Restaurants›The Botanist Social›Short Rib Recipe

Short Rib Recipe

Inspired by The Botanist Social
Time4h
Serves4

Served with smoked whipped potato, root vegetables, mushrooms & bordelaise

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Short Ribs

Preheat the oven to 300°F (150°C). Season the beef short ribs generously with salt and pepper.

2

Sear the Ribs

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

3

Sauté the Vegetables

In the same pot, add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for an additional minute.

4

Deglaze the Pot

Pour in the red wine and scrape the bottom of the pot to deglaze. Let it reduce by half.

5

Braise the Ribs

Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer, then cover the pot and transfer to the oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.

6

Prepare the Smoked Whipped Potato

Boil 2 lbs of peeled potatoes in salted water until tender. Drain and mash with 1/2 cup of heavy cream, 1/4 cup of butter, and salt to taste. Incorporate smoked paprika for a smoky flavor.

7

Serve

Plate the short ribs over the smoked whipped potatoes, garnish with roasted root vegetables and mushrooms, and drizzle with bordelaise sauce.