Braised Boneless Short Ribs

Ingredients

Ingredients

• 1.6 lb boneless beef short ribs
• kosher salt
• freshly ground black pepper
• 1 tbsp olive oil
• 1/2 large onion
• 1 small carrot
• 1 celery stalk
• 1 tbsp all-purpose flour
• 1 1/2 tsp tomato paste
• 1 1/2 cups dry red wine
• 2 sprigs thyme
• 1 small sprig rosemary
• 1 sprig sage
• 1 bay leaf
• 1 head of garlic
• 1 1/2–2 cups chicken stock
• 1/2 tsp worcestershire or soy sauce
• 2 yukon gold potatoes
• 2 tbsp unsalted butter
• 1/4 cup milk or cream
• 1 1/2–2 tbsp finely grated parmesan

Instructions

1. Step 1: Prep and season Preheat your oven to 325°F. Pat the boneless beef short ribs dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper. Dry meat = better browning. This matters.
2. Step 2: Brown the short ribs Heat the olive oil in your pot over medium-high heat. Add the short ribs in a single layer (work in batches if needed). Brown well on all sides, about 2–3 minutes per side. You’re building flavor, not cooking them through. Transfer ribs to a plate.
3. Step 3: Cook the vegetables Lower heat to medium. Add to the same pot: • the chopped large onion • the chopped small carrot • the chopped celery stalk Cook 5–7 minutes, stirring occasionally, until softened and lightly golden.
4. Step 4: Build the sauce base Sprinkle the all-purpose flour over the vegetables. Stir constantly for 1 minute so it doesn’t taste raw. Add the tomato paste and stir for 30 seconds, until darker and fragrant.
5. Step 5: Deglaze with wine Pour in the dry red wine. Scrape the bottom of the pot well to release the browned bits. Let simmer 5 minutes to reduce slightly.
6. Step 6: Add herbs, garlic, and stock Use: • 2 sprigs thyme • 1 small sprig rosemary • 1 sprig sage (optional) Add to the pot along with: • 1 bay leaf • 1 whole head of garlic, cut in half crosswise (skin on) • enough chicken stock (liquid should come about halfway up the meat) Return the short ribs to the pot. Bring to a gentle simmer, then cover.
7. Step 7: Braise Transfer the covered pot to the oven. Cook for 2–2½ hours, checking at 2 hours. They’re done when a fork slides in easily and the meat almost falls apart.
8. Step 8: Finish the sauce Remove ribs to a plate and loosely tent with foil. Remove and discard: • Herb sprigs • Bay leaf • Garlic halves (or squeeze cloves into sauce if you want) Simmer the sauce uncovered on the stove over medium heat for 15–20 minutes, until glossy and slightly thickened. Season with salt and pepper. (Optional: add the Worcestershire or soy sauce for depth.) Return ribs to the sauce.
9. Parmesan Mashed Potatoes Step 9: Cook potatoes Peel and cut the Yukon gold potatoes into large chunks. Place in a pot, cover with cold water, add a big pinch of salt. Bring to a boil, then simmer 15–20 minutes, until fork-tender. Drain very well.
10. Step 10: Mash Mash while hot with: • the unsalted butter • the milk or cream, added gradually • the finely grated Parmesan Season with salt and freshly ground black pepper. Add more milk if needed until creamy.