Jul 14 2026
Restaurants›Ultreia›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Ultreia
Time5h
Serves4

Potato pavé, mokum carrot purée, crispy buckwheat, tomato confit

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Ingredients

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Short Rib

Potato Pavé

Mokum Carrot Purée

Crispy Buckwheat

Tomato Confit

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

    Season the short ribs with salt and pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Remove from the pot and set aside.

  2. 2

    Sauté the Vegetables

    In the same pot, add onion, carrot, celery, and garlic. Sauté until softened, about 5 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine to deglaze the pot, scraping up any browned bits. Add beef stock, thyme, bay leaf, and return the short ribs to the pot. Bring to a simmer, cover, and cook in a preheated oven at 300°F (150°C) for 3 hours.

Potato Pavé

  1. 4

    Layer the Potatoes

    Preheat the oven to 350°F (175°C). Grease a baking dish and layer the thinly sliced potatoes, seasoning each layer with salt and pepper and dotting with butter.

  2. 5

    Bake

    Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.

Mokum Carrot Purée

  1. 6

    Cook the Carrots

    In a saucepan, combine chopped Mokum carrots with butter and a pinch of salt. Add enough water to cover the carrots, bring to a boil, then reduce to a simmer until tender, about 15 minutes.

  2. 7

    Blend

    Drain the carrots and blend with heavy cream until smooth. Adjust seasoning if needed.

Crispy Buckwheat

  1. 8

    Prepare Buckwheat

    In a frying pan, heat olive oil over medium heat. Add the buckwheat groats and toast until golden and crispy, about 5-7 minutes. Season with salt.

Tomato Confit

  1. 9

    Cook the Tomatoes

    In a baking dish, combine cherry tomatoes, whole garlic cloves, thyme, and olive oil. Bake at 275°F (135°C) for about 2 hours until the tomatoes are soft and confit.

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