Jul 14 2026
Restaurants›The Southern Gentleman›Braised Short Rib "pot Roast" Recipe

Braised Short Rib "pot Roast" Recipe

Inspired by The Southern Gentleman
Time4h
Serves6

smoked gouda potato purée, savoy spinach, tabasco onion rings

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Ingredients

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Braised Short Ribs

Smoked Gouda Potato Purée

Savoy Spinach

Tabasco Onion Rings

Method

Braised Short Ribs

  1. 1

    Sear the Ribs

    Preheat the oven to 325°F (160°C). In a large Dutch oven, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add chopped onion, carrot, celery, and garlic. Sauté for 5-7 minutes until softened.

  3. 3

    Add Liquids and Herbs

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

  4. 4

    Braise the Ribs

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

Smoked Gouda Potato Purée

  1. 5

    Boil the Potatoes

    In a large pot, add cubed potatoes and cover with water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well.

  2. 6

    Mash and Mix

    In the same pot, add butter, milk, smoked gouda, salt, and pepper. Mash the potatoes until smooth and creamy.

Savoy Spinach

  1. 7

    Sauté the Spinach

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add savoy spinach and sauté until wilted, about 3-5 minutes. Season with salt and pepper.

Tabasco Onion Rings

  1. 8

    Prepare the Onion Rings

    Soak the onion rings in buttermilk mixed with Tabasco sauce for at least 30 minutes.

  2. 9

    Dredge and Fry

    In a bowl, mix flour, cornmeal, and salt. Remove onion rings from buttermilk and dredge in the flour mixture. Heat vegetable oil in a deep pan over medium-high heat. Fry the onion rings in batches until golden brown, about 3-4 minutes. Drain on paper towels.

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