Jul 14 2026
Restaurants›Bones Restaurant›Braised Beef Short Rib With Mushrooms, Carrots, Haricot Vert, Cippolini Onion, Fresh Horseradish, Red Wine Demi Recipe

Braised Beef Short Rib With Mushrooms, Carrots, Haricot Vert, Cippolini Onion, Fresh Horseradish, Red Wine Demi Recipe

Inspired by Bones Restaurant
Time3h
Serves4

Make Braised Beef Short Rib With Mushrooms, Carrots, Haricot Vert, Cippolini Onion, Fresh Horseradish, Red Wine Demi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Ingredients

    Start by seasoning the beef short ribs with salt and black pepper. Set aside. Clean and trim the cippolini onions, carrots, and mushrooms. Cut the carrots into bite-sized pieces and slice the mushrooms.

  2. 2

    Sauté Vegetables

    In a large Dutch oven, heat olive oil over medium-high heat. Add cippolini onions and sauté until they are golden brown, about 5 minutes. Add carrots and mushrooms, cooking for an additional 5 minutes until they soften slightly.

Braising

  1. 3

    Brown the Short Ribs

    Remove the sautéed vegetables from the pot and set aside. In the same pot, add the beef short ribs, browning them on all sides for about 8-10 minutes. Remove and set aside.

  2. 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 let it reduce by half, about 10-15 minutes.

  3. 5

    Add Broth and Herbs

    Return the short ribs and sautéed vegetables to the pot. Add beef broth and fresh thyme. Bring to a boil, then cover and reduce heat to low. Simmer for about 2.5 hours until the meat is tender.

Finishing Touches

  1. 6

    Cook Haricot Vert

    While the ribs are braising, bring a small pot of salted water to a boil. Add the haricot vert and blanch for 3-4 minutes until tender but crisp. Drain and set aside.

  2. 7

    Prepare the Horseradish

    Grate the fresh horseradish and set aside to serve as a garnish.

  3. 8

    Serve

    Once the ribs are tender, remove them from the pot and let them rest for a few minutes. Strain the braising liquid and reduce it on medium heat to create a demi-glace. Serve the short ribs with the vegetables, a drizzle of demi-glace, and a sprinkle of fresh horseradish on top.

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