Jul 14 2026
Restaurants›Tupelo Honey Southern Kitchen & Bar›Red Wine Glazed Short Rib Recipe

Red Wine Glazed Short Rib Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar
Time4h
Serves4

Roasted tri-color carrots, fingerling potatoes, spring pea cream

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Ingredients

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Short Ribs

Roasted Vegetables

Spring Pea Cream

Method

Prepare Short Ribs

  1. 1

    Season and Sear

    Preheat the oven to 325°F (160°C). Season the short ribs with salt and black pepper. In a large oven-safe pot, heat olive oil over medium-high heat. Sear the short 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 an additional minute.

  3. 3

    Deglaze and Braise

    Pour in red wine, scraping up any browned bits. Add beef broth, bay leaves, and thyme. Return the short ribs to the pot. Bring to a simmer, then cover and transfer to the oven. Cook for 3 hours until the meat is tender.

Roast Vegetables

  1. 4

    Prepare and Roast

    Toss tri-color carrots and fingerling potatoes with olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for 30-35 minutes until tender and caramelized.

Make Spring Pea Cream

  1. 5

    Cook Peas

    In a small pot, bring water to a boil. Add fresh peas and cook for 3-4 minutes until bright green. Drain and transfer to a blender.

  2. 6

    Blend Cream

    Add heavy cream, salt, pepper, and lemon juice to the blender. Blend until smooth and creamy. Adjust seasoning to taste.

Serve

  1. 7

    Plate the Dish

    On a plate, place a generous spoonful of spring pea cream, top with the red wine glazed short rib, and arrange roasted vegetables around. Serve warm.

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