Jun 09 2026
Restaurants›St. Amand Kitchen & Cocktails›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by St. Amand Kitchen & Cocktails
Time3h
Serves4

Seasoned and seared braised short rib over garlic-shallot mashed potatoes, roasted vegetables, cabernet glaze GF

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Ingredients

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Short Ribs

Garlic-Shallot Mashed Potatoes

Roasted Vegetables

Method

Braised Short Ribs

  1. 1

    Prepare the Ribs

    Season the beef short ribs with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large pot or Dutch oven, heat olive oil over medium-high heat. Once hot, add the short ribs and sear them for about 3-4 minutes on each side until browned. Remove the ribs and set aside.

  3. 3

    Sauté Vegetables

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

  4. 4

    Deglaze and Braise

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Allow the wine to reduce for about 3-4 minutes. Add the beef broth, thyme, bay leaves, and return the short ribs to the pot. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours until the ribs are tender.

Garlic-Shallot Mashed Potatoes

  1. 5

    Boil Potatoes and Garlic

    In a large pot, add the cubed potatoes and whole garlic cloves. Cover with water, add a pinch of salt, and bring to a boil. Cook for about 15-20 minutes or until the potatoes are fork-tender.

  2. 6

    Sauté Shallots

    While the potatoes are boiling, melt butter in a small pan and add chopped shallots. Sauté for about 5 minutes until translucent.

  3. 7

    Mash and Mix

    Drain the potatoes and garlic. In a large bowl, mash them together. Stir in the sautéed shallots, heavy cream, salt, and black pepper until smooth.

Roasted Vegetables

  1. 8

    Prepare the Vegetables

    Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced carrots, zucchini, and bell peppers with olive oil, salt, and black pepper.

  2. 9

    Roast the Vegetables

    Spread the vegetables on a baking sheet in a single layer. Roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.

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