This Short Ribs Recipe with tender beef recipe and delicious sauce was served at Tyler Florence's Wayfare Tavern, it is the perfect short rib Christmas dinner.
This is one of my Favorite Beef Recipes. Short ribs can be fancy enough for holiday dinner or casual enough for a family meal.
Tyler Florence's Wayfare Tavern served the best short ribs on the planet! Now you can make them at home with this delicious Short Ribs Recipe. I loved them so much, I even called Wayfare Tavern's sous chef and spoke to him on the phone for his tips to restaurant-style short ribs at home.
This Short Ribs Recipe is Perfect for Special Occasions
If you haven't decided on what to serve for holiday dinner at this late date, I've got the answer for you—this Short Ribs Recipe. No, not the cowboy BBQed, grilled outside short ribs. Pretty short ribs. All dressed up for dinner on china plates short ribs.
Short Ribs can be a very versatile entre. They can be a Five Star Dinner or one of the best tacos ever.
What to Serve with Short Rib Dinner
Stack a short rib on top of a great mashed potato or root vegetable puree then, ladle on the pan sauce.
Tyler Florence's Short Ribs are served nestled onto a pile of delicious Potato Puree. You can serve them with Classic Mashed Potatoes or these Ranch Mashed Potatoes and drizzle with the brazing sauce for a totally delicious dinner idea.
Potatoes... of course! Green Chile Potato Gratin is perfect with Short Ribs. Layer the thinly sliced potatoes with smoky diced green chiles or roasted jalapeños.
Roasted carrots go very well with this dish. Maple Bourbon Glazed Carrots make a delicious side dish for short ribs. Try making them with cute baby carrots with the tops on. Trim the tops to about ½ inch and peel the carrots before cooking. Air Fryer Carrots with their rosemary butter are delicious with this recipe. They are a great way to save oven space.
A winter salad like this Roasted Butternut Squash and Apple Salad with Cranberry Vinaigrette adds the right touch of sweet and tart. Boost the acidity of the salad with this Honey Vinaigrette.
Soup is a great starter dish for this short rib recipe. Honey Carrot Soup is great choice, make it ahead of time so you can enjoy a stress free dinner party.
How to Make Tyler Florences Short Ribs Recipe at Home
After having these short ribs at Tyler Florence's San Francisco restaurant, I couldn't get them out of my mind so, I decided to recreate them.
I did some research and even called Wayfare Tavern to find out exactly what was in his short ribs recipe. The hostess at the restaurant was so surprised to get a call from Arizona, that she actually put the sous chef on the phone!
Here are Wayfare Tavern's Sous Chef Tips:
- Bring the ribs to room temperature and season short ribs with salt and pepper
- Heat 3 tablespoons olive oil in a large dutch oven. Add the herbs (thyme, rosemary, etc... to the oil to infuse their with flavor.
- Add short ribs to pan and sear on all sides until browned. Remove from Dutch oven.
- Use a food processor to dice the onion, carrot and celery.
- Add the carrot, celery, onion mixture to the Dutch oven, cook for about 5 minutes then, add the garlic and cook another 5 minutes. Pour in the red wine to deglaze the pan before adding the beef stock, bring to a boil.
- Return the short ribs the Dutch oven making sure to "nestle" them into the liquid. The braising mixture should not completely cover the ribs (only about ⅔ of the way). If there are too many ribs to fit into a single layer in the pan, divide the vegetable mixture and use two pots. Do not stack the ribs on top of each other.
- Place the lid on the pot, leaving it "ajar" so steam may escape. Place pot in the oven and cook until tender but still in one piece (not falling apart); about 2 ½ to 3 hours.
- While short ribs are cooking, prepare the Pear and Celery Salad. Do not slice the pears too early, they will become brown.
Short ribs are not currently on the Wayfare Tavern menu so, I don't feel bad sharing them with you. I hope Chef Florence approves.
