Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 lb (1.8 kg) bone-in beef short ribs (about 8 pieces)
- 2 1/2 tsp kosher salt, plus more to taste
- 1 1/2 tsp black pepper
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 medium yellow onions, sliced
- 3 medium carrots, cut into 1-inch pieces
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine
- 2 1/2 cups (600 ml) low-sodium beef broth
- 2 tsp Worcestershire sauce
- 6 sprigs fresh thyme, 2 sprigs rosemary, 2 bay leaves
- For mash: 2 lb (900 g) carrots, 1 large yellow onion, 3 tbsp unsalted butter, 1/2 cup (120 ml) whole milk (or broth), salt and pepper
Do This
- 1) Heat oven to 325°F (163°C). Pat ribs dry; season with salt and pepper; dust with flour.
- 2) Sear ribs in olive oil in a Dutch oven (6–7 minutes per side); remove.
- 3) Sauté sliced onions + carrots; stir in garlic and tomato paste (1 minute).
- 4) Deglaze with red wine; simmer 3 minutes. Add broth, Worcestershire, and herbs; return ribs.
- 5) Cover and braise in oven 3 hours, until fork-tender.
- 6) Simmer uncovered 10–15 minutes to thicken sauce; skim fat.
- 7) Boil carrots + onion for mash until tender; mash with butter and milk; serve ribs and sauce over mash.
Why You’ll Love This Recipe
- Deep, glossy flavor: Searing plus a slow braise builds a sauce that tastes like it cooked all day (because it did).
- Comforting but not fussy: One pot for the short ribs, one pot for the mash.
- The mash is built for the sauce: Sweet carrots and mellow onion soak up every spoonful.
- Great for guests: Short ribs get more tender as they sit, so this is dinner-party friendly.
Grocery List
- Produce: 3 medium yellow onions, 5–6 medium carrots (about 2 lb / 900 g for mash + 3 medium for braise), 6 garlic cloves, fresh thyme, fresh rosemary
- Dairy: unsalted butter, whole milk (or heavy cream)
- Meat: 4 lb (1.8 kg) bone-in beef short ribs
- Pantry: olive oil, all-purpose flour, tomato paste, dry red wine, low-sodium beef broth, Worcestershire sauce, bay leaves, kosher salt, black pepper
Full Ingredients
Short Ribs and Braise
- 4 lb (1.8 kg) bone-in beef short ribs (about 8 pieces, 2 inches thick)
- 2 1/2 tsp kosher salt, plus more to taste
- 1 1/2 tsp freshly ground black pepper, plus more to taste
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 medium yellow onions (about 1 lb / 450 g), sliced 1/4-inch thick
- 3 medium carrots (about 12 oz / 340 g), cut into 1-inch chunks
- 6 garlic cloves, smashed
- 2 tbsp tomato paste
- 1 1/2 cups (360 ml) dry red wine (Cabernet Sauvignon, Merlot, or similar)
- 2 1/2 cups (600 ml) low-sodium beef broth
- 2 tsp Worcestershire sauce
- 6 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
Onion-Carrot Mash
- 2 lb (900 g) carrots, peeled and cut into 1-inch pieces
- 1 large yellow onion (about 10–12 oz / 280–340 g), cut into 1-inch chunks
- 3 tbsp unsalted butter
- 1/2 cup (120 ml) whole milk, warmed (or use beef broth for a lighter mash)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
To Finish and Serve
- 1 tbsp chopped fresh parsley (optional, for serving)
- Flaky salt and extra black pepper (optional, for serving)
Step-by-Step Instructions
Step 1: Heat the oven and prep the short ribs
Position a rack in the lower middle of the oven and preheat to 325°F (163°C).
Pat the short ribs very dry with paper towels (this helps them brown instead of steam). Season all sides with 2 1/2 teaspoons kosher salt and 1 1/2 teaspoons black pepper. Sprinkle with 2 tablespoons flour and rub it in so there’s a light, even coating.
Step 2: Sear until deeply browned
Heat a large, heavy Dutch oven (6–8 quart) over medium-high heat for 2 minutes. Add 2 tablespoons olive oil.
Working in batches so you don’t crowd the pot, sear the short ribs for 6–7 minutes per side, until a deep brown crust forms. (Sear the meaty sides first; you can also briefly brown the edges.) Transfer browned ribs to a plate.
If the bottom of the pot starts to look overly dark (not browned), lower the heat slightly and continue. A dark brown fond is good; blackened fond can make the sauce bitter.
Step 3: Sweat the onions and carrots for a flavorful base
Reduce heat to medium. Add the sliced 2 onions and the 3 carrots to the pot. Cook, stirring and scraping up some fond, for 8–10 minutes until the onions soften and start to turn golden around the edges.
