Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 1/2 to 4 lb (1.6 to 1.8 kg) bone-in beef short ribs
- 2 tsp kosher salt, plus more to taste; 1 tsp black pepper
- 2 tbsp all-purpose flour (optional, for light dredge)
- 2 tbsp neutral oil (grapeseed/canola) + 1 tbsp unsalted butter
- 1 large yellow onion, diced; 2 medium carrots, diced; 2 celery ribs, diced
- 6 garlic cloves, minced (divided)
- 2 tbsp tomato paste
- 2 1/2 cups (600 ml) dry red wine
- 2 cups (480 ml) beef stock (low-sodium)
- 2 tsp Worcestershire sauce
- 3 thyme sprigs; 1 rosemary sprig; 2 bay leaves
- 1 3/4 lb (800 g) parsnips, peeled and chopped
- 1/2 cup (120 ml) heavy cream; 3 tbsp unsalted butter (divided)
- 1 lb (450 g) baby carrots
- 10 oz (285 g) frozen pearl onions, thawed (or fresh peeled)
- 1 cup (240 ml) chicken stock or water (for glazing)
- 1 tbsp honey; 1/2 tsp kosher salt (for vegetables), plus to taste
- Gremolata: 1/2 cup parsley (finely chopped), zest of 1 lemon, 1 small garlic clove (grated), pinch salt
Do This
- 1. Heat oven to 325°F (163°C). Season short ribs with salt and pepper (lightly flour if using).
- 2. Sear ribs in oil/butter in a Dutch oven (3–4 minutes per side). Remove.
- 3. Sauté onion, carrot, celery; add garlic and tomato paste. Deglaze with wine, add stock, herbs, Worcestershire; return ribs.
- 4. Cover and braise 3 hours at 325°F (163°C) until fork-tender. Skim fat; reduce braising liquid to a glossy sauce.
- 5. Simmer parsnips until very soft; blend with cream and butter until silky.
- 6. Glaze carrots and pearl onions in butter, stock, honey, and salt until shiny and tender.
- 7. Mix gremolata. Serve ribs over parsnip purée with vegetables, spoon over red-wine reduction, finish with gremolata.
Why You’ll Love This Recipe
- Restaurant-style comfort food at home: a deep, glossy red-wine sauce with truly tender short ribs.
- Balanced plate: rich beef + creamy parsnip purée + sweet glazed vegetables + bright gremolata.
- Mostly hands-off: once it’s in the oven, the braise does the heavy lifting.
- Great for guests: it reheats beautifully and tastes even better the next day.
Grocery List
- Produce: 1 large yellow onion, 2 medium carrots (for braise) + 1 lb (450 g) baby carrots (for glazing), 2 celery ribs, 1 lemon, 1 bunch flat-leaf parsley, 1 rosemary sprig, fresh thyme sprigs, 1 3/4 lb (800 g) parsnips, garlic
- Meat: 3 1/2 to 4 lb (1.6 to 1.8 kg) bone-in beef short ribs
- Dairy: unsalted butter, heavy cream
- Pantry: dry red wine, beef stock (low-sodium), chicken stock or water (for vegetables), tomato paste, Worcestershire sauce, honey, bay leaves, neutral oil, all-purpose flour (optional), kosher salt, black pepper
Full Ingredients
For the braised short ribs and red-wine reduction
- 3 1/2 to 4 lb (1.6 to 1.8 kg) bone-in beef short ribs (4 large pieces)
- 2 tsp kosher salt (for seasoning ribs), plus more to taste
- 1 tsp freshly ground black pepper
- 2 tbsp all-purpose flour (optional, for a light dredge that helps browning)
- 2 tbsp neutral oil (canola, grapeseed, or avocado)
- 1 tbsp unsalted butter
- 1 large yellow onion, diced (about 2 cups / 300 g)
- 2 medium carrots, diced (about 1 cup / 130 g)
- 2 celery ribs, diced (about 1 cup / 100 g)
- 5 garlic cloves, minced
- 2 tbsp tomato paste
- 2 1/2 cups (600 ml) dry red wine (Cabernet Sauvignon, Merlot, or Syrah work well)
- 2 cups (480 ml) low-sodium beef stock
- 2 tsp Worcestershire sauce
- 3 fresh thyme sprigs
