Jul 14 2026
Restaurants›Rioja›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Rioja
Time4h
Serves4

Potato pavé, mokum carrot purée, crispy buckwheat, tomato confit

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Ingredients

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Braised Short Rib

Potato Pavé

Mokum Carrot Purée

Crispy Buckwheat

Tomato Confit

Method

Braised Short Rib

  1. 1

    Sear the Ribs

    Preheat oven to 350°F (175°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes.

  2. 2

    Sauté Vegetables

    Remove the ribs and set aside. In the same pot, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Add red wine to deglaze the pot, scraping up any browned bits. Let it simmer for 5 minutes before adding the beef broth, thyme, and bay leaves. Return the ribs to the pot. Cover and transfer to the oven. Braise for 3 hours.

Potato Pavé

  1. 4

    Prepare the Potatoes

    Preheat oven to 375°F (190°C). Grease a baking dish. Layer the thinly sliced potatoes, seasoning each layer with butter, salt, and pepper.

  2. 5

    Bake

    Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.

Mokum Carrot Purée

  1. 6

    Cook the Carrots

    In a pot, boil the Mokum carrots in salted water until tender, about 15 minutes. Drain.

  2. 7

    Purée

    Blend the carrots with butter, salt, and pepper until smooth. Keep warm.

Crispy Buckwheat

  1. 8

    Prepare Buckwheat

    In a skillet, heat olive oil. Add buckwheat groats and salt. Cook until crispy, about 5-7 minutes, stirring frequently.

Tomato Confit

  1. 9

    Confit the Tomatoes

    In a baking dish, combine cherry tomatoes, olive oil, garlic, thyme, sugar, and salt. Bake at 250°F (120°C) for about 2 hours until soft and caramelized.

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