The Only Braised Short Rib Recipe You Need
The ONLY Braised Short Rib Recipe You Need is a medium American recipe that serves 4. 620 calories per serving. Recipe by Chef Billy Parisi on YouTube.
Prep: 25 min | Cook: 3 hrs 15 min | Total: 3 hrs 55 min
Cost: $65.48 total, $16.37 per serving
Ingredients
- 2.5 lb Beef Short Ribs (bone‑in, cut into individual pieces)
- 2 medium Yellow Onion (large dice; can use white or sweet onions)
- 2 large Carrot (peeled and large dice; peels can be saved for stock)
- 2 large Celery Stalk (large dice)
- 4 cloves Garlic (minced)
- 4 sprigs Flat‑Leaf Parsley (tied together with butcher’s twine)
- 7 sprigs Fresh Thyme (tied with parsley)
- 1 sprig Fresh Rosemary (tied with herb bundle)
- 1 Bay Leaf (dried)
- 2 Tbsp Rendered Lard (can substitute ghee, clarified butter, or neutral oil)
- 2 cup Red Wine (full‑bodied (Chianti, Shiraz, Cabernet Sauvignon, etc.))
- 2 Tbsp Tomato Paste (adds depth and helps thicken)
- 8 cup Beef Stock (homemade or high‑quality store‑bought)
- 2 Tbsp Olive Oil (for polenta sauté)
- 2 cup Yellow Corn Grits (Polenta) (coarse grind, yellow variety)
- 4 Tbsp Unsalted Butter (cut into pieces, added at end of polenta)
- 0.5 cup Parmesan Cheese (freshly grated)
- to taste Salt (kosher or sea salt)
- to taste Black Pepper (freshly cracked)
Instructions
Prep Vegetables & Herbs
Dice the onions, carrots, and celery into uniform large dice. Mince the garlic. Tie together parsley, thyme, rosemary, and bay leaf with butcher’s twine.
Time: PT15M
Season Short Ribs
Pat the short ribs dry, then generously season all sides with salt and freshly cracked black pepper.
Time: PT5M
Sear the Ribs
Heat the Dutch oven over medium‑high heat, add rendered lard, and when it lightly smokes, place the ribs fat side down. Sear 3‑4 minutes per side until a deep golden brown forms.
Time: PT10M
Temperature: medium‑high
Sauté Aromatics
Remove ribs and set aside. Discard half of the rendered fat (optional). Add the diced onions, carrots, celery, and garlic to the pot and sauté 5‑7 minutes until the vegetables begin to brown on the edges.
Time: PT7M
Temperature: medium‑high
Deglaze with Red Wine
Pour in 2 cups of red wine, bring to a boil, and reduce by half (about 5‑7 minutes).
Time: PT7M
Temperature: medium‑high
Add Tomato Paste
Stir in 2 Tbsp tomato paste and cook for 1 minute to caramelize.
Time: PT1M
Temperature: medium‑high
Add Stock and Herbs, Return Ribs
Add 8 cups beef stock, the tied herb bundle, and season with additional salt and pepper. Return the seared ribs to the pot, ensuring they are mostly submerged. Bring to a boil.
Time: PT5M
Temperature: medium‑high
Braise Low and Slow
Reduce heat to low, cover the Dutch oven, and let the ribs braise for 2½‑3 hours on the stovetop (or 325°F in the oven). Check every 45 minutes, turning ribs if needed.
Time: PT2H30M
Temperature: low
Prepare Creamy Polenta
In a separate saucepan, heat 2 Tbsp olive oil over medium heat. Add half of the diced onion and sauté 3‑4 minutes. Add the remaining minced garlic and cook 30 seconds. Add 6 cups chicken stock, bring to a rolling boil, then whisk in 2 cups yellow corn grits. Reduce heat to low and whisk continuously for 12‑15 minutes until thick and creamy. Stir in 4 Tbsp butter, ½ cup grated Parmesan, and season with salt and pepper.
Time: PT20M
Temperature: medium‑high to low
Reduce Braising Sauce
Remove the ribs and set aside. Strain the braising liquid through a fine mesh strainer, discarding the vegetables. Return the strained liquid to a clean pot and simmer over high heat for 20 minutes, reducing to a glossy sauce.
Time: PT20M
Temperature: high
Re‑warm Ribs in Sauce
Place the short ribs back into the reduced sauce, cover, and keep warm for 5 minutes.
Time: PT5M
Temperature: low
Plate and Garnish
Spoon a generous portion of creamy polenta onto each plate, top with 1‑2 short ribs, ladle over the rich sauce, and garnish with fresh parsley, thyme, or rosemary leaves.
Time: PT5M
Nutrition Facts
- Calories
- 620
- Protein
- 35 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 3 g
Dietary info: Contains Dairy, High Protein
Allergens: Dairy
Ingredient Substitutions
- Instead of Beef Short Ribs: Beef shank cross‑cut, Lamb shanks
- Instead of Yellow Onion: Leeks, shallots
- Instead of Carrot: Parsnip, Turnip
- Instead of Celery Stalk: Fennel stalk, Celery root
- Instead of Garlic: Garlic powder (1 tsp), Garlic paste
- Instead of Flat‑Leaf Parsley: Italian parsley, Cilantro (different flavor)
- Instead of Fresh Thyme: Dried thyme (1 tsp), Herbes de Provence
- Instead of Fresh Rosemary: Dried rosemary (½ tsp), Sage
- Instead of Bay Leaf: Dried thyme, Oregano
- Instead of Rendered Lard: Ghee, Vegetable oil
- Instead of Red Wine: Beef broth with a splash of balsamic, Port wine
- Instead of Tomato Paste: Tomato purée (1 Tbsp), Ketchup (1 Tbsp)
- Instead of Beef Stock: Chicken stock, Vegetable stock
- Instead of Olive Oil: Butter, Vegetable oil
- Instead of Yellow Corn Grits (Polenta): Creamy instant polenta (½ cup), Millet
- Instead of Unsalted Butter: Olive oil, Margarine
- Instead of Parmesan Cheese: Pecorino Romano, Grana Padano
- Instead of Salt: Soy sauce (for umami), Miso paste (small amount)
- Instead of Black Pepper: White pepper, Ground coriander
Equipment Needed
- Dutch Oven
- Fine Mesh Strainer or Chinois
- Chef's Knife
- Cutting Board
- Tongs
- Slotted Spoon
- Whisk
- Measuring Cups and Spoons
- Oven (optional) (optional)
Critical Steps — Do Not Skip
- Achieving a deep golden sear on the short ribs before braising.
