Name: The Kitchen Restaurants Slow Braised Beef Short Rib Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: French
Ingredients: 4 lbs Beef short ribs; 2 tsp Salt; 1 tsp Black pepper; 2 tbs Olive oil; 1 cup Onion, chopped; 2 medium Carrots, chopped; 2 stalks Celery, chopped; 4 cloves Garlic, minced; 2 cups Red wine; 4 cups Beef broth; 4 sprigs Thyme, fresh; 2 leaves Bay leaves; 1 cup Red wine; 1 tbs Shallots, minced; 2 cups Beef stock; 4 tbs Butter; 2 sprigs Fresh thyme; to taste Salt; to taste Black pepper; 4 pieces Bone marrow bones; to taste Salt; to taste Black pepper; 2 tbs Parsley, chopped; 2 pieces Lemon wedges; 4 cups Root vegetables (carrots, parsnips, turnips); 2 tbs Olive oil; to taste Salt; to taste Black pepper; 1 tbs Fresh thyme, chopped

Tom’s Town Vodka + Chambord + Pineapple + Lemon

FRENCH MARTINI

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Sauce Bordelaise, Roasted Bone Marrow and Winter Vegetables. Chef’s Notes: Our slow braised short rib will be accompanied by a luxurious Sauce Bordelaise set atop roasted bone marrow with a cocotte of winter vegetables.

Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat and sear the short ribs on all sides until browned. Remove and set aside.

Sear the Ribs

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

Sauté Vegetables

Pour in red wine, scraping the bottom of the pot to deglaze. Add beef broth, thyme, and bay leaves. Bring to a simmer.

Add Liquids

Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3-4 hours until the meat is tender and falling off the bone.

Braise the Ribs

In a saucepan, combine red wine and shallots. Reduce over medium heat until almost gone. Add beef stock and thyme. Reduce until thickened, then whisk in butter. Season to taste with salt and pepper.

Prepare the Sauce

Preheat the oven to 400°F (200°C). Place bone marrow in a roasting pan, season with salt and pepper, and roast for 15-20 minutes until the marrow is soft and bubbly.

Roast the Marrow

Toss root vegetables with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast in the oven for 25-30 minutes until tender.

Roast the Vegetables

Beef short ribs

Salt

Black pepper

Olive oil

Onion, chopped

Carrots, chopped

Celery, chopped

Garlic, minced

Red wine

Beef broth

Thyme, fresh

Bay leaves

Shallots, minced

Beef stock

Butter

Fresh thyme

Bone marrow bones

Parsley, chopped

Lemon wedges

Root vegetables (carrots, parsnips, turnips)

Fresh thyme, chopped