Jul 14 2026
Restaurants›The Strand›Braised Beef Short Ribs Recipe

Braised Beef Short Ribs Recipe

Inspired by The Strand
Time4h
Serves4

with roasted carrot hummus, rapini, demi glace, za'atar

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Ingredients

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Braised Beef Short Ribs

Roasted Carrot Hummus

Rapini

Demi Glace

Za'atar

Method

Braised Beef Short Ribs

  1. 1

    Preheat Oven

    Preheat your oven to 300°F (150°C) for braising the short ribs.

  2. 2

    Season Ribs

    Season the beef short ribs with salt and black pepper on all sides.

  3. 3

    Sear Ribs

    In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs for about 3-4 minutes on each side until browned. Remove from pot and set aside.

  4. 4

    Sauté Vegetables

    Add chopped onion, carrots, and celery to the pot. Sauté for about 5-7 minutes until the vegetables are softened.

  5. 5

    Add Garlic

    Stir in minced garlic and cook for an additional 1-2 minutes until fragrant.

  6. 6

    Add Liquid

    Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Bring to a simmer.

  7. 7

    Braise

    Return the short ribs to the pot, add thyme and bay leaves. Cover and transfer to the oven.

  8. 8

    Cooking Time

    Braise in the oven for 3 hours until the meat is tender and falling off the bone.

  9. 9

    Rest Ribs

    Remove the ribs from the pot and let them rest for a few minutes before serving.

Roasted Carrot Hummus

  1. 10

    Preheat Oven

    Preheat the oven to 400°F (200°C).

  2. 11

    Roast Carrots

    Toss the chopped carrots and unpeeled garlic cloves in olive oil and spread them on a baking sheet. Roast for 25-30 minutes until tender.

  3. 12

    Blend Hummus

    Once roasted, let them cool slightly and then peel the garlic. Place the roasted carrots, garlic, tahini, lemon juice, olive oil, salt, and cumin in a food processor.

  4. 13

    Adjust Consistency

    Process until smooth, adding water as needed to reach desired consistency.

Rapini

  1. 14

    Blanch Rapini

    In a large pot, bring salted water to a boil. Blanch the rapini for 2-3 minutes until bright green and tender.

  2. 15

    Ice Bath

    Remove rapini from the pot and plunge into an ice bath to stop cooking. Drain and set aside.

  3. 16

    Sauté Garlic

    In a skillet, heat olive oil over medium heat. Add minced garlic and red pepper flakes, sauté for 1-2 minutes.

  4. 17

    Finish Rapini

    Add the blanched rapini to the skillet and sauté for 3-5 minutes until heated through. Season with salt to taste.

Demi Glace

  1. 18

    Combine Ingredients

    In a saucepan, combine beef stock, red wine, bay leaf, and thyme. Bring to a simmer over medium heat.

  2. 19

    Reduce Sauce

    Reduce the mixture by half, about 20-25 minutes, until slightly thickened.

  3. 20

    Strain Sauce

    Remove bay leaf and thyme sprigs before serving.

Finishing Touches

  1. 21

    Plate and Serve

    Plate the braised beef short ribs, accompanied by a generous scoop of roasted carrot hummus, sautéed rapini, and drizzle with demi glace. Sprinkle with za'atar before serving.

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