes. Add apple cider vinegar, brown sugar and red pepper flakes, stirring to loosen browned bits. Pour onion and pan juices over the charred Brussels sprouts and toss to combine. Adjust seasoning with remaining salt to taste.

Reduce braising liquid

Strain the reserved braising liquid into a saucepan, discarding solids and skimming any remaining fat. Bring to a simmer and reduce until slightly thickened and saucy, about 8–12 minutes depending on volume. Taste and adjust seasoning, adding a splash more Worcestershire or a pinch of salt if needed.

Mount with butter

Off heat, whisk in cold cubed butter a few pieces at a time to finish the sauce and give it a glossy texture. Stir in chopped parsley, chives and lemon juice. Keep warm.

Plate and serve

Place a generous scoop of mashed potatoes in the center of each plate. Spoon some charred Brussels and onion relish to one side. Place a short rib on top of the potatoes and drizzle the pan sauce over the meat and around the plate. Garnish with an extra sprinkle of chopped parsley and chives. Serve immediately.