Jul 13 2026
Restaurants›The Milling Room›Tender Braised Short Ribs Recipe

Tender Braised Short Ribs Recipe

Inspired by The Milling Room
Time3h
Serves4

Parsnip Puree, Porcini Mushrooms, Glazed Carrots, Barolo

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Ingredients

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Short Ribs

Parsnip Puree

Glazed Carrots

Porcini Mushrooms

Method

Braised Short Ribs

  1. 1

    Sear the Ribs

    Preheat the oven to 325°F (163°C). Season the 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 3-4 minutes per side. Remove 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 1 more minute.

  3. 3

    Deglaze and Braise

    Pour in Barolo wine to deglaze the pot, scraping any browned bits. Add beef broth, bay leaves, and thyme. Return the short ribs to the pot, cover, and braise in the oven for about 3 hours, until tender.

Parsnip Puree

  1. 4

    Cook Parsnips

    In a pot, add chopped parsnips and cover with water. Bring to a boil and simmer until tender, about 15 minutes.

  2. 5

    Blend

    Drain the parsnips and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth.

Glazed Carrots

  1. 6

    Cook Carrots

    In a saucepan, melt butter over medium heat. Add sliced carrots, honey, and water. Season with salt and pepper. Cover and cook until the carrots are tender, about 15 minutes.

Porcini Mushrooms

  1. 7

    Rehydrate Mushrooms

    In a bowl, soak dried porcini mushrooms in water for 30 minutes. Drain and chop.

  2. 8

    Sauté

    In a skillet, heat olive oil over medium heat. Add chopped mushrooms, season with salt and pepper, and sauté for about 5 minutes.

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