Jul 14 2026
Restaurants›La Foret›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by La Foret
Time4h
Serves6

Slow-cooked short rib served with mashed potatoes and seasonal vegetables.

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Ingredients

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Short Ribs

Mashed Potatoes

Seasonal Vegetables

Method

Preparing Short Ribs

  1. 1

    Searing the Ribs

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

  2. 2

    Cooking the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and sauté for an additional minute.

  3. 3

    Deglazing the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring the wine to a simmer and let it reduce by half, about 5 minutes.

  4. 4

    Adding Broth and Herbs

    Return the short ribs to the pot, then add the beef broth, bay leaves, and fresh thyme. Bring the mixture to a boil, then reduce the heat to low.

  5. 5

    Braising the Ribs

    Cover the pot and let the ribs braise on low heat for 3-4 hours, or until the meat is tender and falling off the bone. Check occasionally and add more broth if needed.

Preparing Mashed Potatoes

  1. 6

    Boiling the Potatoes

    In a large pot, bring salted water to a boil. Add the quartered potatoes and cook for about 15-20 minutes, or until fork-tender.

  2. 7

    Mashing the Potatoes

    Drain the potatoes and return them to the pot. Add the butter, milk, salt, and black pepper. Mash until smooth and creamy. Adjust seasoning to taste.

Preparing Seasonal Vegetables

  1. 8

    Roasting the Vegetables

    Preheat the oven to 400°F (200°C). On a baking sheet, toss the seasonal vegetables with olive oil, salt, and black pepper. Spread them out in an even layer and roast for 20-25 minutes until tender and slightly caramelized.

Serving

  1. 9

    Plating the Dish

    Once the short ribs are done, remove them from the pot and let them rest for a few minutes. Serve the ribs over a generous scoop of mashed potatoes, with roasted seasonal vegetables on the side.

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