Sep 24 2026
Restaurants›Zohara Mediterranean Kitchen›Braised Beef Short Rib Recipe

Braised Beef Short Rib Recipe

Inspired by Zohara Mediterranean Kitchen
Time3h
Serves4

Sweet Corn Puree | Crispy Potato | Corn Relish | Demi-Glace

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Ingredients

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Braised Beef Short Rib

Sweet Corn Puree

Crispy Potato

Corn Relish

Demi-Glace

Method

Braised Beef Short Rib

  1. 1

    Sear the Ribs

    Preheat oven to 300°F (150°C). Season the short ribs with salt and black pepper. 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.

  2. 2

    Add Vegetables

    Add chopped onion, carrot, celery, and minced garlic to the pot. Cook for 5-7 minutes until softened.

  3. 3

    Deglaze and Braise

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

Sweet Corn Puree

  1. 4

    Cook Corn

    In a saucepan, combine sweet corn and heavy cream. Cook over medium heat until the corn is tender, about 10 minutes.

  2. 5

    Blend

    Transfer the mixture to a blender. Add butter, salt, and black pepper. Blend until smooth and creamy.

Crispy Potato

  1. 6

    Prepare Potatoes

    Preheat oven to 425°F (220°C). Toss diced potatoes with olive oil, salt, and black pepper.

  2. 7

    Bake

    Spread potatoes on a baking sheet. Bake for 25-30 minutes or until golden and crispy, tossing halfway through.

Corn Relish

  1. 8

    Mix Ingredients

    In a bowl, combine sweet corn, diced red bell pepper, red onion, cilantro, lime juice, and salt. Mix well.

Demi-Glace

  1. 9

    Reduce Sauce

    In a saucepan, combine beef stock, red wine, bay leaves, and thyme. Simmer until reduced by half, about 30-40 minutes. Strain and set aside.

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