Jul 14 2026
Restaurants›Russell's on Lake Ivanhoe›Short Rib Recipe

Short Rib Recipe

Inspired by Russell's on Lake Ivanhoe
Time5h
Serves6

Slow braised in a red wine demi glace stock served with aligot potatoes and fried onions

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Ingredients

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Short Ribs

Aligot Potatoes

Fried Onions

Method

Preparation of Short Ribs

  1. 1

    Sear the Short Ribs

    Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from pot and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add chopped onion, carrot, celery, and minced garlic. Sauté until the vegetables are softened, about 5-7 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Add beef stock, thyme, and bay leaves. Return the short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Braise for 2.5 to 3 hours, until the meat is tender.

Preparation of Aligot Potatoes

  1. 4

    Cook the Potatoes

    In a large pot, cover the peeled and quartered potatoes with water and add a pinch of salt. Boil until tender, about 15-20 minutes. Drain and return to the pot.

  2. 5

    Mash and Mix

    Add butter, heavy cream, minced garlic, and salt to the potatoes. Mash until smooth.

  3. 6

    Incorporate Cheese

    Stir in the gruyere cheese until melted and the mixture is creamy and stretchy.

Preparation of Fried Onions

  1. 7

    Fry the Onions

    Heat oil in a deep skillet over medium heat. Toss the sliced onions in flour and salt until coated. Fry in batches until golden brown and crispy. Drain on paper towels.

Assembly

  1. 8

    Plate the Dish

    Serve the braised short ribs over a generous scoop of aligot potatoes, topped with fried onions.

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