Tyler Florence has several short ribs recipes online that give directions for his classic short ribs that were helpful but, I changed the herbs to more closely match Wayfare Tavern's short ribs and finished the sauce with a little butter.
For some reason, I seemed to be all out of black truffles so, I traded Wayfare Tavern's truffle shavings for a little roasted cremini compound butter or finish with a drop or two of truffle oil.
Make a Holiday Dinner Any Day!
Quite a few years ago, I started the tradition of cooking our little family's holiday dinner on the Sunday before Christmas. We drag out the fancy plates and glasses on stems and the four of us have a holiday dinner together before the hustle and bustle of traveling to share the "official" holiday with our extended family. It has become one of my favorite memories.
When my children were small, we spent every holiday "on the road" at Grandma's house. It was nice for my children to see their cousins but, after a while, I realized they didn't have any memories of Christmas in our home; no sense of who we were as a family and no flavors or aromas that would make them long to come home for the holidays even after they were grown. I decided I had to fix that right away and viola... Hoopes Family Holiday Dinners... a week early.
Having our own family dinner before the actual holiday has freed up my imagination and allowed me to serve anything I like. In fact, I stay away from the traditional turkey that is served every Thanksgiving and Christmas by my husband's family all together. Instead, our favorite dinners have turned out Pork Tenderloin and Porcini "Tamales" with Sweet Potato Haystacks for Thanksgiving and a real "Dickens style" dinner with a Bone in Prime Rib and roasted potatoes for Christmas. Of coarse, Mom's homemade rolls are always a must.
This year, I went to the butcher department to order my prime rib. Boy, did I get a shock! The price! Thinking fast, so my butcher didn't catch on, I changed my order to short ribs. I had the most delicious short ribs recipe at Tyler Florence's Wayfare Tavern several times in San Francisco. They were perfect for a "fancy" dinner. So, why not make them for my boys at home?
Give this Short Ribs Recipe a try at your next "dressed up dinner" or for a cozy dinner in on a winter's night.
You will love them!
I'm sending you the warmest wishes I know how to give, Merry Christmas and Happy Holidays!
Christmas Dinner Short Ribs with Pear and Celery Salad
These dressed up short ribs are perfect for any holiday dinner table or a cozy winter night.
Ingredients
- ¼ pound wild or cremini mushrooms
- 3 tablespoons extra-virgin olive oil
- 4 pounds beef short ribs, bone in
- Kosher salt
- freshly cracked black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- ½ head garlic, peeled
- ¼ bunch fresh thyme
- 1 ½ cups dry red wine
- 1 ½ cups low-sodium, organic beef stock
- ½ pound butter
- sea salt
- 3 celery stalks cut into alumettes, ¼ by ¼ by 2 ½ inch sticks
- 3 pears also cut into alumettes, ¼ by ¼ by 2 ½ inch sticks
- 1 cup creme fraiche
- ½ lemon, juiced
- salt, to taste
- fresh black pepper to taste
- 2 sticks butter cut into cubes
- 1 bunch flat leaf parsley leaves
Instructions
- Preheat oven to 400 degrees. Clean mushrooms and roast until fragrant, set aside.
- Reduce oven temperature to 350.
- Preheat large dutch oven or stock pot on stove over medium high heat. Add 3 tablespoons olive oil. Season short ribs with salt and pepper then add to pan and sear on all sides until browned. Remove short ribs from pan, set aside. Add thyme and stir for about one minute, Do not burn.
- Add onion, carrot, celery and thyme to the pot and season well with salt and pepper. Cook for about 5 minutes, add the garlic and cook another 5 minutes. Pour in the red wine and beef stock, bring to a boil.
- Place the short ribs into the vegetable and stock mixture making sure to "nestle" them into the liquid. The braising mixture should not completely cover the ribs (only about ⅔ of the way). If there are too many ribs to fit into a single layer in the pan, divide the vegetable mixture and use two pots. Do not stack the ribs on top of each other.
- Place the lid on the pot, leaving it "ajar" so steam may escape. Place pot in the oven and cook until tender but still in one piece (not falling apart); about 2 ½ to 3 hours.
