Jul 14 2026
Restaurants›Spenard Roadhouse›Beef Short Ribs Recipe

Beef Short Ribs Recipe

Inspired by Spenard Roadhouse
Time4h
Serves4

ak red wine braised short rib, garlic mashed potatoes, roasted carrot, beef jus, parsnip crisp, gremolata

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Short Ribs

Garlic Mashed Potatoes

Roasted Carrots

Parsnip Crisps

Gremolata

Method

Beef Short Ribs

  1. 1

    Sear the Ribs

    Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 8-10 minutes. Remove the ribs and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add chopped onion, carrots, and celery. Sauté until softened, about 5 minutes. Add minced garlic and sauté for another minute.

  3. 3

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to deglaze. Bring to a simmer and let reduce for about 5 minutes.

  4. 4

    Braise the Ribs

    Return the short ribs to the pot and add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to a preheated oven at 300°F (150°C). Braise for 3 hours or until the meat is tender.

Garlic Mashed Potatoes

  1. 5

    Cook the Potatoes

    In a large pot, cover the peeled and quartered potatoes with water. Add whole garlic cloves and salt. Bring to a boil and cook until potatoes are tender, about 15-20 minutes.

  2. 6

    Mash the Potatoes

    Drain the potatoes and garlic, then return to the pot. Add butter and heavy cream. Mash until creamy, adding salt and black pepper to taste.

Roasted Carrots

  1. 7

    Prepare the Carrots

    Preheat the oven to 400°F (200°C). In a bowl, toss whole carrots with olive oil, salt, and black pepper.

  2. 8

    Roast the Carrots

    Spread the carrots on a baking sheet in a single layer. Roast for 20-25 minutes or until tender and lightly caramelized.

Parsnip Crisps

  1. 9

    Prepare the Parsnips

    Preheat the oven to 400°F (200°C). Toss the thinly sliced parsnips in olive oil and season with salt.

  2. 10

    Bake the Crisps

    Spread the parsnip slices on a baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway, until crispy and golden.

Gremolata

  1. 11

    Mix the Gremolata

    In a small bowl, combine chopped parsley, minced garlic, and lemon zest. Mix well and set aside.

More from Spenard Roadhouse