by Chef Brad Kilgore | November 15, 2016

Braised Short Ribs Recipe By Chef Brad Kilgore

alter-short rib

Photography by Kelly Sterling


Serves 8

Short Rib Braise

  • 4  tablespoons vegetable oil, or enough to thinly coat pot, for searing
  • 8  each boneless short ribs
  • 2 large red onions, diced
  • 2 garlic bulbs, tops sliced off
  • 1/4 cup peeled, sliced fresh ginger
  • 1 cup cremini mushrooms, sliced
  • 1/2 cup red wine vinegar
  • 1 bottle (750 ml) red wine
  • 1/2 cup molasses
  • 1/2 cup soy sauce
  • 2 tablespoons espresso beans, finely ground

PREPARATION: Preheat oven to 300 degrees. Heat vegetable oil in a deep pot until very hot. Sear unseasoned short ribs on all sides, then transfer ribs into a braising pan in an even layer and set aside. Add red onions, garlic bulbs (cut side down), ginger and mushrooms to dripping in the deep pot, and cook until slightly charred. Deglaze with red wine vinegar, scraping up any browned bits, and immediately follow with red wine, then cook until liquid is reduced by one-third. Add molasses, soy sauce and ground espresso and bring to a simmer. Let the sauce reduce until desired thickness. Pour the braising liquid over the short ribs, dividing it equally among the ribs. (Making sure the meat is cover by at least 1/4-inch of liquid, adding a little water if necessary.) Tightly cover the pan and transfer ribs to the oven to braise for 4 hours. Let cool slightly then refrigerate overnight to cool. Remove meat from pan and strain braising liquid to be used in glaze recipe that follows.


  • 1 recipe reduced braising jus
  • 1/4 cup apple cider vinegar
  • 1/4 cup soy sauce
  • 1 teaspoon sea salt

PREPARATION: In a saucepot, combine all ingredients and reduce over medium-high heat until thick and shiny. Baste the meat with the glaze and serve extras as a thickened sauce.

Malted Yogurt Grits

  • 1 cup artisanal white grits
  • 4 1/2 cups whole milk
  • 1 1/2 cups heavy cream
  • 1/2 cup chèvre goat cheese
  • 4 tablespoons butter, at room temperature
  • Salt to taste
  • 1/2 cup plain Greek yogurt

PREPARATION: Preheat oven to 375 degrees. Spread the grits on a baking sheet and toast them for 25–30 minutes until deep golden brown. Bring milk and cream to a boil in a medium pot. Sprinkle toasted grits into milk mixture while whisking, and then cook for 15 minutes, stirring constantly. Remove the pot from heat and swirl in goat cheese, softened butter and yogurt. Serve immediately or reserve in a covered pot.

Wild Garlic Oil

  • 1/2 cup chives, snipped
  • 3 ounces wild garlic bulbs (found in Asian markets)
  • 2 cups vegetable oil, chilled

PREPARATION: Blanch the chives and wild garlic in salted water. Squeeze out all extra water and transfer to a blender. Add chilled vegetable oil and blend until smooth. Do not strain.

Red Onion Caramel

  • 1 cup sugar
  • 3/4 cup filtered water
  • 3/4 cup red onion , thinly sliced
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tablespoon butter
  • 10 tablespoons heavy cream, warmed, plus more as needed
  • Salt to taste

PREPARATION: Combine sugar, water, red onions and herbs in a pot and reduce over medium-high heat until caramelized. Once caramelized, stir in the butter until melted, and then stir in the warm cream. Strain the sauce, adjusting the consistency with more cream if needed.

Celeriac Purée

  • 2 1/2 cups celery root, diced
  • 3/4 cup shallots, sliced
  • 4 cups whole milk
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons sea salt

PREPARATION: In a pot, cover celery root and shallots with the milk and a lid, then simmer gently until tender. Strain off liquid and blend solids with the yogurt and lemon juice until smooth. Season with the salt. Cool in refrigerator.

Peanut Crumbs

  • 1/2 cup butter
  • 2 cups panko breadcrumbs
  • 1 sprig fresh rosemary, minced
  • 3 sprigs fresh thyme, minced
  • 1 1/2 cups peanuts, toasted and chopped
  • 1 teaspoon salt
  • 1 teaspoon sugar

PREPARATION: Melt butter in a nonstick pan. Once butter is frothy, add breadcrumbs and toast, stirring continuously, until golden brown. Stir in the herbs. Mix the toasted breadcrumbs with peanuts, salt and sugar in a bowl. Reserve for sprinkling over the top of the glazed short ribs.


First place the grits, wild garlic oil, short ribs, glaze and peanut crumbs, then drizzle with the red onion caramel and celeriac purée and garnish with sliced raw trumpet mushrooms.