Braised Beef Short Rib Recipe
Tender braised beef short rib, served with cajun fingerling potatoes, a roasted vegetable medley (asparagus, zucchini + red peppers), sautéed arugula, lemon poppyseed vinaigrette, goat cheese, harissa sauce, chimichurri. Finished with Demi glace + fresh parsley.
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.
Braised Beef Short Rib
Cajun Fingerling Potatoes
Roasted Vegetable Medley
Sautéed Arugula
Lemon Poppyseed Vinaigrette
Garnishes
Method
Braised Beef Short Rib
- 1
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
- 2
- 3
- 4
Braise the Ribs
Add the beef broth, bay leaves, thyme, and return the short ribs to the pot. Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until tender.
Cajun Fingerling Potatoes
- 5
Prepare Potatoes
Preheat the oven to 425°F (220°C). Toss fingerling potatoes with olive oil, cajun seasoning, and salt. Spread them out on a baking sheet.
- 6
Roast Potatoes
Roast in the oven for 25-30 minutes, or until golden and tender.
Roasted Vegetable Medley
- 7
Prepare Vegetables
In a bowl, toss asparagus, zucchini, and red bell pepper with olive oil, salt, and pepper.
- 8
Roast Vegetables
Spread the vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.
Sautéed Arugula
- 9
Lemon Poppyseed Vinaigrette
- 10
Mix Vinaigrette
In a small bowl, whisk together lemon juice, olive oil, honey, poppy seeds, salt, and pepper until emulsified.
