Jul 13 2026
Restaurants›Bakersfield Mass Ave›Short Rib Recipe

Short Rib Recipe

Inspired by Bakersfield Mass Ave
Time4h
Serves6

braised short rib, queso fresco, crema, pickled white onion, radish, cilantro

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Ingredients

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Short Rib

Toppings

Method

Short Rib Preparation

  1. 1

    Season the Short Ribs

    Pat the short ribs dry with paper towels and season them generously with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

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

  3. 3

    Cook the Vegetables

    In the same pot, add chopped onion, carrot, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to remove any browned bits. Allow it to simmer for about 3 minutes.

  5. 5

    Add Broth and Herbs

    Return the short ribs to the pot and add beef broth, thyme, and bay leaves. Bring the mixture to a simmer.

  6. 6

    Braise the Ribs

    Cover the pot with a lid and transfer it to a preheated oven at 300°F (150°C). Braise for about 3 hours, or until the meat is tender and falling off the bone.

  7. 7

    Rest the Ribs

    Remove the pot from the oven and let the short ribs rest in the sauce for about 15 minutes before serving.

Serving Preparation

  1. 8

    Prepare the Toppings

    While the ribs are resting, prepare the toppings by crumbling the queso fresco, slicing the radish, and chopping the cilantro.

  2. 9

    Assemble the Dish

    Serve the braised short ribs on a plate, drizzle with crema, and top with crumbled queso fresco, pickled white onion, sliced radish, and chopped cilantro.

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