Jun 08 2026
Restaurants›Basil & Mint›Boneless Short Ribs Recipe

Boneless Short Ribs Recipe

Inspired by Basil & Mint
Time3h 30m
Serves4

Slowly Braised with Onions, Rosemary, Red Wine, Demi-Glaze, Horseradish Mashed Potatoes

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Ingredients

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For the Braised Short Ribs

For the Horseradish Mashed Potatoes

Method

Braised Short Ribs

  1. 1

    Sear the Ribs

    In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove from the pot and set aside.

  2. 2

    Sauté the Onions

    In the same pot, add the chopped onion and cook until translucent, about 5 minutes. Stir in the chopped rosemary.

  3. 3

    Deglaze the Pot

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 5 minutes.

  4. 4

    Braised Short Ribs

    Return the short ribs to the pot, add the demi-glaze, and bring to a gentle simmer. Cover and cook on low heat for about 3 hours or until the ribs are tender.

Horseradish Mashed Potatoes

  1. 5

    Boil the Potatoes

    In a large pot, cover the cubed potatoes with water and add a pinch of salt. Bring to a boil and cook until tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, heavy cream, prepared horseradish, and salt. Mash until smooth and creamy.

To Serve

  1. 7

    Plate the Dish

    Serve the braised short ribs over a generous scoop of horseradish mashed potatoes. Drizzle some of the braising liquid over the top.

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