Braised Short Ribs Recipe

Preheat and prep

Preheat the oven to 325°F (160°C). Pat the short ribs dry with paper towels. Trim any excessive fat leaving a thin layer for flavor. Season all sides of the short ribs evenly with kosher salt and freshly ground black pepper. Lightly dust the ribs with 1 tablespoon flour if you want a slightly thicker braising liquid (optional).

Heat a large Dutch oven or heavy ovenproof pot over medium-high heat. Add 2 tablespoons neutral oil and let it get shimmering but not smoking. Working in one or two batches (do not crowd the pan), sear the short ribs on all sides until a deep brown crust forms, about 3–4 minutes per side. Use tongs to rotate and sear the edges. Transfer seared ribs to a plate and set aside.

Lower the heat to medium. Add 1 tablespoon butter to the same pot. Add the chopped onion, carrots, and celery. Sweat the vegetables, stirring occasionally, until they begin to soften and brown lightly, about 6–8 minutes. Add the smashed garlic and cook 1 minute until fragrant.

Push the vegetables to the side of the pan and stir in 2 tablespoons tomato paste. Cook the tomato paste 2–3 minutes, stirring, until it darkens slightly — this develops a deeper flavor.

Increase heat to medium-high. Pour in 1 cup dry red wine to deglaze the pot, scraping up all browned bits from the bottom with a wooden spoon. Let the wine reduce by about half, 3–5 minutes. This concentrates flavor and removes most alcohol.

Return the seared short ribs and any accumulated juices to the pot, nestling them into the vegetables. Add 3 cups beef stock, 1 tablespoon Worcestershire sauce, 3 sprigs thyme, 1 rosemary sprig, and 2 bay leaves. The liquid should come about two-thirds of the way up the ribs; add a little more stock or water if necessary.

Bring the liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the ribs are very tender and the meat is pulling away from the bone, about 2 1/2 to 3 hours. Check once halfway through — if liquid has reduced too much, add a few tablespoons of stock.

Carefully remove the pot from the oven. Transfer the short ribs to a warmed platter and loosely tent with foil to rest. Using a slotted spoon, transfer the vegetables and aromatics to a fine-mesh strainer set over a large bowl and press to extract as much liquid and flavor as possible; reserve solids and liquid separately.

Skim fat from the surface of the braising liquid in the pot and discard excess (or refrigerate for later). If you prefer a smoother sauce, strain the liquid through the mesh strainer into a clean saucepan. Bring the strained braising liquid to a simmer on the stovetop and reduce to concentrate, about 8–12 minutes, until the sauce coats the back of a spoon. Taste and adjust seasoning with salt and pepper.

Mount the sauce by whisking in 1 tablespoon cold butter off the heat for shine and body. Optionally stir the reserved strained vegetables back into the sauce for texture, or puree them and return to sauce for thickness.

If using greens: quickly wilt 2 cups packed baby spinach (or chopped parsley) in a skillet with a drizzle of oil or a pat of butter for 1–2 minutes and season lightly. Spoon greens onto serving plates, place a short rib on top, and ladle sauce over the meat.

Serve hot with mashed potatoes, polenta, or buttered noodles. Spoon additional sauce over each portion.