- 1 fresh rosemary sprig
- 2 bay leaves
For the creamy parsnip purée
- 1 3/4 lb (800 g) parsnips, peeled and cut into 1-inch (2.5 cm) chunks
- 1 garlic clove, smashed
- 1 1/2 tsp kosher salt (for the cooking water), plus more to taste
- 1/2 cup (120 ml) heavy cream, warmed
- 2 tbsp unsalted butter
- 1/4 tsp freshly ground black pepper (optional)
For the glazed baby carrots and pearl onions
- 1 lb (450 g) baby carrots
- 10 oz (285 g) frozen pearl onions, thawed (or fresh peeled)
- 1 cup (240 ml) chicken stock (or water)
- 1 tbsp honey
- 1 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more to taste
- 1 to 2 tsp fresh thyme leaves (optional, for a subtle herby note)
For the gremolata (bright finishing garnish)
- 1/2 cup (20 g) flat-leaf parsley, finely chopped
- Zest of 1 lemon (about 1 tbsp)
- 1 small garlic clove, finely grated or minced
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Heat the oven and season the short ribs
Position a rack in the lower-middle of the oven and preheat to 325°F (163°C).
Pat the short ribs dry with paper towels (this helps them brown properly). Season all over with 2 tsp kosher salt and 1 tsp black pepper. If using flour, sprinkle 2 tbsp flour lightly over the ribs and rub to coat in a thin layer.
Step 2: Sear until deeply browned
Heat a large Dutch oven (6 to 7-quart) over medium-high heat for 2 minutes. Add 2 tbsp neutral oil and 1 tbsp butter.
Sear short ribs in a single layer (work in batches if needed), about 3 to 4 minutes per side, until a dark brown crust forms. Transfer ribs to a plate.
Tip: Don’t rush the browning. That deep color is where the braise gets much of its flavor.
Step 3: Build the braising base and deglaze with wine
Reduce heat to medium. Add the diced onion, carrots, and celery to the pot. Cook, stirring and scraping up browned bits, for 8 minutes until softened and lightly golden.
Add 5 minced garlic cloves and cook for 30 seconds until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize it slightly.
Pour in 2 1/2 cups (600 ml) red wine. Bring to a brisk simmer and cook for 6 minutes, stirring occasionally, to reduce slightly and cook off harsh alcohol notes.
Step 4: Braise low and slow
Add 2 cups (480 ml) beef stock, 2 tsp Worcestershire sauce, 3 thyme sprigs, 1 rosemary sprig, and 2 bay leaves. Return the short ribs to the pot, nestling them in so the liquid comes about halfway up the sides (add a splash more stock or water if needed).
Bring just to a simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours at 325°F (163°C), flipping the ribs once at about the 2-hour mark.
The ribs are ready when a fork slides in easily and the meat is starting to pull away from the bone.
Step 5: Make the red-wine reduction sauce
Carefully transfer the ribs to a rimmed plate (they will be very tender). Tent loosely with foil.
Strain the braising liquid through a fine-mesh strainer into a saucepan (or another pot), pressing lightly on the vegetables to extract flavor. Discard solids and herbs.
Skim off fat with a spoon, or use a fat separator. (If you have time, chill the sauce for 20–30 minutes so the fat rises and is easy to remove.)
Simmer the strained liquid over medium heat until reduced to a glossy, spoon-coating sauce, about 15 to 25 minutes. Taste and adjust with salt and pepper. If you want a slightly silkier finish, whisk in 1 tbsp cold butter right at the end (optional, taken from the total butter if preferred).
