Jul 13 2026
Restaurants›Salted Edge›Braised Short Rib Dinner Recipe

Braised Short Rib Dinner Recipe

Inspired by Salted Edge
Time3h
Serves4

braised short rib + potato puree + seasonal vegetable

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Ingredients

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Braised Short Rib

Potato Puree

Seasonal Vegetables

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Season the short ribs thoroughly with salt and black pepper.

  2. 2

    Brown the Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

  3. 3

    Sauté Vegetables

    In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

  5. 5

    Add Broth and Herbs

    Return the short ribs to the pot. Pour in the beef broth, and add the thyme and bay leaves. Bring to a simmer.

  6. 6

    Braise the Ribs

    Cover the pot and transfer to a preheated oven at 350°F (175°C). Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Potato Puree

  1. 7

    Cook the Potatoes

    Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

  2. 8

    Mash the Potatoes

    Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

  3. 9

    Keep Warm

    Cover the potato puree to keep warm until ready to serve.

Seasonal Vegetables

  1. 10

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add the trimmed green beans and sauté for about 5-7 minutes until tender-crisp.

  2. 11

    Season the Vegetables

    Season with salt and black pepper. Toss to combine and remove from heat.

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