Jul 14 2026
Restaurants›Wilma's›Braised Short Rib Recipe

Braised Short Rib Recipe

Inspired by Wilma's
Time3h 30m
Serves4

roasted fingerling potato, brussels, short rib jus

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Ingredients

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Main Ingredients

Roasted Vegetables

Method

Braised Short Rib

  1. 1

    Prepare the Short Ribs

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

  2. 2

    Sear the Ribs

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

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add minced garlic and cook for an additional minute, until fragrant.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Allow the wine to simmer for about 5 minutes.

  5. 5

    Add Broth and Herbs

    Add the beef broth, thyme, and bay leaves to the pot. Return the seared short ribs back into the pot. Bring the mixture to a simmer.

  6. 6

    Braise the Ribs

    Cover the pot and transfer it to a preheated oven at 300°F (150°C). Braise for 3 hours, or until the ribs are tender.

Roasted Vegetables

  1. 7

    Prepare the Vegetables

    Preheat the oven to 425°F (220°C). In a bowl, toss the fingerling potatoes and halved Brussels sprouts with olive oil, salt, and pepper.

  2. 8

    Roast the Vegetables

    Spread the seasoned vegetables on a baking sheet in a single layer. Roast in the oven for 25-30 minutes, or until golden and tender, tossing halfway through.

Serving

  1. 9

    Plate the Dish

    Once the short ribs are done, remove them from the pot and let them rest for a few minutes. Strain the braising liquid and reduce it to thicken if desired. Serve the short ribs alongside the roasted fingerling potatoes and Brussels sprouts, drizzling with the short rib jus.

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