Jul 09 2026
Restaurants›Rene At Tlaquepaque›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Rene At Tlaquepaque
Time3h 30m
Serves4

slow cooked, tender beef short rib, green chili grits, sherry mushrooms.

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Ingredients

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HOT FROM A FIERY PAN

HOT FROM A FIERY PAN

HOT FROM A FIERY PAN

Method

HOT FROM A FIERY PAN

  1. 1

    Prep and season

    Pat the short ribs dry. Season generously on all sides with salt and pepper.

  2. 2

    Sear the short ribs

    Heat olive oil in a heavy Dutch oven over medium-high heat. Sear short ribs until deeply browned on all sides. Remove and set aside.

  3. 3

    Sauté aromatics

    In the same pot, add onion, carrot, and celery. Cook until softened and lightly caramelized, about 6-8 minutes.

  4. 4

    Add garlic and tomato paste

    Add minced garlic and tomato paste. Cook 1-2 minutes, stirring to coat the vegetables.

  5. 5

    Deglaze with sherry

    Pour in dry sherry and scrape up browned bits from the bottom of the pot.

  6. 6

    Braize

    Return the short ribs to the pot. Add beef stock, thyme, bay leaves, and roasted green chilies. Bring to a simmer, then cover and braise in a 325°F oven for 2.5 to 3 hours, until meat is fork-tender.

  7. 7

    Make the pan sauce

    Remove ribs; simmer the braising liquid until reduced to a glossy sauce. Roughly skim fat, season to taste.

HOT FROM A FIERY PAN

  1. 8

    Grits prep and cook

    In a separate pot, bring 4 cups chicken stock to a simmer. Whisk in the grits gradually, cooking over low heat until thick and creamy, about 20-25 minutes.

  2. 9

    Finish grits

    Stir in butter, heavy cream, and half of the shredded cheddar. Fold in the roasted green chilies.

  3. 10

    Creamy finish

    Season the grits with salt and pepper to taste.

HOT FROM A FIERY PAN

  1. 11

    Sauté mushrooms

    In a skillet, melt butter over medium-high heat. Add cremini mushrooms and cook until browned and their moisture evaporates, about 6-8 minutes.

  2. 12

    Sherry mushrooms

    Add minced garlic and a splash of sherry. Cook until the liquid reduces and mushrooms are glossy.

  3. 13

    Season

    Season with salt and pepper to taste.

HOT FROM A FIERY PAN

  1. 14

    Plate and finish

    Spoon the green chili cheddar grits onto plates. Top with a couple of short ribs, and spoon the reduced braising sauce over the ribs. Serve with sherry mushrooms alongside.

  2. 15

    Garnish

    If desired, top with fresh herbs and a pinch of extra cheddar.

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