Jul 13 2026
Restaurants›Epi's A Basque Restaurant›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by Epi's A Basque Restaurant
Time3h 30m
Serves4

Slow-cooked short ribs served with mashed potatoes.

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Ingredients

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Short Ribs

Mashed Potatoes

Method

Short Ribs Preparation

  1. 1

    Season the Ribs

    Pat the beef short ribs dry with paper towels and season all sides with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape up any browned bits from the bottom of the pot. Allow the wine to simmer and reduce by half, about 5 minutes.

  5. 5

    Add Broth and Herbs

    Add the beef broth, thyme, and bay leaf to the pot. Stir to combine.

  6. 6

    Braise the Ribs

    Return the seared short ribs to the pot, ensuring they are submerged in the liquid. Bring to a simmer, then cover and reduce the heat to low. Cook for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Mashed Potatoes Preparation

  1. 7

    Boil the Potatoes

    In a large pot, add the chopped potatoes and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook until the potatoes are tender, about 15-20 minutes.

  2. 8

    Drain and Mash

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy.

Serving

  1. 9

    Plate the Dish

    Serve the braised short ribs over a generous scoop of mashed potatoes, spooning some of the braising liquid over the top for added flavor.

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