Jul 14 2026
Restaurants›Mabel Gray›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Mabel Gray
Time3h
Serves4

With mashed potatoes and red wine sauce

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Ingredients

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Main Ingredients

Mashed Potatoes

Method

Braised Short Ribs

  1. 1

    Prepare the Short Ribs

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

  2. 2

    Brown the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Add the seasoned short ribs and brown them on all sides, about 3-4 minutes per side. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute.

  4. 4

    Deglaze with Wine

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

  5. 5

    Add Broth and Herbs

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

  6. 6

    Braise the Ribs

    Cover the pot and reduce the heat to low. Let the ribs braise for about 2.5 to 3 hours, or until they are fork-tender.

  7. 7

    Finish the Sauce

    Once done, remove the ribs and strain the sauce if desired. Return the sauce to the pot and simmer to thicken slightly.

Mashed Potatoes

  1. 8

    Cook the Potatoes

    In a large pot, cover the cubed potatoes with cold water. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 9

    Mash the Potatoes

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

Serving

  1. 10

    Plate the Dish

    Serve the braised short ribs over a generous scoop of mashed potatoes, drizzled with the red wine sauce.

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