Jul 14 2026
Restaurants›Annette›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Annette
Time4h
Serves4

Slow-braised short rib, garlic mashed potatoes, red wine reduction

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

For the Braised Short Rib

For the Garlic Mashed Potatoes

For Garnish

Method

For the Braised Short Rib

  1. 1

    Season the Ribs

    Pat the beef short ribs dry with paper towels. Season all sides generously with salt and black pepper.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and cook for about 5 minutes.

  5. 5

    Add Broth and Herbs

    Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should cover the ribs halfway.

  6. 6

    Braise the Ribs

    Cover the pot and transfer it to a preheated oven at 325°F (160°C). Braise for 2.5 to 3 hours until the ribs are tender.

For the Garlic Mashed Potatoes

  1. 7

    Boil Potatoes and Garlic

    In a large pot, add the quartered potatoes and peeled garlic cloves. Cover with water and add a pinch of salt. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes.

  2. 8

    Drain and Mash

    Drain the potatoes and garlic, then return them to the pot. Add the butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

To Serve

  1. 9

    Plate the Dish

    On a serving plate, spoon a generous portion of garlic mashed potatoes. Top with the braised short ribs and spoon some of the cooking liquid over the top.

  2. 10

    Garnish

    Sprinkle with chopped fresh parsley for garnish before serving.

More from Annette