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Restaurants›The Brig Pub›Braised Beef Shortrib Recipe

Braised Beef Shortrib Recipe

Inspired by The Brig Pub

Time3h 30m

Serves4

braised beef short rib / red wine reduction / mashed potato / asparagus

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Ingredients

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Beef Short Ribs

4 pieces beef short ribs

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 medium onion, chopped

1 medium carrot, chopped

1 stalk Celery, chopped

4 cloves Garlic, minced

2 cups Red wine

2 cups beef broth

4 sprigs thyme, fresh

2 leaves bay leaves

Mashed Potatoes

2 lbs potatoes, peeled and cubed

1 stick Butter

1 cup Milk

1 tsp Celtic sea salt

1 tsp black pepper

Asparagus

1 bundles asparagus, trimmed

1 tbs olive oil

1 to taste Celtic sea salt

Method

Braised Beef Short Ribs

1

Prepare the Ribs

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

2

Sear the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Add the ribs in batches and sear until browned on all sides. Remove and set aside.

3

Sauté Vegetables

In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

4

Deglaze the Pot

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

5

Braise the Ribs

Return the ribs to the pot, add beef broth, thyme, and bay leaves. Bring to a simmer, cover, and transfer to the oven. Cook for 2.5 to 3 hours, until the meat is tender.

Mashed Potatoes

6

Cook the Potatoes

In a large pot, bring salted water to a boil. Add the cubed potatoes and cook until tender, about 15-20 minutes. Drain.

7

Mash the Potatoes

Return the drained potatoes to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Asparagus

8

Prepare the Asparagus

In a skillet, heat olive oil over medium heat. Add asparagus and sauté for about 5-7 minutes, until tender-crisp. Season with salt to taste.