Jul 14 2026
Restaurants›Fork›Red Wine Braised Boneless Short Ribs Recipe

Red Wine Braised Boneless Short Ribs Recipe

Inspired by Fork
Time3h
Serves6

Fork tender Northwest beef on a bed of brown butter mashed potatoes, topped with chimichurri, micro salad & lemon oil. Substitute grilled asparagus for mashed potatoes -5

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Ingredients

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Main Ingredients

Brown Butter Mashed Potatoes

Chimichurri

Micro Salad and Lemon Oil

Method

Preparation of Short Ribs

  1. 1

    Sear the Short 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 from pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrots, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Add the red wine and beef broth, scraping up any browned bits. Add rosemary and thyme, then return short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours until tender.

Brown Butter Mashed Potatoes

  1. 4

    Cook Potatoes

    In a pot, cover potatoes with water and boil until tender, about 15-20 minutes. Drain.

  2. 5

    Brown Butter

    In a skillet, melt butter over medium heat until it turns golden brown and has a nutty aroma. Remove from heat.

  3. 6

    Mash and Combine

    Add the brown butter to the potatoes along with milk, salt, and pepper. Mash until creamy.

Chimichurri Sauce

  1. 7

    Combine Ingredients

    In a bowl, mix together parsley, oregano, red wine vinegar, garlic, olive oil, and red pepper flakes. Adjust seasoning to taste.

Assembly

  1. 8

    Plate the Dish

    Serve the braised short ribs over a bed of brown butter mashed potatoes, topped with chimichurri, a micro salad, and a drizzle of lemon oil.

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