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Braised Short Rib
A challenge
Total time
225 min
$ $ $


When this dish is done right, you know it's done right. With a little bit of time and effort, this could be the best meal you've ever made


Serves 2


Step 1
Generously salt the short rib and leave uncovered in refrigerator for at least 2 hours
Step 2
Chop celery, carrot and ½ of the onion and add to a deep pot with olive oil. Let sit for 1 minute on medium heat before stirring to allow the vegetables to brown a little
Step 3
Add the short rib and sear on all sides, then cover ¾ of the way with beef stock. Add in fresh thyme, parsley, and bay leaf, then cover and let simmer for 2-3 hours, flipping the beef over every hour
Step 4
Chop ½ an onion and the garlic and fry in a separate pan with vegetable oil. Add mixed herbs, salt and pepper, then blend once the onion is soft and translucent
Step 5
Microwave the baking potato for 7 minutes, then remove the skin and put through a ricer. Add the seasoned onion puree and stir well
Step 6
Remove the beef from the pot, strain vegetables and reduce the liquid along with red wine. Optionally add in a flour slurry to thicken sauce. Add salt, pepper, and optionally a pinch of brown sugar to taste once sauce is 3/4 of the way reduced
Step 7
Add short rib back to the pot and baste while sauce continues to reduce until the sauce is thickened to taste
Step 8
Plate with onion mashed potatoes, roasted vegetable of your choosing and a generous glossing of the demi-glace. Garnish with fresh parsley, serve and enjoy!
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