New York Braised Short Ribs
A New York steakhouse showpiece, bone-in beef short ribs slow-braised in red wine and beef stock until falling tender, served with creamy mashed potato and roasted bone marrow butter.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and quarter potatoes; roughly chop onion, carrots, celery; smash garlic; strip thyme and rosemary leaves. Pat short ribs dry, season generously with salt and pepper on all sides. Preheat oven to 160°C.
Sear
Heat oil in a large oven-safe pot over high heat until smoking. Sear short ribs 3–4 minutes per side until deep mahogany crust forms. Remove and set aside.
Saute
Reduce heat to medium, add onion, carrots, celery to the pot. Cook 5–6 minutes, stirring occasionally, until softened and beginning to colour. Add garlic and tomato paste, cook 2 minutes stirring constantly until paste darkens.
Build
Pour in red wine, bring to a boil, scrape up browned bits. Simmer 3 minutes until slightly reduced. Add beef stock, thyme, rosemary, bay leaves. Return short ribs, ensure two-thirds submerged.
Braise
Cover tightly, transfer to oven. Braise 3–3.5 hours at 160°C until meat is completely tender and pulling from bone. While ribs braise, boil potatoes in salted water 18–20 minutes until completely tender when pierced.
Reduce
Remove short ribs, set aside. Strain braising liquid through fine sieve into clean saucepan. Simmer over medium-high heat 8–10 minutes until reduced by half and glossy. Drain potatoes, steam dry 1 minute over low heat, mash with butter, warm cream, salt, white pepper until smooth.
Plate
Mount mashed potato on each plate, top with a short rib, spoon reduced braising sauce liberally over. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.