This post is essentially one deep, floor-grazing bow at the throne of Smitten Kitchen, as I kiss the ground that Deb Perelman walks on. Perelman’s amazing cookbook introduced me to this flawless short rib recipe, and gave me the courage to try to make a dish that had always intimidated me. Not anymore! So even if you’ve never braised anything in your life—or you’re not quite sure what braising even is—give this recipe a try. You won’t be disappointed, and everyone at your table will be impressed, guaranteed.
I highly recommend pairing this recipe with a side of Creamy Horseradish Cauliflower & Parsnip Puree. It’s the perfect consistency for absorbing that delicious braising liquid, and adds great texture diversity to the meal—just like creamy mashed potatoes would. Mmm. That said, you should feel free to make any of your favorite side dishes to accompany these ribs; they go well with virtually anything.
I’d also like to state, for the record, that my Dad said these short ribs were “better than any restaurant short ribs I’ve ever had.” Just trust me when I tell you that I’ve never heard him say something like that before. These ribs are just so good, they make dads say the darndest things…and mean them.
- 5 lbs. bone-in short ribs, separated between each bone
- Kosher salt
- Black pepper
- 2 Tbs. olive oil
- 1 large red onion, chopped
- 4 garlic cloves, peeled and smashed
- 2 Tbs. tomato paste
- ½ cup balsamic vinegar
- 3 Tbs. Worcestershire sauce
- 2 bottles dark beer, such as black lager
- Beef stock
- Preheat oven to 325 degrees.
- Season short ribs generously with salt and pepper on each meaty side. Don't be shy!
- Place a large, deep pan or Dutch oven over high heat. Add olive oil to cover the bottom of the pan.
- Let the oil heat up for about a minute, and then begin placing short ribs in the pan.
- Working in batches so that short ribs don't get over-crowded, sear the meat on each side until golden-brown. After each batch finishes, set seared short ribs aside on a plate.
- Once you have a golden-brown sear on all short ribs and set them aside, turn the heat down to medium.
- Pour off all but one tablespoon of the oil and fat in the pan. Then add the chopped red onion to the pan.
- Season red onion with salt and pepper and sauté for about 10 minutes, stirring occasionally with a wooden spoon, until onion is tender and slightly browned.
- Add smashed garlic cloves and sauté for another 3 minutes.
- Add tomato paste and sauté for another minute or two, stirring occasionally.
- Add balsamic vinegar, Worcestershire sauce, and beer.
- Next, add the short ribs to the pan.
- Add just enough beef stock to cover the short ribs.
- Bring the liquid to a simmer, cover the pot tightly with aluminum foil, and then place cover on top.
- Bake for 3 hours, until short ribs are tender and flake apart easily with a fork.
- Remove from oven and rest for 15 minutes, uncovered.
- Remove short ribs from braising liquid and spread out on a baking pan. Place pan in the oven to keep short ribs warm and brown them some more while you prepare the sauce.
- Strain the braising liquid into a saucepan and simmer it over high heat for 10 to 15 minutes.
- To serve, place parsnip puree (see recipe below) on plate, top with short ribs, and then ladle with sauce.
Now that you’ve got the most amazing short rib recipe under your belt, don’t forget to click on over to that ultimate short rib companion dish: Creamy Horseradish Cauliflower & Parsnip Puree. Yum and yum.