Braised Short Rib Recipe

Prepare the short ribs

Season the short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.

Sauté vegetables

In the same pot, add carrots, celery, onion, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Deglaze with bourbon

Pour in the bourbon and scrape the bottom of the pot to deglaze. Bring to a simmer and cook for about 3 minutes.

Add broth and sugar

Add the beef broth, brown sugar, and thyme to the pot. Stir to combine.

Braise the ribs

Return the short ribs to the pot, bring to a boil, then reduce to a simmer. Cover and let braise for 2.5 to 3 hours, until the meat is tender.

Add mushrooms

In the last 30 minutes of cooking, add the quartered mushrooms to the pot.

Prepare smashed potatoes

While the ribs are braising, boil the cubed potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, then mash until smooth.

Serve

Once the ribs are tender, remove them from the pot and strain the sauce if desired. Plate the smashed potatoes topped with short ribs and mushrooms, and sprinkle with crumbled Fourme d'Ambert cheese.