Braised Short Rib recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Kitchen + Kocktails By Kevin Kelley - Dallas›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Kitchen + Kocktails By Kevin Kelley - Dallas
Time3h
Serves4

Tender, slow-braised short ribs that melt in your mouth, infused with rich red wine and aromatic herbs. Served over a bed of creamy mashed potatoes, drizzled with a savory reduction sauce, this dish promises a hearty and comforting experience that will warm your soul.

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Ingredients

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General

Braised Short Ribs

Mashed Potatoes

Reduction Sauce

Method

Prepare the Ingredients

1

Gather Ingredients

Assemble all necessary ingredients for the braised short ribs, including bone-in beef short ribs, salt, black pepper, olive oil, onion, carrots, celery, garlic, tomato paste, red wine, beef broth, fresh rosemary, fresh thyme, and bay leaves.

2

Peel and dice the onion, carrots, and celery. Mince the garlic. Set aside in separate bowls.

3

Season the short ribs generously with salt and black pepper on all sides.

Sear the Short Ribs

4

Heat 2–3 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

5

Add the short ribs, working in batches if necessary, and sear on all sides until browned, about 2–3 minutes per side. Remove from the pot and set aside.

Build the Braising Base

6

Reduce the heat to medium and add the diced onion, carrots, and celery to the same pot. Sauté for 5–7 minutes until the vegetables are softened.

7

Add the minced garlic and cook for another 30 seconds until fragrant.

8

Stir in 2 tablespoons of tomato paste and cook for 2 minutes to caramelize slightly.

9

Pour in 2 cups of red wine, scraping the bottom of the pot to release any browned bits. Allow the wine to simmer for about 5 minutes to reduce slightly.

Braise the Short Ribs

10

Return the seared short ribs to the pot and pour in enough beef broth to just cover the meat.

11

Add 2 sprigs of rosemary, 4 sprigs of thyme, and 2 bay leaves to the pot.

12

Bring the pot to a gentle simmer, cover, and transfer to a preheated oven at 325°F (163°C).

13

Braise for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone.

Make the Sauce Reduction

14

Once the short ribs are done, carefully remove them from the pot and cover with foil to keep warm.

15

Strain the braising liquid into a saucepan, discarding the solids and herbs.

16

Simmer the liquid over medium-high heat for 10–15 minutes until reduced by half and thickened into a sauce.

17

Season the sauce with salt and pepper as needed.

Serve

18

Plate the short ribs over a bed of creamy mashed potatoes.

19

Spoon the reduced sauce over the ribs and garnish with freshly chopped parsley if desired.

20

Serve hot and enjoy your comforting, melt-in-your-mouth braised short ribs.