Sep 24 2026
Restaurants›The Front Room›Braised Beef Shortrib Recipe

Braised Beef Shortrib Recipe

Inspired by The Front Room
Time3h 30m
Serves4

Seasonal squash puree, pickled shallots, fresh horseradish

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Ingredients

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Beef Shortrib

Squash Puree

Pickled Shallots

Garnish

Method

Beef Shortrib

  1. 1

    Brown the Shortribs

    Preheat your oven to 325°F (165°C). Season the beef short ribs with salt and black pepper. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs and brown on all sides, about 8-10 minutes. Remove the ribs and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for another minute.

  3. 3

    Add Liquid and Herbs

    Return the short ribs to the pot. Pour in beef broth and red wine, scraping up any browned bits from the bottom. Add bay leaves and thyme. Bring to a simmer.

  4. 4

    Braise

    Cover the pot and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Squash Puree

  1. 5

    Cook the Squash

    In a pot, bring salted water to a boil. Add diced squash and cook until tender, about 15-20 minutes. Drain well.

  2. 6

    Make the Puree

    In a food processor, combine the cooked squash, butter, salt, black pepper, and cream. Blend until smooth and creamy. Adjust seasoning to taste.

Pickled Shallots

  1. 7

    Prepare the Pickling Liquid

    In a saucepan, combine white vinegar, sugar, and salt. Heat over medium until sugar dissolves. Remove from heat.

  2. 8

    Pickle the Shallots

    Place sliced shallots in a jar and pour the pickling liquid over them. Let it sit for at least 30 minutes at room temperature before serving.

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