- Reducing the red wine by half to concentrate flavor.
- Braising at a low temperature for at least 2½ hours until the meat is tender.
- Whisking the polenta continuously to prevent lumps.
- Reducing the braising liquid to a glossy sauce.
Chef Tips from the Video
- Use a good quality beef stock; homemade stock adds the deepest flavor.
- Choose a red wine you would enjoy drinking – the flavor concentrates during reduction.
- Tie the herb bundle with butcher’s twine so it can be removed in one piece.
- For extra richness, finish the sauce with a splash of cold butter right before serving.
Troubleshooting
Ribs are still tough after braising.
Continue braising at low heat for another 30‑45 minutes; the connective tissue will break down with time.
Sauce is too thin after reduction.
Simmer uncovered for a few more minutes or whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch + 1 tsp water).
Polenta becomes lumpy.
Whisk constantly from the moment the grits hit the liquid; use a fine‑mesh sieve to sift the grits before adding.
The dish is overly greasy.
Discard more of the rendered fat after searing, or skim excess fat from the surface of the braising liquid before reduction.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate up to 5 days.
Freezer: Place in airtight containers; freeze up to 6 months.
Room temperature: Not recommended; the dish contains perishable meat and dairy.
Make-Ahead Tips
- The short ribs can be braised a day ahead; reheat gently in the sauce.
- Polenta can be made ahead, cooled, sliced, and reheated in a skillet with a splash of stock.
- The reduced sauce stores well; keep it separate and combine with ribs just before serving.
Frequently Asked Questions
What is the cultural significance and history of braised beef short ribs in American comfort food cuisine?
Braised short ribs have become a staple of American comfort cooking, tracing back to European peasant dishes where tough cuts were slowly cooked to become tender. In the U.S., the method was popularized by mid‑century home cooks and later by restaurant chefs who prized the rich, gelatinous broth and fall‑off‑the‑bone texture.
What traditional regional variations of braised short ribs exist within American cuisine?
In the Midwest, short ribs are often braised with beer and root vegetables, while Southern versions may include tomatoes, brown sugar, and hot sauce. The Italian‑American style, like this recipe, uses red wine, herbs, and a Parmesan‑finished polenta side.
How is braised short ribs traditionally served in the Midwest United States?
Midwestern families traditionally serve braised short ribs over buttery egg noodles or mashed potatoes, accompanied by the thickened braising broth as a gravy. The dish is often paired with a simple green vegetable such as green beans.
What occasions or celebrations is braised short ribs traditionally associated with in American culture?
Braised short ribs are popular for holiday meals like Thanksgiving or Christmas, as well as for weekend family gatherings and pot‑luck events where a hearty, make‑ahead dish is appreciated.
What makes this pan‑seared slow braised beef short ribs recipe special within American comfort food cuisine?
The recipe combines a high‑heat sear for caramelized flavor with a long, low braise in red wine and beef stock, creating layers of depth. Finishing the sauce and serving over creamy Parmesan polenta adds an Italian‑American twist that elevates the classic comfort dish.
What are the most common mistakes to avoid when making braised beef short ribs from Chef Billy Parisi's YouTube channel?
Common errors include under‑searing the ribs, which reduces flavor; braising at too high a temperature, leading to tough meat; and discarding too much of the rendered fat, resulting in a thin, bland sauce. Follow Chef Billy’s timing for sear and low‑heat braise for best results.
Why does Chef Billy Parisi’s short rib recipe reduce the wine before adding tomato paste instead of the opposite order?
Chef Billy believes reducing the wine first concentrates its fruit and tannin flavors, creating a richer base. Adding tomato paste afterward prevents the paste from burning and allows it to meld with the concentrated wine, enhancing both depth and thickness.
Can I make Chef Billy Parisi’s braised short ribs ahead of time and how should I store them?
Yes, the ribs can be fully braised a day ahead. Cool the dish, strain the sauce, and store the meat and sauce separately in airtight containers in the refrigerator for up to five days. Reheat gently on the stovetop, adding a splash of stock if needed.
What texture and appearance should I look for when the braised short ribs are done?
The meat should be tender enough to pull away from the bone with a gentle jiggle and a slight wobble. The surface should be a deep mahogany color, and the sauce should be glossy and coat the ribs without being watery.
What does the YouTube channel Chef Billy Parisi specialize in?
The YouTube channel Chef Billy Parisi specializes in approachable, classic American and Italian‑American home cooking, focusing on hearty meat dishes, step‑by‑step technique explanations, and practical tips for everyday cooks.
How does the YouTube channel Chef Billy Parisi's approach to braised meat dishes differ from other cooking channels?
Chef Billy Parisi emphasizes mastering fundamental techniques—like proper searing, low‑heat braising, and sauce reduction—while keeping ingredient lists simple and budget‑friendly. He often ties in cultural context and offers clear visual cues, setting his tutorials apart from more flashy or shortcut‑focused channels.
Last updated: August 30, 2026
