Jul 14 2026
Restaurants›1928 Beacon Hill›Overnight Braised Short Rib Recipe

Overnight Braised Short Rib Recipe

Inspired by 1928 Beacon Hill
Time3h
Serves4

Honey-thyme glazed carrots and parsnips, vanilla parsnip purée

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Ingredients

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Short Ribs

Honey-Thyme Glazed Carrots and Parsnips

Vanilla Parsnip Purée

Method

Braised Short Ribs

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 300°F (150°C). Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion and carrots. Sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.

  4. 4

    Deglaze

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

  5. 5

    Add Broth and Herbs

    Add the beef broth and thyme sprigs to the pot. Return the short ribs back to the pot.

  6. 6

    Braise

    Cover the pot and transfer it to the oven. Braise for 3 hours, until the meat is tender and falling off the bone.

Honey-Thyme Glazed Carrots and Parsnips

  1. 7

    Cook Carrots and Parsnips

    In a large skillet over medium heat, melt the butter. Add the sliced carrots and parsnips, and sauté for about 5 minutes until they begin to soften.

  2. 8

    Add Honey and Thyme

    Stir in the honey, fresh thyme, and salt. Cook for an additional 5-7 minutes, until the vegetables are tender and glazed.

Vanilla Parsnip Purée

  1. 9

    Cook Parsnips

    In a pot, cover the chopped parsnips with water and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain and set aside.

  2. 10

    Blend the Purée

    In a blender or food processor, combine the cooked parsnips, heavy cream, butter, vanilla extract, and salt. Blend until smooth and creamy.

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