Jul 14 2026
Restaurants›Charred Hanover›Chili Braised Bone-in Beef Rib Recipe

Chili Braised Bone-in Beef Rib Recipe

Inspired by Charred Hanover
Time4h
Serves4

roasted garlic mashed potatoes, balsamic brussels sprouts, chili au jus, pickled fresnos

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Ingredients

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Beef Ribs & Braise

Chili Au Jus & Finishing

Roasted Garlic Mashed Potatoes

Balsamic Brussels Sprouts

Pickled Fresnos

Garnish (optional)

Method

Beef Ribs & Braise

  1. 1

    Prep ribs

    Pat the short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp freshly ground black pepper. Lightly dust the ribs with 2 tbs flour, shaking off excess.

  2. 2

    Sear ribs

    Preheat oven to 325°F (160°C). In a large Dutch oven or heavy ovenproof pot, heat 2 tbs vegetable oil over medium-high heat until shimmering. Sear ribs in batches, 3–4 minutes per side, until deeply browned. Transfer ribs to a plate.

  3. 3

    Sauté aromatics

    Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook, stirring, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 1 minute more.

  4. 4

    Develop chili flavor

    Stir in 2 tbs tomato paste, 1 tbs minced chipotle, 1 tbs ancho chili powder, and 1 tsp smoked paprika. Cook, stirring, 2 minutes to toast the spices and reduce raw tomato flavor.

  5. 5

    Deglaze & braise

    Pour in 1 cup dry red wine to deglaze, scraping up browned bits. Let wine reduce by half (2–3 minutes). Add 4 cups beef stock, 2 tbs balsamic vinegar, 1 bay leaf, and 3 thyme sprigs. Return seared ribs to the pot, submerging them about two-thirds in liquid. Bring to a gentle simmer, cover, and transfer to the oven.

  6. 6

    Braise

    Braise in the oven at 325°F (160°C) until ribs are fork-tender and meat is pulling from the bone, about 2.5 to 3 hours. Check once about halfway and spoon braising liquid over ribs.

  7. 7

    Finish ribs

    When ribs are done, carefully remove them to a tray and tent with foil to rest. Strain braising liquid through a fine-mesh sieve into a measuring cup or bowl and reserve 2 cups for the chili au jus. Skim fat from the remaining liquid and discard or reserve for another use. Stir 2 tbs unsalted butter into the reserved braising liquid to enrich it, then keep warm.

Chili Au Jus & Finishing

  1. 8

    Make au jus

    In a small saucepan, combine 2 cups reserved braising liquid and 1 cup beef demi-glace (or concentrated stock). Bring to a gentle simmer over medium heat. Taste and adjust seasoning with 1 tsp salt and 1/2 tsp black pepper.

  2. 9

    Thicken and brighten

    If a slightly thicker sauce is desired, make a slurry by whisking 1 tsp cornstarch with 1 tbs cold water, then slowly whisk into the simmering jus until it reaches desired consistency (about 30–60 seconds). Finish with 1 tsp fresh lime juice to brighten the flavors. Keep warm until plating.

  3. 10

    Plate ribs

    Place a spoonful of roasted garlic mashed potatoes on each plate, set a braised beef rib atop the potatoes, and spoon chili au jus around and over the rib. Garnish with pickled fresnos and microgreens or parsley as desired.

Roasted Garlic Mashed Potatoes

  1. 11

    Roast garlic

    Preheat oven to 400°F (200°C) if not already hot from searing. Slice the top off the head of garlic to expose cloves, place on a piece of foil, drizzle with 1 tsp olive oil, wrap, and roast 30–35 minutes until soft and caramelized. Let cool slightly, then squeeze roasted garlic paste from cloves into a bowl.

  2. 12

    Cook potatoes

    Place 2 lbs peeled and cut russet potatoes in a pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil over high heat. Reduce to a simmer and cook until potatoes are tender when pierced, about 15–18 minutes. Drain well.

  3. 13

    Mash

    Return drained potatoes to the pot off heat. Add roasted garlic paste, 4 tbs softened butter, 1 cup warm whole milk, 1 tsp salt, and 1/2 tsp black pepper. Mash with a potato masher or use a ricer for extra smoothness until creamy. Keep warm.

Balsamic Brussels Sprouts

  1. 14

    Roast sprouts

    Toss 1 lb halved Brussels sprouts with 2 tbs olive oil, 1/2 tsp salt, and 1/2 tsp black pepper on a rimmed baking sheet cut-side down. Roast in a 400°F (200°C) oven for 18–22 minutes until deeply browned and tender, flipping once if necessary.

  2. 15

    Glaze

    Remove the baking sheet from the oven and immediately drizzle 1 tbs balsamic vinegar and 1 tsp honey over the hot sprouts. Toss gently to coat and return to oven for 1–2 minutes to set the glaze. Keep warm for plating.

Pickled Fresnos

  1. 16

    Quick pickle

    In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tsp sugar, and 1/2 tsp kosher salt. Heat just until sugar and salt dissolve, then remove from heat. Place 4 thinly sliced fresno chiles, 1 smashed garlic clove, and 1/2 tsp black peppercorns into a jar or bowl. Pour the hot brine over the chiles, let cool to room temperature, then refrigerate at least 30 minutes (longer for more developed flavor). Drain before serving.

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