Sep 24 2026
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

Cream of Corn

Roasted Potatoes

Spinach

Method

Short Rib

  1. 1

    Prepare the Short Ribs

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

  2. 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. 3

    Cook the Aromatics

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

  4. 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

  1. 5

    Cook the Corn

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

  2. 6

    Blend the Mixture

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

Roasted Potatoes

  1. 7

    Prepare Potatoes

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

  2. 8

    Roast Potatoes

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

Spinach

  1. 9

    Sauté Spinach

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

  2. 10

    Add Spinach

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

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