Restaurants›FRIDA southwest›Creekstone Short Rib Recipe

Creekstone Short Rib Recipe

Inspired by FRIDA southwest
Time3h 30m
Serves4

slow-braised beef short rib, ancho red wine sauce, cheddar chive whipped potatoes, crispy brussel sprouts

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.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Short Ribs

Preheat your oven to 300°F (150°C). Season the short ribs generously with salt and black pepper.

2

Sear the Ribs

In a large, oven-safe pot, heat olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

3

Sauté the Aromatics

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

4

Add Spices and Liquids

Stir in the ancho chili powder, red wine, beef broth, thyme, and bay leaves. Bring to a simmer.

5

Braise the Ribs

Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 3 hours or until the meat is tender and falling off the bone.

6

Prepare Cheddar Chive Whipped Potatoes

While the ribs are cooking, peel and chop 2 pounds of potatoes. Boil in salted water until tender, about 15 minutes. Drain and return to the pot. Mash with 1 cup of heavy cream, 1 cup of shredded cheddar cheese, and ¼ cup of chopped chives. Season with salt and pepper to taste.

7

Prepare Crispy Brussels Sprouts

Trim and halve 1 pound of Brussels sprouts. Toss with olive oil, salt, and pepper. Roast in the oven at 400°F (200°C) for 20-25 minutes until crispy and golden.

8

Serve

Once the short ribs are done, serve them on a plate with cheddar chive whipped potatoes and crispy Brussels sprouts on the side. Drizzle with the remaining ancho red wine sauce from the pot.