Jul 14 2026
Restaurants›Luminary Kitchen & Provisions›Short Rib Recipe

Short Rib Recipe

Inspired by Luminary Kitchen & Provisions
Time4h
Serves4

braised carrots + carrot mostarda + fondant potatoes + grand marnier demi-glace

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Ingredients

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Short Rib

Carrot Mostarda

Fondant Potatoes

Grand Marnier Demi-Glace

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté Vegetables

    In the same pot, add onions and garlic. Sauté until translucent. Add the chopped carrots and cook for another 5 minutes.

  4. 4

    Deglaze and Braise

    Pour in the red wine and scrape up any brown bits. Add beef stock, thyme, and bay leaves. Return short ribs to the pot. Cover and braise in the oven for 3 hours.

Carrot Mostarda

  1. 5

    Prepare the Mostarda

    In a bowl, mix grated carrots, Dijon mustard, honey, apple cider vinegar, and salt. Set aside.

Fondant Potatoes

  1. 6

    Prepare the Potatoes

    Cut each potato into cylindrical shapes. In a skillet, melt butter and brown the potatoes on all sides.

  2. 7

    Cook the Potatoes

    Pour in chicken stock, season with salt and pepper, cover, and simmer for about 20-25 minutes until tender.

Grand Marnier Demi-Glace

  1. 8

    Make the Demi-Glace

    In a saucepan, melt butter and sauté shallots until translucent. Add Grand Marnier and simmer until reduced by half. Stir in beef stock and thyme, and reduce until thickened.

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