Jun 09 2026
Restaurants›The Parlay Kitchen + Cocktails›Braised Short Ribs Recipe

Braised Short Ribs Recipe

Inspired by The Parlay Kitchen + Cocktails
Time3h
Serves4

Red wine braised short ribs topped with pickled onions, goat cheese mousse. Served over creamy risotto & charred broccolini

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Ingredients

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For the Braised Short Ribs

For the Pickled Onions

For the Goat Cheese Mousse

For the Creamy Risotto

For the Charred Broccolini

Method

Braised Short Ribs

  1. 1

    Sear the Ribs

    Preheat oven to 325°F (160°C). Season 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 chopped onion, diced carrots, and celery. Sauté until softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine and scrape up any browned bits from the bottom of the pot. Stir in beef broth, bay leaves, and thyme. Return the short ribs to the pot. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

Pickled Onions

  1. 4

    Prepare the Pickling Liquid

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

  2. 5

    Pickle the Onions

    Thinly slice the red onion and place in a jar. Pour the pickling liquid over the onions. Let sit for at least 30 minutes at room temperature before serving.

Goat Cheese Mousse

  1. 6

    Whip the Cream

    In a mixing bowl, whip the heavy cream until soft peaks form.

  2. 7

    Combine Ingredients

    In another bowl, mix goat cheese with salt and pepper until smooth. Gently fold in the whipped cream until fully combined. Chill until ready to serve.

Creamy Risotto

  1. 8

    Sauté Onions and Garlic

    In a large saucepan, heat a tablespoon of olive oil over medium heat. Add finely chopped onion and minced garlic, sauté until translucent.

  2. 9

    Toast the Rice

    Add arborio rice to the pan and cook for 2-3 minutes until the rice is slightly translucent.

  3. 10

    Add Wine and Broth

    Pour in white wine, stirring until absorbed. Gradually add chicken broth, one ladle at a time, stirring constantly until absorbed before adding more. Continue until rice is creamy and al dente.

  4. 11

    Finish the Risotto

    Stir in parmesan cheese, butter, salt, and pepper. Remove from heat and keep warm.

Charred Broccolini

  1. 12

    Prepare the Broccolini

    Toss broccolini with olive oil, salt, and pepper in a bowl.

  2. 13

    Char the Broccolini

    Heat a grill or grill pan over medium-high heat. Grill broccolini for 4-5 minutes until charred and tender.

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