Short Rib Recipe

Cooking Directions

1. 1

   Prepare the Short Ribs

   Season the short ribs with salt and black pepper. Heat olive oil in a large pot over medium-high heat and sear the ribs on all sides until browned. Remove from pot and set aside.

2. 2

   Sauté Vegetables

   In the same pot, add diced onion and minced garlic. Sauté until softened, about 3-4 minutes.

3. 3

   Braise the Ribs

   Return the short ribs to the pot. Add red wine, beef broth, and thyme. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours, or until the meat is tender.

4. 4

   Prepare the Horseradish Potato Purée

   While the ribs are cooking, boil potatoes in salted water until tender. Drain and return to pot. Add butter, milk, horseradish, and mash until smooth. Season with salt to taste.

5. 5

   Sauté Carrots and Pearl Onions

   In a separate pan, add some olive oil over medium heat. Sauté the carrot sticks and pearl onions until they are tender and slightly caramelized.

6. 6

   Serve

   Plate the horseradish potato purée, top with braised short ribs, and garnish with the sautéed carrots and pearl onions.