Jul 14 2026
Restaurants›Union Kitchen›Short Rib Recipe

Short Rib Recipe

Inspired by Union Kitchen
Time3h
Serves4

red wine braised, whipped potato, glazed carrots

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Ingredients

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Short Rib

Whipped Potato

Glazed Carrots

Method

Short Rib

  1. 1

    Prepare the Short Ribs

    Preheat your oven to 325°F (163°C). Season the beef short ribs generously with salt and black pepper.

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté the Vegetables

    In the same pot, add chopped onions, carrots, and celery. Sauté for 5-7 minutes until softened. Add minced garlic and cook for another minute.

  4. 4

    Add Tomato Paste and Wine

    Stir in the tomato paste and cook for 2 minutes. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot.

  5. 5

    Braise the Ribs

    Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a boil, then cover and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender.

Whipped Potato

  1. 6

    Cook the Potatoes

    In a large pot, bring salted water to a boil. Add the cubed potatoes and cook for 15-20 minutes until fork-tender. Drain well.

  2. 7

    Whip the Potatoes

    Return the potatoes to the pot. Add butter, heavy cream, salt, and black pepper. Use a potato masher or electric mixer to whip until smooth and creamy.

Glazed Carrots

  1. 8

    Cook the Carrots

    In a medium saucepan, melt butter over medium heat. Add sliced carrots and cook for about 5 minutes.

  2. 9

    Glaze the Carrots

    Stir in brown sugar, salt, and water. Bring to a simmer and cook for 10-15 minutes until the carrots are tender and glazed.

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