Jul 14 2026
Restaurants›Grand Trunk Pub›Beef Short Ribs Recipe

Beef Short Ribs Recipe

Inspired by Grand Trunk Pub
Time4h
Serves6

Braised beef short ribs slow-cooked in a red wine sauce and topped with crispy onions. Accompanied by fresh vegetables, roasted garlic and herb mashed red skin potatoes

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Ingredients

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Beef Short Ribs

Crispy Onions

Mashed Red Skin Potatoes

Fresh Vegetables

Method

Beef Short Ribs

  1. 1

    Prepare the Ribs

    Preheat your oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften. Add minced garlic and cook for another minute.

  4. 4

    Add Liquid

    Pour in the red wine and scrape the bottom of the pot to release the browned bits. Bring to a simmer and let it reduce for 5 minutes.

  5. 5

    Combine Ribs and Broth

    Return the short ribs to the pot and add beef broth, bay leaves, and thyme. Bring to a boil, then cover with a lid and transfer to the oven.

  6. 6

    Braise

    Braise the ribs in the oven for 2.5 to 3 hours, until the meat is tender and easily pulls away from the bone.

Crispy Onions

  1. 7

    Soak the Onions

    In a bowl, soak the thinly sliced onion in buttermilk for at least 30 minutes.

  2. 8

    Prepare the Coating

    In another bowl, combine flour, salt, and black pepper.

  3. 9

    Fry the Onions

    Heat oil in a deep frying pan over medium heat. Dredge the soaked onions in the flour mixture, shaking off excess. Fry in batches until golden brown, about 2-3 minutes. Remove and drain on paper towels.

Mashed Red Skin Potatoes

  1. 10

    Boil the Potatoes

    Wash the red skin potatoes and cut them into quarters. Place in a pot of salted water and bring to a boil. Cook until tender, about 15-20 minutes.

  2. 11

    Prepare the Garlic

    While the potatoes are boiling, roast the garlic head by wrapping it in aluminum foil and placing it in the oven for the last 30 minutes of the ribs' cooking time.

  3. 12

    Mash the Potatoes

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

Fresh Vegetables

  1. 13

    Prepare the Vegetables

    While the ribs are braising, steam or blanch the green beans and carrot sticks for about 5-7 minutes until tender but still crisp.

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