Dates add just a hint of sweetness to this savory main.


Credit: Photography by Nicole Franzen

Recipe Summary test

40 mins
3 hrs 10 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350°. Season the ribs generously with kosher salt and pepper. Heat a cast-iron skillet over high. Add 2 tbsp. oil, then the short ribs. Cook, pressing the ribs with tongs to get a deep brown sear, 2 to 3 minutes per side. 

  • Transfer the ribs to a large Dutch oven or pot. Clean and dry the skillet. Add the remaining 2 tbsp. oil to the skillet and heat over medium-high. Add the carrots, onions, and celery. Cook, stirring occasionally, until golden brown, 7 to 10 minutes. Add the tomato paste. Cook, stirring often, until the vegetables are deep golden-brown, 2 to 3 minutes. Transfer the vegetables to the pot. Add the dates, thyme, and garlic. 

  • In a large saucepan, simmer the stock, wine, vinegar, and mushrooms over medium heat. Stir in 2 tsp. kosher salt. Add the mixture to the pot. Cover and transfer to the oven. Cook until the meat is very tender when pierced with a fork, about 2 1/2 hours. Discard the garlic and thyme sprigs. Spoon off any fat from the surface of the sauce.

  • Divide the short ribs among plates. Top with the vegetables and some of the sauce. Serve with the remaining sauce and the Fingerling Potatoes with Tarragon & Chive Butter.