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Restaurants›Ampersea›Short Rib Recipe

Short Rib Recipe

Inspired by Ampersea

Time3h 30m

Serves4

Cream of corn, roasted potatoes, spinach

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Ingredients

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Short Rib

2 pounds Beef short ribs

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium Onion, chopped

4 cloves Garlic, minced

2 cups Beef broth

1 tsp Dried thyme

1 leaf Bay leaf

Cream of Corn

3 cups Fresh corn kernels

1 cup Heavy cream

2 tbs Butter

1 tsp Celtic sea salt

1 tsp black pepper

Roasted Potatoes

1 1/2 pounds Baby potatoes, halved

3 tbs olive oil

1 tbs Rosemary, chopped

1 tsp Celtic sea salt

1 tsp black pepper

Spinach

4 cups Fresh spinach

1 tbs olive oil

2 cloves Garlic, minced

1 to taste Celtic sea salt

1 to taste black pepper

Method

Short Rib

1

Prepare the Short Ribs

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

2

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove the ribs and set aside.

3

Cook the Aromatics

Add the chopped onion and minced garlic to the pot, sautéing until softened.

4

Deglaze and Braise

Pour in the red wine, scraping up the browned bits. Add the beef broth, thyme, and bay leaf. Return the ribs to the pot, cover, and braise in the oven for about 3 hours until tender.

Cream of Corn

5

Cook the Corn

In a saucepan, melt butter over medium heat. Add corn kernels and sauté for about 5 minutes.

6

Blend the Mixture

Add heavy cream, salt, and pepper. Blend until smooth using an immersion blender or food processor.

Roasted Potatoes

7

Prepare Potatoes

Preheat oven to 425°F (220°C). Toss halved baby potatoes with olive oil, rosemary, salt, and pepper.

8

Roast Potatoes

Spread potatoes on a baking sheet and roast for 25-30 minutes until golden and crispy.

Spinach

9

Sauté Spinach

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute.

10

Add Spinach

Add the fresh spinach and sauté until wilted. Season with salt and black pepper to taste.