With so many festive gatherings on the calendar this month, I assumed I’d be making the usual seasonal dishes – Turkey, something with cranberries or sage or a classic Thanksgiving side. Instead, in a twist of fate, every host I’m seeing this month has asked me to bring my household favorite - short ribs.
It’s not a traditional November dish… but somehow, it works.
Rich, tender, deeply savory - the kind of meal that fills a kitchen with warmth long before anyone sits down to eat. And because I typically cook for a crowd, I often make anywhere from 5 to 10 pounds at a time (adjust accordingly for your own gatherings!). Over the years I’ve tested countless versions, and this is the one I return to again and again - simple, reliable, and consistently devoured.
Below is my adapted version, from the Bon Apetit method.
Mariana’s Crowd-Pleaser Short Ribs
Serves: 4–6 (or more, depending on your pan + people)
Prep Time: 45 minutes
Cook Time: 2½–3 hours
Ingredients
(Scale up or down — I routinely cook 5–10 lbs.)
- 3–4 lbs bone-in beef short ribs (or more if cooking for a crowd)
- Kosher salt + freshly cracked black pepper
- 2 tbsp olive oil
- 2-3 large onion, finely chopped
- 3–4 carrots, finely chopped
- 2–3 celery stalks, finely chopped
- 1 garlic head, slices crosswise in half
- 2 tbsp tomato paste
- 3 tbsp flour
- 1 bottle dry red wine ( not just any kind – the kind you would drink)
- 4 cups beef broth
- 1-2 bay leaf
- 8 sprigs of fresh thyme
- 3-4 springs of rosemary
- 10 springs fresh parsley
Instructions
1. Season + Sear
Generously season the short ribs with salt and pepper.
In a large Dutch oven, heat olive oil and sear the ribs on all sides until deeply browned. Remove and set aside.
2. Build the base
Add chopped onion, carrot, celery, and garlic to the pot.
Cook and stir constantly until softened and lightly caramelized (about 5-7 minutes).
Add tomato paste and flour. Cook for 1–2 minutes to deepen the flavor.
3. Deglaze
Pour in the red wine, scraping up all of the browned bits from the bottom.
Return the short ribs to the pot. Bring to a boil, then simmer until the wine reduces by about half (about 25 minutes).
4. Braise
Add broth, and a bouquet of your aromatics (preferably tied with a string of twine) and the garlic.
Bring to a gentle simmer, cover, and chill. Ideally you let the meat marinate in the liquid and seasonings overnight I the refrigerator to intensify the flavors. Then, transfer to a 350°F oven for 2½–3 hours, or until the ribs are falling off the bone.
5. Finish
Remove the ribs, your bouquet and mash the sauce. Then strain it through a sieve creating a perfect gravy. Taste and adjust seasoning if needed (usually it’s not needed).
Serving Notes
- I always serve these over a creamy, buttery polenta - it soaks up the sauce perfectly.
- Mashed potatoes or pappardelle also work beautifully.
- If you have leftovers (you won’t), eat them the next day - the flavor only deepens.
Why This Dish Works in November
It feels cozy and celebratory without trying too hard. And while it’s not a traditional holiday dish, it somehow fits every table, from a casual friendsgiving to a quiet dinner at home.
And no, there is never any left over.
Enjoy — and let me know if you make it!
For more Hamptons recipes, lifestyle moments, and seasonal inspiration, visit marianahamptons.com.