Jul 14 2026
Restaurants›Provision›Short Rib Recipe

Short Rib Recipe

Inspired by Provision
Time3h
Serves4

celery root purée • brussels sprouts • roasted bone marrow • sherry demi

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Ingredients

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Short Rib

Celery Root Purée

Brussels Sprouts

Roasted Bone Marrow

Sherry Demi

Method

Preparing Short Ribs

  1. 1

    Sear the Ribs

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

  2. 2

    Sauté Vegetables

    In the same pot, add onions, carrots, celery, and garlic. Sauté for about 5 minutes until softened.

  3. 3

    Deglaze and Braise

    Pour in red wine and scrape up any browned bits from the bottom. Add beef stock, thyme, and bay leaf. Return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours until tender.

Celery Root Purée

  1. 4

    Cook Celery Root

    In a large pot, cover the cubed celery root with salted water. Boil until tender, about 20 minutes. Drain.

  2. 5

    Blend Purée

    In a blender, combine the celery root, butter, and heavy cream. Blend until smooth. Season with salt and pepper to taste.

Brussels Sprouts

  1. 6

    Roast Brussels Sprouts

    Toss the halved Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (200°C) for 20-25 minutes until crispy and browned.

Roasted Bone Marrow

  1. 7

    Roast Bone Marrow

    Place the bone marrow bones on a baking sheet. Season with salt and pepper. Roast in the oven at 450°F (230°C) for about 15-20 minutes until the marrow is soft and bubbly.

Sherry Demi

  1. 8

    Prepare Sherry Demi

    In a saucepan, combine sherry wine and beef stock. Bring to a simmer and reduce by half. Whisk in butter and season with salt and pepper.

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