Jul 13 2026
Restaurants›Juniper Grill - Ballantyne›Slow-roasted Short Ribs Recipe

Slow-roasted Short Ribs Recipe

Inspired by Juniper Grill - Ballantyne
Time4h
Serves10

Serves 10. Yukon Gold Mashed, Short Rib Gravy.

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Ingredients

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Short Ribs

Yukon Gold Mashed Potatoes

Short Rib Gravy

Method

Preparing the Short Ribs

  1. 1

    Season the Ribs

    Preheat your oven to 300°F (150°C). Generously season the short ribs with salt and black pepper, ensuring all sides are covered.

  2. 2

    Sear the Ribs

    In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, about 3-4 minutes per side. 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 5-6 minutes until the vegetables are softened. Add the minced garlic and cook for an additional minute.

  4. 4

    Deglaze and Add Liquid

    Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Add the beef broth, thyme, and bay leaves. Bring to a simmer.

  5. 5

    Roast the Ribs

    Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover and transfer to the preheated oven. Cook for 3-4 hours, or until the ribs are tender and falling off the bone.

Making Yukon Gold Mashed Potatoes

  1. 6

    Cook the Potatoes

    While the ribs are roasting, place the peeled and quartered Yukon Gold potatoes in a large pot, cover with water, and bring to a boil. Add a pinch of salt and cook until fork-tender, about 20 minutes.

  2. 7

    Mash the Potatoes

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

Making the Short Rib Gravy

  1. 8

    Prepare the Gravy

    Once the short ribs are done cooking, remove them from the pot and set aside. Strain the cooking liquid into a saucepan, discarding the solids.

  2. 9

    Thicken the Gravy

    In a small bowl, mix the cornstarch with the water to create a slurry. Bring the strained liquid to a simmer, then whisk in the cornstarch slurry until thickened to your desired consistency. Adjust seasoning with salt and pepper as needed.

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