Short ribs have earned a reputation for being a winter protein, but I argue that the rich and fatty meat can be enjoyed year-round. This recipe, unlike other hearty braised short ribs, has simpler ingredients that allow the braised meat to be used in a variety of ways. If you’re wanting a gravy-less meal, follow the recipe until short ribs are fully cooked. Remove the short ribs, discard the braising liquid, and shred for tacos, add to salads or grain bowls, or toss with grilled vegetables on top of creamy polenta. For cooler spring nights, serve these short ribs with its gravy on top of herb-butter roasted red potatoes for a slightly comforting meal that isn’t too heavy for the early warm weather. The potatoes are also good on their own as a side dish when grilling during the summer. Follow the recipe or pick-and-choose your favorite parts for a meal of your choice. 

A simple braise recipe for a variety of short rib-based meals. Justin/UP

Short Ribs with Herb-Butter Roasted Potatoes
Serves 4

Ingredients 

For Short Ribs
2 pounds beef short ribs
1 tablespoon neutral oil, to sear
Salt and ground black pepper, to taste
1 medium onion, thinly sliced
2 leeks, thinly sliced
1 teaspoon dried thyme
1 tablespoon flour
2 cups dry red wine
1½ cups beef broth
3 bay leaves
1 tablespoon cornstarch

For Potatoes
1½ pounds small red potatoes (about 7-9), cut in half lengthwise
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried sage
¼ teaspoon dried thyme
¼ teaspoon dried rosemary
6 cloves garlic, peeled and smashed  

Directions

For Short Ribs

1. Preheat the oven to 350˚F.
2. Pat short ribs dry with paper towels, then season on all sides with salt and pepper. 
3. In a Dutch oven, heat oil over medium-high heat. Sear short ribs until browned on all sides, about 2 to 4 minutes, then transfer to a platter. 
4. To the same pot, add the onion, leeks, and thyme, and season with salt and pepper. Cook, stirring occasionally, until onions and leeks start to soften, about 1 to 2 minutes. Sprinkle with flour and cook for 1 minute, stirring occasionally to prevent burning.
5. Return short ribs to the pot, laying them on top of onions and leeks. Add wine, beef stock, and bay leaves and bring to a simmer. Cover and place in the oven for about 2 hours, or until short ribs are tender and sauce has reduced and slightly thickened. 
6. Remove Dutch oven and place on the stove. Remove bay leaves and discard. Remove short ribs and place on a cutting board. Discard bones and shred or roughly chop short rib meat. 
7. In a small bowl, whisk together cornstarch and 2 tablespoons short rib sauce to make a slurry. Over medium-low heat, pour the slurry into Dutch oven and whisk together to combine. Simmer on low until sauce thickens into a gravy. Place short ribs back into Dutch oven to keep warm until ready to serve. 

For Potatoes 

1. Preheat the oven to 450°F and line a sheet tray with foil.
2. In a small bowl, whisk together butter, olive oil, salt, black pepper, oregano, sage, thyme, and rosemary.
3. In a medium bowl, add potatoes and butter-herb mixture. Toss evenly to coat and pour onto the prepared sheet pan. Arrange potatoes cut side down. Scatter garlic around potatoes. 
4. Place in the oven and roast potatoes until the bottoms begin to turn golden brown, about 12 to 15 minutes. Flip the potatoes cut side up and roast for another 12 to 15 minutes or until potatoes are a deep golden brown. Remove the pan from the oven and discard garlic. 
5. Individually plate or serve potatoes on a platter with short ribs and gravy on top.