Red Wine–Braised Beef Short Ribs with Root Vegetables

Ingredients

• 1.8 kg bone-in beef short ribsAbout 8 ribs, 2.5–3 cm thick; ask the butcher to cut them English style and keep the bone in for flavor and body in the sauce. Bone-in adds richness without extra cost per serving versus boneless at many counters — check both prices.
• 2 tbsp kosher saltFor generous seasoning of the meat and vegetables.
• 1 tbsp black pepper, freshly cracked
• 2 tbsp neutral oilGrapeseed or canola — high smoke point for a hard sear.

vegetables

• 2 yellow onions, quartered
• 3 carrots, cut into 5 cm batons
• 2 parsnips, cut into 5 cm batonsSeptember is their first month in season — sweet and firm.
• 2 celery stalks, cut into 5 cm pieces
• 6 clove garlic cloves, smashed

braising liquid

• 2 tbsp tomato paste
• 750 ml dry red wineSomething you'd drink — a Côtes du Rhône or similar medium-bodied red. Never 'cooking wine'.
• 750 ml beef stockLow-sodium if store-bought, so you can control the reduction.
• 6 sprig fresh thyme sprigs
• 2 bay leaves
• 1 tsp whole black peppercorns

finishing

• 2 tbsp unsalted butterCold, for mounting the finished sauce.
• 2 tbsp flat-leaf parsley, chopped

Steps

1. Pat the short ribs completely dry with paper towels — surface moisture is the enemy of browning. Season all sides generously with kosher salt and cracked pepper. Let them sit at room temperature for 45 minutes while you prep the vegetables and preheat the oven to 160°C.45 minSalting this far ahead seasons the meat deeply, not just the crust.
2. Heat the oil in a heavy Dutch oven over medium-high heat until it shimmers. Sear the ribs in a single layer, without crowding, until a deep mahogany crust forms — about 3–4 minutes per side, turning with tongs. Work in two batches if needed. Transfer to a plate.25 minThis crust is the flavor foundation of the entire dish. If the meat sticks, it isn't ready to turn — it releases when the crust is set.
3. Pour off all but 1 tbsp of fat. Add the onions, carrots, parsnips, celery, and garlic; cook, scraping the browned fond from the pot bottom with a wooden spoon, until the vegetables take color at the edges, 8–10 minutes.10 minThose browned bits are pure flavor — the deglaze in the next step lifts them into the sauce.
4. Add the tomato paste and cook, stirring constantly, until it darkens to brick red and smells sweet, about 2 minutes.2 minCaramelizing tomato paste first removes the raw, tinny edge.
5. Pour in the wine, standing back from the steam. Bring to a boil and reduce by half, about 8 minutes, scraping the pot bottom clean. Add the stock, thyme, bay leaves, and peppercorns, then return the ribs bone-side up in a single layer, along with any accumulated juices. The liquid should come about two-thirds up the meat — add a little water if short.10 minBone-side up keeps the exposed meat submerged while the bones leach body into the liquid.
6. Cover, transfer to the oven, and braise at 160°C for 2½–3 hours, turning the ribs once at the halfway point. The ribs are done when a fork slides into the meat with zero resistance and the meat is just starting to pull from the bone.Hands-off · 2 hr 45 minA bare simmer, not a boil — bubbles should break the surface only occasionally. Boiling tightens the meat and makes it stringy.
7. Transfer the ribs to a platter and tent loosely with foil. Strain the braising liquid through a fine sieve, pressing on the vegetables, then skim the fat thoroughly. Return the liquid to the pot and simmer over medium heat until it coats the back of a spoon, 10–15 minutes.15 minSkim with a spoon or fat separator. Skimming, not boiling harder, is what gives you a clean, glossy sauce.
8. Off the heat, whisk in the cold butter one piece at a time until the sauce is shiny and slightly thickened. Taste and adjust salt. Nestle the ribs back into the sauce or spoon it over, scatter with parsley, and serve — with creamy polenta or mashed potatoes to catch every drop.5 minCold butter whisked into hot liquid forms an emulsion — that's the 'montage au beurre' that gives restaurant sauces their sheen.