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Velvet Panda Stout–Braised Short Ribs

Serves 4


Short Ribs

  • 4 single-bone or boneless beef short ribs
  • salt and pepper to taste
  • 1 cup diced mirepoix (onion, carrot and celery)
  • 2 cloves garlic
  • 2 sprigs thyme
  • 3 cups veal or beef stock
  • 2 cups Mill House Brewing Company Velvet Panda Stout


  • 2 Yukon Gold potatoes, peeled and diced
  • 1 large celeriac (celery root), peeled and diced
  • 11/2 cups water
  • 11/2 cups milk
  • 2 tablespoons butter
  • salt and pepper to taste


  • 1 tablespoon butter 
  • 2 cups cipollini onions, peeled
  • 8 to 10 baby carrots, peeled
  • 1/4 cup veal or beef stock
  • 1 tablespoon prepared horseradish


Preheat oven to 325˚F.

  1. Season each short rib with salt and pepper and either brown in a large skillet until golden brown on each side or grill until desired grill marks appear.
  2. Place short ribs in a heavy braising pot and add the remaining ingredients. Bring to a boil over high heat.
  3. When the mixture comes to a boil, remove from heat, cover with aluminum foil and place in a 325˚F oven until fork tender, about 4 to 5 hours.

For the pureé

  1. Place potatoes and celeriac in a pot with the water and milk. Boil until fork tender.
  2. Remove from heat. Strain liquid and reserve.
  3. Purée the cooked vegetables in food processor with the butter; adjust seasoning with salt and pepper.
  4. Add the reserved liquid until the purée is smooth but not runny.

For the vegetables

  1. In large sauté pan, melt butter and sauté onions and carrots until golden brown on the outside and tender inside.
  2. Add veal or beef stock and horseradish. Stir well and continue to cook until the liquid is reduced and a sticky glaze forms around vegetables.

To serve: Plate the short ribs, purée and vegetables together.

Hudson Valley Restaurant Week is back this April 8-21!