The BEST Braised Short Ribs Recipe

1. 1

   Preheat oven to 325°F. Generously season short ribs with salt and pepper.

2. 2

   Gently toss short ribs in flour and shake off any excess, so you have a thin and even coat around each rib.

3. 3

   Pour 1 1/2 tablespoons oil into a large Dutch oven and place over medium-high heat. Sear for 2 to 3 minutes on each side. Remove short ribs from pot and set aside.

   2 min
4. 4

   Drain any excess fat from pan and add remaining oil. Add onions, carrots and celery and sauté for about 5 minutes. Season with salt and pepper.

5. 5

   Add garlic and thyme and continue to sauté for an additional 3 minutes. Stir in tomato paste.

   3 min
6. 6

   Deglaze pot with red wine, making sure to scrape any browned bits that may have stuck to the bottom, with a wooden spoon. Boil until liquid has been reduced by one third.

7. 7

   Add short ribs back to the pot, in a single layer and top with stock.

8. 8

   Bring to a boil, cover and place into the oven for about 2 hours or until short ribs are fork tender.

   120 min
9. 9

   Remove short ribs from braising liquid and set aside.

10. 10

    Strain braising liquid and pour back into the braiser. Place mixture over medium-low heat and bring to a simmer. Once mixture is simmering add butter and whisk together until a smooth sauce forms. Adjust salt and pepper as needed.

Gremolata

1. 11

   Combine all ingredients into a small bowl and toss together.

Assembly

1. 12

   Place a scoop of mashed potatoes into a shallow bowl and top with a short rib. Top with a ladle of sauce and finish with a sprinkle of gremolata. Serve immediately.