Jul 14 2026
Restaurants›Plums Restaurant›Wild Prime Beef Short Ribs Recipe

Wild Prime Beef Short Ribs Recipe

Inspired by Plums Restaurant
Time4h
Serves4

WITH MASHED POTATOES, DRIZZLED

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Ingredients

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Short Ribs

Mashed Potatoes

Drizzle/Finishing

Method

Short Ribs

  1. 1

    Season and Dredge

    Pat short ribs dry with paper towels. Season evenly with kosher salt and black pepper. Lightly dust all sides with the all-purpose flour, shaking off excess.

  2. 2

    Brown Ribs

    Preheat oven to 325°F (160°C). Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add the vegetable oil. When oil is shimmering, add short ribs in a single layer (work in batches if necessary) and brown on all sides, about 3–4 minutes per side. Transfer browned ribs to a plate.

  3. 3

    Sauté Aromatics

    Reduce heat to medium. Add diced onion, carrot, and celery to the pot and cook until softened and beginning to brown, about 6–8 minutes. Add smashed garlic and cook 1 minute more until fragrant. Stir in tomato paste and cook 1–2 minutes to caramelize.

  4. 4

    Deglaze and Build Braise

    Pour in the red wine to deglaze, scraping up browned bits from the bottom with a wooden spoon. Simmer until the wine is reduced by about half, 4–6 minutes. Add beef stock, Worcestershire sauce, thyme sprigs, and bay leaves. Return short ribs to the pot, nestling them into the liquid so they are about two-thirds submerged.

  5. 5

    Braise

    Bring liquid to a gentle simmer on the stovetop. Cover the pot with a tight-fitting lid and transfer to the preheated oven. Braise until the meat is fork-tender and falling from the bone, about 2.5 to 3 hours. Check at 2 hours and baste once if necessary.

  6. 6

    Rest and Strain

    Carefully remove short ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing down on solids to extract flavor. Discard solids and skim excess fat from the surface. Reserve about 1 cup of strained liquid for the drizzle and reduction.

Mashed Potatoes

  1. 7

    Cook Potatoes

    Place potato chunks in a large pot and cover with cold water by 1 inch. Add 1 tsp salt and bring to a vigorous simmer over high heat. Reduce to medium-high and cook until potatoes are tender when pierced with a fork, 12–15 minutes.

  2. 8

    Drain and Mash

    Drain potatoes thoroughly and return to the hot pot off the heat for 1 minute to expel steam. Add butter and warm milk. Mash with a potato masher or ricer until smooth and creamy. Season with additional salt and 1/2 tsp black pepper to taste. Stir in chopped chives if using. Keep warm until plating.

Drizzle/Finishing

  1. 9

    Reduce Braising Liquid

    Place the reserved 1 cup of strained braising liquid in a small saucepan over medium-high heat. Simmer until reduced by about half and slightly thickened, 6–10 minutes. Once reduced, remove from heat and whisk in 1 tbsp unsalted butter to create a glossy finish. Taste and adjust seasoning; add flaky finishing salt to taste.

  2. 10

    Reheat Ribs (if needed)

    If ribs have cooled, place them in a 350°F (175°C) oven for 8–10 minutes covered with foil, or rewarm gently in the reduced sauce on the stovetop until just heated through.

  3. 11

    Plate and Drizzle

    Spoon a generous portion of mashed potatoes onto each plate. Place one short rib on top or beside the potatoes. Drizzle the reduced glossy braising jus over the short rib and a little onto the potatoes. Finish with a sprinkle of flaky finishing salt and garnish with microgreens or chopped parsley.

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