Step 6: Cook and blend the creamy parsnip purée
While the sauce reduces, place parsnips in a medium saucepan and cover with water by 1 inch (2.5 cm). Add 1 smashed garlic clove and 1 1/2 tsp kosher salt.
Bring to a boil, then reduce to a steady simmer and cook until parsnips are very soft, about 12 to 15 minutes. Drain well and let sit in the colander for 2 minutes so steam escapes (this prevents a watery purée).
Blend parsnips with 1/2 cup (120 ml) warmed heavy cream and 2 tbsp butter until completely smooth (use a high-speed blender, food processor, or immersion blender). Add a splash more warm cream or hot water, 1 tbsp at a time, if you want it looser. Season to taste with salt and optional black pepper.
Step 7: Glaze the baby carrots and pearl onions
In a large skillet (with a lid), combine 1 lb (450 g) baby carrots, 10 oz (285 g) pearl onions, 1 cup (240 ml) chicken stock, 1 tbsp honey, 1 tbsp butter, and 1/2 tsp kosher salt.
Bring to a boil over high heat, then cover and reduce to medium. Cook for 8 minutes.
Uncover and continue cooking, stirring occasionally, for 6 to 10 minutes until the liquid reduces to a shiny glaze and the vegetables are tender. Stir in thyme leaves if using, and taste for salt.
Step 8: Mix gremolata and plate
In a small bowl, mix 1/2 cup chopped parsley, lemon zest, 1 grated garlic clove, and a pinch of salt. Set aside.
To serve, spoon a generous swoosh of parsnip purée onto each plate. Place a short rib on top. Add a pile of glazed carrots and pearl onions on the side. Spoon red-wine reduction over the ribs and around the plate. Finish each serving with a small snip (pinch) of gremolata for brightness.
Pro Tips
- Choose the right pot: A heavy Dutch oven with a tight lid keeps moisture in and prevents scorching.
- Brown patiently: If the ribs aren’t deeply browned, the final sauce will taste flatter. Sear in batches and give them space.
- Deglaze thoroughly: When you add the wine, scrape the bottom well. Those browned bits are concentrated flavor.
- Skim the fat for a cleaner sauce: Even 5 minutes of resting makes skimming easier. Overnight chilling is even better.
- Blend the parsnips while hot: Warm purée blends smoother. If it cools, rewarm gently with a splash of cream.
Variations
- Port wine finish: Replace 1/2 cup (120 ml) of the red wine with tawny port for a slightly sweeter, more luxurious reduction.
- Root-veg mash swap: Replace half the parsnips with celery root (by weight) for an earthier purée.
- Herb twist: Add finely chopped chives to the gremolata, or swap parsley for a mix of parsley and basil for a softer, sweet-herb brightness.
Storage & Make-Ahead
Refrigerate: Store ribs in their sauce (best for moisture) in an airtight container for up to 4 days. Store parsnip purée and glazed vegetables separately for up to 3 days. Keep gremolata refrigerated for up to 24 hours (it’s brightest the day it’s made).
Freeze: Freeze ribs with sauce for up to 3 months. Thaw overnight in the refrigerator before reheating. (Purée can be frozen, but may need re-blending with warm cream to restore silky texture.)
Reheat: Warm ribs and sauce covered in a 300°F (149°C) oven for 25 to 35 minutes, or gently on the stovetop over low heat until hot. Rewarm parsnip purée over low heat with a splash of cream, stirring often.
Make-ahead strategy: Braise the ribs 1 day ahead, chill overnight, lift off the hardened fat, then reheat and reduce/adjust the sauce right before serving. This is a stress-free dinner-party move.
Nutrition (per serving)
Approximate, based on 4 servings: 860 calories, 45 g protein, 54 g fat, 42 g carbohydrates, 8 g fiber, 16 g sugars, 980 mg sodium. Values vary with exact rib size and fat trimmed.
