Jul 17 2026
Restaurants›Nerdvana Rochester›Braised Beef Short Rib Recipe

Braised Beef Short Rib Recipe

Inspired by Nerdvana Rochester
Time4h
Serves4

Pan seared and slow roasted to ‘fall apart tender’ boneless beef short rib, with creamy mashed potatoes, honey hadouken glazed carrots, and cabernet jus.

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Ingredients

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Beef Short Rib

Creamy Mashed Potatoes

Honey Hadouken Glazed Carrots

Method

Braised Beef Short Rib

  1. 1

    Sear the Ribs

    Preheat your oven to 300°F (150°C). Season the short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.

  2. 2

    Cook the Aromatics

    In the same Dutch oven, add the chopped onions and minced garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine and scrape any browned bits from the bottom of the pot. Add the beef broth, rosemary, and thyme. Return the short ribs to the pot, cover, and place in the preheated oven. Braise for 3 hours, or until the ribs are tender and falling apart.

Creamy Mashed Potatoes

  1. 4

    Boil the Potatoes

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

  2. 5

    Mash and Mix

    Return the drained potatoes to the pot. Add butter, heavy cream, salt, and pepper. Mash until creamy and smooth.

Honey Hadouken Glazed Carrots

  1. 6

    Cook the Carrots

    In a skillet, melt the butter over medium heat. Add the sliced carrots and sauté for about 5 minutes.

  2. 7

    Glaze the Carrots

    Add honey and soy sauce to the skillet. Cook for another 5-7 minutes, stirring occasionally, until the carrots are tender and glazed. Season with salt and pepper to taste.

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