Jul 14 2026
Restaurants›Petit Louis Bistro›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by Petit Louis Bistro
Time4h
Serves4

Slow-cooked with red wine and served with mashed potatoes.

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Ingredients

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Main Ingredients

Mashed Potatoes

Method

Braised Short Ribs

  1. 1

    Prepare the 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 the olive oil over medium-high heat. Add the seasoned short ribs and sear on all sides until browned, 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 sauté for an additional 1 minute.

  4. 4

    Deglaze the Pot

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

  5. 5

    Add Broth and Herbs

    Return the short ribs to the pot, then add the beef broth, thyme, and bay leaves. Bring to a boil.

  6. 6

    Braise the Ribs

    Cover the pot and reduce the heat to low. Let the ribs braise for about 3 hours, or until the meat is tender and falling off the bone.

  7. 7

    Rest the Ribs

    Once cooked, remove the ribs from the pot and let them rest for a few minutes. Strain the cooking liquid if desired, and serve the ribs with the sauce.

Mashed Potatoes

  1. 8

    Boil the Potatoes

    In a large pot, bring salted water to a boil. Add the peeled and quartered potatoes and cook until tender, about 15-20 minutes.

  2. 9

    Mash the Potatoes

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

  3. 10

    Serve

    Serve the mashed potatoes alongside the braised short ribs, drizzled with the cooking sauce.

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