Jul 14 2026
Restaurants›Bleu Duck Kitchen›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Bleu Duck Kitchen
Time3h
Serves4

With mashed potatoes and seasonal vegetables

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Ingredients

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For the Braised Short Rib

For the Mashed Potatoes

For the Seasonal Vegetables

Method

For the Braised Short Rib

  1. 1

    Prepare the Ribs

    Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 8-10 minutes. Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

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

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let the wine reduce for about 3-4 minutes.

  5. 5

    Add Broth and Herbs

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

  6. 6

    Braise

    Cover the pot and transfer it to a preheated oven at 350°F (175°C). Braise for 2.5 to 3 hours, or until the ribs are tender.

For the Mashed Potatoes

  1. 7

    Boil the Potatoes

    In a large pot, add the peeled and cubed potatoes and enough water to cover them by an inch. Add a pinch of salt and bring to a boil. Cook for 15-20 minutes until fork-tender.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

For the Seasonal Vegetables

  1. 9

    Prepare the Vegetables

    In a large skillet, heat olive oil over medium heat. Add broccoli florets and sliced carrots. Sauté until tender, about 5-7 minutes.

  2. 10

    Season the Vegetables

    Season with salt and black pepper to taste before serving.

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