Jul 14 2026
Restaurants›Jax Fish House & Oyster Bar›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Jax Fish House & Oyster Bar
Time3h
Serves4

horseradish whipped potatoes, ginger-honey glazed carrots, maitake mushroom demiglaze

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Ingredients

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Braised Short Rib

Horseradish Whipped Potatoes

Ginger-Honey Glazed Carrots

Maitake Mushroom Demiglaze

Method

Braised Short Rib

  1. 1

    Sear the Short Ribs

    In a large, heavy pot, heat the olive oil over medium-high heat. Season the short ribs with salt and black pepper, then sear them in the pot until browned on all sides, about 3-4 minutes per side. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for another minute.

  3. 3

    Deglaze and Simmer

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add the beef broth and bay leaves, then return the short ribs to the pot. Bring to a simmer, cover, and reduce the heat to low. Cook for 2.5 to 3 hours until the ribs are tender.

Horseradish Whipped Potatoes

  1. 4

    Boil the Potatoes

    In a large pot, cover the peeled and cubed potatoes with cold water. Bring to a boil, then add salt. Cook until tender, about 15-20 minutes.

  2. 5

    Mash and Whip

    Drain the potatoes and return them to the pot. Add the butter and heavy cream, then mash until smooth. Stir in the prepared horseradish, salt, and black pepper to taste.

Ginger-Honey Glazed Carrots

  1. 6

    Cook the Carrots

    In a large skillet, melt the butter over medium heat. Add the sliced carrots and sauté for 5 minutes.

  2. 7

    Add Glaze Ingredients

    Stir in the grated ginger, honey, salt, and black pepper. Continue to cook for an additional 5-7 minutes until the carrots are tender and glazed.

Maitake Mushroom Demiglaze

  1. 8

    Sauté Mushrooms and Shallots

    In a saucepan, heat olive oil over medium heat. Add the sliced maitake mushrooms and minced shallots, cooking until the mushrooms are golden, about 5 minutes.

  2. 9

    Prepare the Demiglaze

    Pour in the beef broth and red wine. Bring to a boil, then reduce heat and simmer until reduced by half, about 15 minutes. Mix cornstarch with water to form a slurry, then stir into the sauce to thicken. Season with salt and black pepper.

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