The Chef

Restaurants

Meals

Drinks

Restaurants›Central Kitchen + Bar›Braised Beef Short Rib Recipe

Braised Beef Short Rib Recipe

Inspired by Central Kitchen + Bar

Time2h 30m

Serves4

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

4 pieces beef short ribs

2 tbs olive oil

1 cup onion, chopped

2 medium carrots, chopped

4 cloves Garlic, minced

2 cups beef broth

1 cup Red wine

2 leaves bay leaves

1 tsp thyme

to taste Celtic sea salt

to taste black pepper

Cajun Fingerling Potatoes

1 lb fingerling potatoes

1 tbs Cajun seasoning

2 tbs olive oil

to taste Celtic sea salt

Roasted Vegetable Medley

1 cup asparagus, trimmed

1 cup zucchini, sliced

1 cup red bell pepper, sliced

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Sautéed Arugula

4 cups Arugula

1 tbs olive oil

1 clove Garlic, minced

to taste Celtic sea salt

to taste black pepper

Lemon Poppyseed Vinaigrette

2 tbs ReaLemon lemon juice

1 cup olive oil

1 tbs Honey

1 tsp poppy seeds

to taste Celtic sea salt

to taste black pepper

Garnishes

1 cup Goat cheese, crumbled

to taste harissa sauce

to taste chimichurri

1 cup demi-glace

to taste Fresh parsley, chopped

Method

Braised Beef Short Rib

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.

Sauté Vegetables

In the same pot, add chopped onion, carrots, and garlic. Sauté until fragrant and the onion is translucent.

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.

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

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.

Roast Potatoes

Roast in the oven for 25-30 minutes, or until golden and tender.

Roasted Vegetable Medley

Prepare Vegetables

In a bowl, toss asparagus, zucchini, and red bell pepper with olive oil, salt, and pepper.

Roast Vegetables

Spread the vegetables on a baking sheet and roast in the oven for 20 minutes or until tender.

Sautéed Arugula

Sauté Arugula

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds. Add arugula and sauté until wilted. Season with salt and pepper.

Lemon Poppyseed Vinaigrette

Mix Vinaigrette

In a small bowl, whisk together lemon juice, olive oil, honey, poppy seeds, salt, and pepper until emulsified.