Braised Short Ribs from Fleming's Prime Steakhouse feature tender, slow-cooked beef ribs simmered in a rich red wine and herb sauce, garnished with caramelized onions and served atop creamy mashed potatoes, delivering a savory and melt-in-your-mouth dining experience.
Equipments
- Dutch oven or heavy-bottomed pot
- Chef’s knife
- Cutting board
- Tongs
- Wooden spoon or spatula
- Mixing bowls
- Potato peeler
- Saucepan (for mashed potatoes)
- Potato masher or ricer
- Colander or strainer
- Measuring cups and spoons
- Ladle
- Plating spoon
- Serving plates
Ingredients
- 4 lbs bone-in beef short ribs
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons vegetable oil
- 2 large yellow onions
- 4 cloves garlic
- 2 large carrots
- 2 celery stalks
- 2 tablespoons tomato paste
- 2 cups dry red wine
- 3 cups beef stock
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- 2 tablespoons unsalted butter
- 4 large russet potatoes
- 1/2 cup heavy cream
- 1/4 cup unsalted butter (for mashed potatoes)
- Kosher salt (for mashed potatoes)
- Freshly ground black pepper (for mashed potatoes)
Bone-in beef short ribs are essential for achieving the tender, flavorful texture typical of this dish; choose fresh ribs with good marbling for best results. Use dry red wine and quality beef stock to create a rich, deep sauce that mimics Fleming's Prime Steakhouse flavors. Fresh herbs like thyme, rosemary, and bay leaves add aromatic complexity, while vegetables such as carrots, celery, and caramelized onions bring natural sweetness and balance. When preparing mashed potatoes, using russet potatoes with heavy cream and unsalted butter ensures a creamy, smooth texture that complements the ribs perfectly. Your copycat Braised Short Ribs from Fleming's Prime Steakhouse will deliver an authentic, melt-in-your-mouth dining experience with these carefully selected ingredients.
Instructions
- Braised Short Ribs from Fleming's Prime Steakhouse – Instructions:
- Preheat oven to 325°F (163°C).
- Pat short ribs dry; season generously with salt and pepper.
- Heat vegetable oil in Dutch oven over medium-high heat.
- Sear short ribs on all sides until browned; transfer to plate.
- Dice onions, carrots, and celery; mince garlic.
- Add onions, carrots, and celery to pot; cook until softened.
- Stir in garlic; cook until fragrant.
- Add tomato paste; cook, stirring, for 2-3 minutes.
- Deglaze with red wine; scrape browned bits from bottom.
- Simmer wine until reduced by half.
- Return short ribs to pot.
- Add beef stock, thyme, rosemary, bay leaves, and Worcestershire sauce.
- Bring to simmer; cover with lid.
- Transfer Dutch oven to oven; braise for 2.5–3 hours until ribs are tender.
- While ribs cook, peel and cube potatoes.
- Boil potatoes in salted water until fork-tender.
- Drain potatoes; return to pot or bowl.
- Add heavy cream and butter; mash until smooth.
- Season mashed potatoes with salt and pepper.
- Remove short ribs from oven; transfer ribs to plate.
- Strain braising liquid; discard solids and herbs.
- Skim fat from liquid; return to pot.
- Simmer sauce to reduce slightly.
- Stir in unsalted butter for richness.
- Optionally, caramelize onions for garnish.
- Plate mashed potatoes; top with short ribs.
- Spoon sauce over ribs; garnish with caramelized onions.
- Serve immediately.
Substitution
Braised Short Ribs from Fleming's Prime Steakhouse can be replicated at home using a Dutch oven or heavy-bottomed pot to achieve tender, slow-cooked beef ribs in rich red wine and herb sauce. If you can't find bone-in short ribs, boneless short ribs or chuck roast can serve as suitable substitutes, though cooking times may vary. When fresh herbs like thyme or rosemary aren't available, dried herbs can be used at one-third the amount. For mashed potatoes, Yukon Gold potatoes can replace russets for a creamier texture, and if heavy cream is unavailable, whole milk or half-and-half is a good alternative. Your choice of red wine should be dry and full-bodied; however, grape juice mixed with a splash of vinegar can work if alcohol-free options are needed.
Tips
Ensure the short ribs are patted dry before seasoning to achieve a proper sear, locking in flavors during browning. When deglazing with red wine, scrape the pot's bottom thoroughly to incorporate all browned bits, enhancing the sauce's depth. You should skim excess fat from the braising liquid before reducing it to avoid a greasy texture in your sauce. For the mashed potatoes, use a ricer or masher to ensure a smooth, creamy consistency without overworking the starch.
Nutritions
Braised Short Ribs from Fleming's Prime Steakhouse provide a rich source of protein from the slow-cooked beef ribs, essential for muscle repair and growth. The dish is enriched with vitamins and minerals from aromatic vegetables like carrots, celery, and onions, which contribute dietary fiber and antioxidants. Red wine and herbs add depth to the flavor while offering polyphenols known for their anti-inflammatory properties. Your serving of creamy mashed potatoes complements the ribs with carbohydrates and fats, providing energy and a satisfying texture to this indulgent meal.
Storage
Store leftover braised short ribs and mashed potatoes in airtight containers in the refrigerator to maintain their flavors and prevent drying. You can freeze portions in heavy-duty freezer bags or containers for up to 3 months, ensuring they are fully cooled before sealing. When reheating, warm ribs slowly in a covered dish with sauce to preserve tenderness, and gently heat mashed potatoes to avoid drying out your meal.
Variation or Alternatives
You can substitute the dry red wine with a robust dark beer, such as a stout, to add a deeper, maltier flavor to the braising liquid. For a healthier variation, replace heavy cream in the mashed potatoes with Greek yogurt or sour cream, maintaining creaminess with fewer calories. Slow-cook the ribs in a slow cooker instead of the oven to free up kitchen space and allow for a more hands-off approach. Consider adding a dash of smoked paprika or chipotle powder to the seasoning for a subtle smoky heat that complements the rich beef.
Allergies
Braised Short Ribs contain common allergens such as dairy in the heavy cream and unsalted butter used for the mashed potatoes, which may affect individuals with lactose intolerance or milk allergies. Soy may be present in Worcestershire sauce, posing a risk for those sensitive to soy. You should ensure to check ingredient labels and inform the kitchen staff of any allergies before enjoying this dish.
Why this recipe?
Braised Short Ribs at Fleming's Prime Steakhouse are celebrated for their tender, fall-off-the-bone texture and rich, savory flavor profile, enhanced by a slow-cooking process that infuses the meat with deep, robust seasonings. The dish pairs perfectly with Fleming's signature demi-glace, creating a well-balanced harmony of taste that appeals to steak lovers and food enthusiasts alike. You experience a gourmet quality that combines premium Angus beef with expertly crafted preparation, making this recipe worth replicating at home. Trying the copycat version allows you to enjoy an upscale dining experience in the comfort of your kitchen, impressing guests with a restaurant-worthy meal.