Sep 04 2026
Restaurants›Tavern On the Green›Chardonnay Braised Short Ribs Recipe

Chardonnay Braised Short Ribs Recipe

Inspired by Tavern On the Green
Time3h 30m
Serves4

Creamy Celeri Root Purée, Grilled King Oyster Mushrooms

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.

Short Ribs & Braise

Celery Root Purée

Grilled King Oyster Mushrooms

Finish & Garnish

Method

Short Ribs & Braise

  1. 1

    Prep and season

    Pat short ribs dry with paper towels. Season all over with kosher salt and freshly ground black pepper. Lightly dust each piece with the all-purpose flour and shake off excess.

  2. 2

    Brown the short ribs

    Preheat oven to 325°F (163°C). In a large ovenproof Dutch oven over medium-high heat, add vegetable oil. When shimmering, brown short ribs in batches, 3–4 minutes per side, until deep brown. Remove browned ribs to a plate.

  3. 3

    Sauté aromatics

    Reduce heat to medium. Add 2 tablespoons unsalted butter to the pot. When melted, add diced onion, carrot, and celery. Cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–60 seconds more.

  4. 4

    Deglaze and assemble

    Stir in tomato paste and cook 1 minute. Pour in 2 cups chardonnay to deglaze, scraping brown bits from the bottom. Bring to a simmer and reduce by about one-third, 4–6 minutes. Return short ribs to the pot, nestling them into the vegetables. Add thyme sprigs, bay leaves, and pour in beef stock; liquid should come about two-thirds up the ribs — add a little more stock or water if needed.

  5. 5

    Braise

    Cover the Dutch oven and place in the preheated oven. Braise until meat is fork-tender and nearly falling off the bone, 2.25–3 hours. Check once at halfway to ensure liquid level and rotate pot if needed.

  6. 6

    Finish sauce

    Remove short ribs to a plate and tent with foil to keep warm. Strain braising liquid through a mesh sieve into a saucepan, pressing on solids to extract flavor; discard solids. Skim off excess fat. Bring strained liquid to a simmer and reduce until slightly thickened, about 8–12 minutes. Whisk in 2 tablespoons cold unsalted butter off heat to mount the sauce and adjust seasoning with salt and pepper to taste. Keep warm.

Celery Root Purée

  1. 7

    Cook vegetables

    Place peeled and cubed celeriac and cubed potato (if using) in a medium saucepan and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a gentle boil, then reduce to simmer and cook until very tender, about 20–25 minutes. Drain well.

  2. 8

    Purée

    Return drained vegetables to the warm pot over low heat for 1 minute to dry out excess moisture. Transfer to a blender or use an immersion blender/food mill. Add 2 tablespoons unsalted butter, 1/2 cup heavy cream, and 1/4 cup whole milk. Purée until completely smooth and silky, adding a splash more milk or cream if needed to reach desired consistency. Season with 1 tsp salt and 1/4 tsp white or black pepper; taste and adjust.

  3. 9

    Keep warm

    Keep purée warm on the lowest heat or in a covered bowl placed in a warm oven (200°F/95°C) until plating. Stir in chopped chives just before serving or sprinkle on top as garnish.

Grilled King Oyster Mushrooms

  1. 10

    Prep mushrooms

    Trim the ends of the king oyster mushrooms. Slice lengthwise into 1/2-inch thick planks so they resemble scallops or cut each into 3–4 long strips. Pat dry.

  2. 11

    Season and oil

    In a bowl, toss mushrooms with 2 tablespoons olive oil, 1 teaspoon fresh thyme leaves (if using), 1/2 tsp salt, and 1/4 tsp black pepper. Let sit 5 minutes to absorb.

  3. 12

    Grill

    Preheat a grill pan or outdoor grill to medium-high. When hot, grill mushrooms 3–4 minutes per side until charred marks appear and they are tender but still hold shape. Alternatively, sear in a hot skillet 3–4 minutes per side. Transfer to a plate and keep warm.

Finish & Plating

  1. 13

    Plate

    Spoon a generous portion of creamy celeriac purée onto each plate, spreading slightly. Place a braised short rib on top of the purée. Arrange 2 grilled king oyster mushroom slices beside the rib.

  2. 14

    Sauce and garnish

    Spoon the reduced braising sauce around and over the short rib (do not drown the purée). Finish with small knobs of cold butter whisked into the sauce earlier for sheen. Sprinkle chopped parsley and microgreens or parsley sprigs for color. Serve immediately.

More from Tavern On the Green