American · Dinner
New York Braised Short Ribs
A New York steakhouse showpiece, bone-in beef short ribs slow-braised in red wine and beef stock until falling tender, served with creamy mashed potato and roasted bone marrow butter.
$$$
20 minsPrep
3 hrs 30 minsCook
3 hrs 50 minsTotal
HardLevel
Nutrition per serving
680Calories
48gProtein
38gFat
28gCarbs
4gSugar
3gFiber
720mgSodium
115mgChol
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Instructions
1
Prep
Peel and quarter potatoes; roughly chop onion, carrots, celery; smash garlic; strip thyme and rosemary leaves. Pat short ribs dry, season generously with salt and pepper on all sides. Preheat oven to 160°C.
2
Sear
Heat oil in a large oven-safe pot over high heat until smoking. Sear short ribs 3–4 minutes per side until deep mahogany crust forms. Remove and set aside.
3
Saute
Reduce heat to medium, add onion, carrots, celery to the pot. Cook 5–6 minutes, stirring occasionally, until softened and beginning to colour. Add garlic and tomato paste, cook 2 minutes stirring constantly until paste darkens.
4
Build
Pour in red wine, bring to a boil, scrape up browned bits. Simmer 3 minutes until slightly reduced. Add beef stock, thyme, rosemary, bay leaves. Return short ribs, ensure two-thirds submerged.
5
Braise
Cover tightly, transfer to oven. Braise 3–3.5 hours at 160°C until meat is completely tender and pulling from bone. While ribs braise, boil potatoes in salted water 18–20 minutes until completely tender when pierced.
6
Reduce
Remove short ribs, set aside. Strain braising liquid through fine sieve into clean saucepan. Simmer over medium-high heat 8–10 minutes until reduced by half and glossy. Drain potatoes, steam dry 1 minute over low heat, mash with butter, warm cream, salt, white pepper until smooth.
7
Plate
Mount mashed potato on each plate, top with a short rib, spoon reduced braising sauce liberally over. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 900g (31.7 oz) bone-in beef short ribs
- 1 medium white onion
- 2 medium carrots
- 3 celery stalks
- 4 garlic cloves
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 300ml (1 1/4 cup) dry red wine
- 400ml (1 2/3 cup) beef stock
- 2 tbsp tomato paste
- 1 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 500g (17.6 oz) Maris Piper potatoes
- 60g (2.1 oz) unsalted butter
- 80ml (1/3 cup) double cream
- 0.25 tsp white pepper