Jul 14 2026
Restaurants›Metropolitan Kitchen & Lounge›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Metropolitan Kitchen & Lounge
Time3h
Serves4

Over smashed red potatoes, asparagus, onions, demi au jus

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Ingredients

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For the Braised Short Rib

For the Smashed Red Potatoes

For the Asparagus

For the Demi Au Jus

Method

For the Braised Short Rib

  1. 1

    Prepare the Short Ribs

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

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add onions, carrots, and celery. Sauté for about 5-7 minutes until softened. Add garlic and cook for another minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Let simmer for 2-3 minutes.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot, add beef broth, thyme, and bay leaf. Bring to a simmer, cover, and transfer to a preheated oven at 325°F (160°C) for 2.5-3 hours until tender.

For the Smashed Red Potatoes

  1. 6

    Boil the Potatoes

    Wash and cut red potatoes into quarters. Place in a large pot, cover with water, add salt, and boil until tender, about 15-20 minutes.

  2. 7

    Mash the Potatoes

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

For the Asparagus

  1. 8

    Prepare the Asparagus

    Toss asparagus with olive oil, salt, and black pepper.

  2. 9

    Roast the Asparagus

    Place on a baking sheet and roast in the oven at 400°F (200°C) for 10-12 minutes until tender.

For the Demi Au Jus

  1. 10

    Prepare the Au Jus

    In a small saucepan, combine beef broth and bring to a simmer.

  2. 11

    Thicken the Au Jus

    In a small bowl, mix cornstarch with water to create a slurry. Slowly add to the simmering broth, stirring constantly until thickened.

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