Jul 13 2026
Restaurants›L’Autre Saison›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by L’Autre Saison
Time3h 30m
Serves4

with red wine sauce and pearl barley ragout

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Ingredients

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Braised Short Rib

Pearl Barley Ragout

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

  4. 4

    Deglaze

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and reduce by half.

  5. 5

    Add Broth and Herbs

    Add the beef broth, bay leaf, and thyme to the pot. Return the short ribs to the pot.

  6. 6

    Braise

    Cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.

Pearl Barley Ragout

  1. 7

    Cook the Barley

    In a pot, combine pearl barley and water or broth. Bring to a boil, then reduce heat and simmer for about 30-40 minutes until tender. Drain any excess liquid.

  2. 8

    Sauté the Mushrooms

    In a skillet, heat olive oil over medium heat. Add the sliced mushrooms and sauté until browned, about 5-7 minutes.

  3. 9

    Combine Ingredients

    Add the cooked barley, spinach, salt, and black pepper to the skillet with mushrooms. Stir until the spinach wilts.

  4. 10

    Finish with Cheese

    Remove from heat and stir in the grated parmesan cheese until melted and well combined.

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