Add the 6 smashed garlic cloves and cook for 30 seconds, just until fragrant.
Step 4: Concentrate the tomato paste, then deglaze with wine
Stir in 2 tablespoons tomato paste. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly (this takes away the raw taste and adds depth).
Pour in 1 1/2 cups (360 ml) red wine. Bring to a simmer and cook for 3 minutes, scraping firmly with a wooden spoon to dissolve the browned bits on the bottom of the pot.
Step 5: Build the braise and slow-cook until falling-apart tender
Add 2 1/2 cups (600 ml) beef broth and 2 teaspoons Worcestershire sauce. Return the short ribs (and any juices on the plate) to the pot, nestling them into the liquid and vegetables.
Add the herbs: 6 thyme sprigs, 2 rosemary sprigs, and 2 bay leaves.
Bring the liquid to a gentle simmer on the stovetop. Cover with a tight-fitting lid and transfer to the oven. Braise for 3 hours, or until the meat is very tender and a fork slides in easily. (If your ribs are especially thick, they may need up to 3 hours 15 minutes.)
Step 6: Skim, reduce, and make the sauce glossy
Carefully remove the pot from the oven. Transfer the short ribs to a plate and tent loosely with foil. Discard bay leaves and herb stems (you can simply fish out the woody rosemary stems and thyme stems).
Skim excess fat from the surface of the braising liquid with a spoon. For a slightly thicker sauce, simmer the braising liquid and vegetables uncovered over medium heat for 10–15 minutes, stirring occasionally, until it looks glossy and lightly coats a spoon.
Taste and adjust seasoning with salt and pepper as needed.
Step 7: Cook and mash the onion-carrot mash
While the sauce reduces (or while the ribs rest), make the mash. Add the 2 lb (900 g) carrots and 1 large onion to a medium pot and cover with water by 1 inch. Add 1 teaspoon kosher salt.
Bring to a boil, then reduce to a steady simmer and cook for 15–18 minutes, until the carrots are very tender when pierced with a knife. Drain well and return to the pot.
Add 3 tablespoons butter and mash. For rustic texture, use a potato masher. For a smoother mash, use a food mill or briefly use an immersion blender (avoid over-blending into a gluey purée).
Stir in 1/2 cup (120 ml) warmed milk a little at a time until it’s creamy but still sturdy enough to hold the ribs. Season with 1/2 teaspoon black pepper and more salt as needed.
Step 8: Serve with plenty of sauce
Spoon a generous mound of onion-carrot mash onto each plate. Top with a short rib (or two), then ladle over the onions, carrots, and glossy braising sauce.
If you like, finish with chopped parsley, plus a pinch of flaky salt and extra black pepper. Serve hot.
Pro Tips
- Dry the ribs before searing: Moisture is the enemy of browning. Patting dry makes a dramatic difference in crust and flavor.
- Keep the braise at a gentle simmer: In the oven, you want quiet bubbling, not a rolling boil. If it’s boiling hard, lower the oven to 300°F (149°C).
- For ultra-clean sauce: Make the dish a day ahead, chill overnight, then lift off the hardened fat cap before reheating. The flavor also improves.
- Don’t rush the reduction: Reducing uncovered for 10–15 minutes concentrates flavor and gives you that restaurant-style sheen.
- Make the mash sturdier or looser: Add milk slowly so the mash lands exactly where you want it.
Variations
- No-wine option: Replace the red wine with 1 1/2 cups (360 ml) extra beef broth plus 2 tablespoons balsamic vinegar. Simmer 1 minute after adding vinegar.
- Herb and citrus twist: Add 1 teaspoon orange zest to the braise and finish with 1 teaspoon lemon juice stirred into the sauce right before serving.
- Extra-vegetable mash: Swap in 1 lb (450 g) carrots + 1 lb (450 g) parsnips for a slightly peppery, earthy mash.
Storage & Make-Ahead
Store short ribs and sauce together in an airtight container for up to 4 days in the refrigerator. Store the onion-carrot mash separately for up to 4 days.
To reheat, warm ribs and sauce covered in a saucepan over low heat, stirring occasionally, until hot throughout (15–25 minutes). Add a splash of broth if the sauce tightens too much. Reheat mash with a splash of milk over low heat, stirring until creamy.
To make ahead, braise the ribs up to 2 days in advance. Chill overnight, remove the solid fat from the top, then reheat gently and reduce the sauce to your preferred thickness.
Nutrition (per serving)
Approximate, based on 6 servings: 780 calories, 48 g protein, 50 g fat, 30 g carbohydrates, 5 g fiber, 980 mg sodium.
