Jul 17 2026
Restaurants›The Delaware Restaurant & Bar›Beef Short Rib (gf) Recipe

Beef Short Rib (gf) Recipe

Inspired by The Delaware Restaurant & Bar
Time3h
Serves6

Braised & fork tender, parmesan mashed potatoes, brussels, cherry pepper mostarda

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Ingredients

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Beef Short Ribs

Parmesan Mashed Potatoes

Brussels Sprouts

Cherry Pepper Mostarda

Method

Beef Short Ribs

  1. 1

    Sear the Ribs

    Preheat the oven to 325°F (163°C). Season the beef short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the ribs on all sides until browned, about 8-10 minutes. Remove ribs and set aside.

  2. 2

    Sauté Vegetables

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

  3. 3

    Deglaze and Braise

    Add red wine, scraping the bottom of the pot. Let it reduce for 2-3 minutes. Add beef broth, thyme, and bay leaf. Return the short ribs to the pot, cover, and braise in the oven for 2.5 to 3 hours or until tender.

Parmesan Mashed Potatoes

  1. 4

    Cook Potatoes

    In a large pot, boil potatoes in salted water until fork-tender, about 15-20 minutes. Drain and return to pot.

  2. 5

    Mash and Mix

    Add butter, heavy cream, grated parmesan, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning to taste.

Brussels Sprouts

  1. 6

    Roast Brussels Sprouts

    Toss the halved brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven at 400°F (204°C) for 20-25 minutes until crispy and caramelized.

Cherry Pepper Mostarda

  1. 7

    Make Mostarda

    In a saucepan, combine cherry peppers, mustard seeds, apple cider vinegar, and sugar. Simmer for 10-15 minutes until thickened. Season with salt to taste.

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