Jul 14 2026
Restaurants›Wildflower›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Wildflower
Time3h
Serves4

glazed carrot, celery heart, roasted cipollini onion, black truffle potato puree, bordelaise

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Short Ribs

    Season the beef short ribs with salt and pepper. In a large Dutch oven, heat 2 tablespoons of butter over medium-high heat. Sear the ribs on all sides until browned. Remove and set aside.

  2. 2

    Sauté Vegetables

    In the same pot, add carrots, celery hearts, and cipollini onions. Sauté until they start to caramelize, about 5-7 minutes.

  3. 3

    Deglaze and Braise

    Pour in the red wine and scrape up any browned bits from the bottom. Add the beef stock and thyme. Return the short ribs to the pot, cover, and simmer on low heat for 2-3 hours until tender.

  4. 4

    Prepare Truffle Potato Purée

    Boil potatoes in salted water until fork-tender. Drain and return to pot. Add black truffle oil and remaining butter. Mash until smooth. Season with salt and pepper to taste.

  5. 5

    Serve

    Plate the braised short ribs with glazed carrots, celery hearts, and cipollini onions. Serve with the black truffle potato purée and drizzle with the bordelaise sauce.

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