Jul 14 2026
Restaurants›Social Roost›Short Rib Recipe

Short Rib Recipe

Inspired by Social Roost
Time4h
Serves4

Braised short ribs served with butter-whipped potatoes, rainbow Swiss chard, red wine beef Demi glace, fried shallots.

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Ingredients

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Short Ribs

Butter-Whipped Potatoes

Rainbow Swiss Chard

Fried Shallots

Red Wine Beef Demi Glace

Method

Short Ribs

  1. 1

    Prepare the Short Ribs

    Preheat the oven to 325°F (163°C). Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté Vegetables

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

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to remove any browned bits. Bring to a boil and let it reduce by half.

  5. 5

    Add Broth and Herbs

    Add the beef broth, bay leaves, and thyme. Return the short ribs to the pot, making sure they are submerged in the liquid.

  6. 6

    Braise the Ribs

    Cover the Dutch oven and transfer to the preheated oven. Braise for about 3 hours, until the meat is tender and falling off the bone.

Butter-Whipped Potatoes

  1. 7

    Cook the Potatoes

    In a large pot, add the chopped russet potatoes and cover with water. 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.

Rainbow Swiss Chard

  1. 9

    Sauté the Chard

    In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

  2. 10

    Cook the Swiss Chard

    Add the chopped rainbow Swiss chard to the skillet. Sauté for about 5-7 minutes until wilted. Season with salt and black pepper to taste.

Fried Shallots

  1. 11

    Prepare the Shallots

    Dust the thinly sliced shallots with flour, ensuring they are well-coated.

  2. 12

    Fry the Shallots

    In a deep skillet, heat vegetable oil over medium-high heat. Fry the shallots in batches until they are golden brown and crispy, about 2-3 minutes. Remove and drain on paper towels.

Red Wine Beef Demi Glace

  1. 13

    Prepare the Demi Glace

    In a saucepan over medium heat, melt the butter. Add the minced shallots and cook until softened, about 3 minutes.

  2. 14

    Reduce the Sauce

    Pour in the red wine and beef broth. Bring to a boil and reduce to a simmer. Cook until thickened, about 10-15 minutes. Stir in fresh thyme.

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