Ingredients
Equipment
Method
Preheat & Sear the Ribs
- Preheat your oven to 275°F (135°C). Heat vegetable oil in a large Dutch oven over medium-high heat. Generously season the short ribs with kosher salt and freshly ground pepper. Working in batches to avoid overcrowding the pot (which causes steaming instead of searing), sear the short ribs on all sides until deeply and evenly browned, about 6 to 8 minutes per batch. Transfer the seared ribs to a large plate.
Sauté Aromatics & Develop Flavor
- Pour off all but 2 tablespoons of the rendered fat from the Dutch oven, leaving the flavorful browned bits (fond) behind. Reduce the heat to medium. Add the garlic halves, cut-side down, and cook undisturbed until golden brown, about 1 to 2 minutes. Add the chopped onion, celery, and carrots, and season with salt and pepper. Sauté, tossing occasionally, until the vegetables are softened but not yet browned, about 5 to 10 minutes. Stir in the tomato paste, ensuring it coats the vegetables. Continue to cook, stirring, for another 2 to 3 minutes until the tomato paste begins to caramelize slightly at the bottom of the pot.
Deglaze & Build the Braising Liquid
- Pour in the red wine. Using a wooden spoon, scrape up any browned bits stuck to the bottom of the pot – this is crucial for flavor! Let the wine simmer and reduce slightly for 2 to 3 minutes to cook off some of the alcohol. Stir in the beef stock and thyme sprigs.
Braise the Short Ribs
- Return the seared short ribs to the Dutch oven, along with any accumulated juices from the plate. Nestle the ribs into the liquid, ensuring they are mostly submerged. If needed, add a little more beef stock or water to cover. Bring the liquid to a gentle simmer on the stovetop, then cover the Dutch oven tightly and transfer it to the preheated oven.
Cook Until Tender
- Braise undisturbed for 3½ to 4 hours, or until the short ribs are meltingly tender and the meat easily shreds with a fork, practically falling off the bone.
Finish & Serve
- Carefully remove the short ribs from the pot using tongs and transfer them to a serving platter, being mindful not to dislodge the bones if presentation is key. At this point, you can strain the braising liquid to remove the cooked vegetables for a smoother sauce, or serve as is. Skim any excess fat from the surface of the sauce. Stir in the fresh parsley, chives, and lemon zest. Taste and adjust seasoning with salt and pepper. Spoon the rich sauce over the short ribs.
Nutrition
Notes
Braised short ribs are ideal for making ahead. Cook them completely 1-3 days before your event. Let them cool in their braising liquid, then refrigerate in an airtight container. The solidified fat can be easily removed before reheating.
Gently reheat the short ribs and sauce on the stovetop over low heat, or in a low oven (around 250°F/120°C), until warmed through. You may need to add a splash of beef stock or water if the sauce has thickened too much.