- While the ribs are cooking, prepare the compound butter by roughly chopping the mushrooms then mincing the mushrooms in a food processor or finely by hand. Stir the cooled mushrooms into the softened butter. Spoon the butter on to a sheet of plastic wrap and roll into a cylinder with the diameter a little larger than a quarter. Chill until ready to use.
- While short ribs are cooking, prepare the Pear and Celery Salad.
- To make the salad, cut 3 pears and 3 celery stalks into 2 ½ inch long pieces then cut into ¼ by ¼ inch sticks. Be sure to keep some of the celery leaves on the small, thin stalks at the top of the celery stalk and use them in the salad. Keep in chilled water to stay crisp.
- Mix the creme fraiche with the juice of ½ lemon. Season with salt and pepper.
- When the ribs are almost finished cooking. Remove about 2 cups of the liquid and reduce slightly in a sauce pan until thickened.
- Remove short ribs from pan and place on warm serving plater. Top with a slice of mushroom compound butter. Cover with foil to keep warm.
- Remove the sauce from the heat and strain though a fine sieve, whisk in cubes of butter one at a time. Spoon the sauce over the short rib and butter
- Plate the short ribs on individual plates or on a serving plater. Spoon the sauce over the short ribs and butter.
- Toss the pears and celery alumettes (sticks) in the cream fraiche and serve on top of each short rib.
- Trim the leaves and tender parts of the flat leaf parsley and sprinkle on the top of the salad.
Nutrition Information
Yield
6Serving Size
1 gramsAmount Per Serving Unsaturated Fat 0g
Donna
This is just beautiful, Sandy - and such a great comfort food, but fancy at the same time. Merry Mealtimes to YOU!
Parsley Sage
While its nice to see family for the holidays, sometimes its just as important to make your own Christmas memories at home 🙂
Loving these tasty holiday short ribs!
Buzzed!
And Merry Christmas 🙂
Peggy
This looks like an amazing dinner! I love hearing about everyone's different holiday traditions =) This is one I could definitely get on board with!
ping
Gorgeous looking dish! Hey, this was on Top 9 today. Congrats! Thanks for coming by my blog. Going to poke around yours ... you have such pretty, pretty pictures and delicious recipes.
Jim
What is vegetable pulp?
Jim
Ann
Delicious! What a GREAT tradition to have your immediately family dinner early! Happy new Year!
Liz
Fabulous recipe...and I learned a new word: alumettes 🙂
LIndsey @ GIngerbread Bagels
I LOVE short ribs but have only eaten them at restaurants. Yours look amazing! I'll have to try making them myself, thanks so much for the recipe. 🙂
Lindsay @ Rosemarried
I adore this recipe. I have a bunch of shortribs in my freezer, and I've been perusing a few recipes. I think yours might be the winner. This sounds AMAZING.
Barbara @ Barbara Bakes
Looks fabulous! Thanks for sharing it!
Joe
You say you sear the ribs, but then in the recipe you don't. Please correct.
Diane
How much wine goes into this recipe? It mentions wine but there is no line item in the recipe.
Sandy
Hi Diane! Thank you soooo much for asking! I use 1 1/2 cup dry red wine. That can easily be reduced to 1 cup plus 1/2 cup of water. I have adjusted the recipe to include it in the line items. I hope you love them!
Denay DeGuzman
I love how you decided to change up a traditional holiday menu with these scrumptious short ribs inspired by a San Francisco restaurant. I couldn't wait for Christmas to try this flavorful recipe - and my husband was happy about this too! This is a recipe I will be making over and over again!
Christina
Short ribs are always a hit in my house! These have such great flavor!
Jaclyn
These short ribs are superb! Perfect for the holidays or anytime of year!
Scarlet
I really enjoyed these short ribs as a way to do something new. I love the richness of the sauce with the wine and mushrooms too. Yum!
Swathi
This short ribs with pear and celery salad looks yum.