Braised Short Ribs with Mashed Red Potatoes

IngredientsVegetables, Meat
Day PartDinner
Cuisine TypeAmerican
Braised Short Ribs with Mashed Red Potatoes

This recipe for braised short ribs using Knorr® Demi-Glace is a great way to add flavor and profitability to your menu. Serve with mashed red potatoes to complete the dish.


5 lb Short ribs
Salt and Pepper, as needed
Oil, as needed
8 oz Onions, large dice
4 oz Carrots, large dice
4 oz Celery, large dice
1 cup Red wine
1 Sachet – garlic, bay, peppercorns, thyme
2 qts Knorr Demi-Glace Sauce Mix 4 x 28 OZ, prepared
Crispy fried onions, for garnish


  1. Season ribs with salt and pepper.
  2. Heat oil in braising pan.
  3. Sear ribs in hot oil to a deep brown color – remove and reserve.
  4. In same oil, caramelize onions, carrots, and celery.
  5. Deglaze with red wine and reduce dry.
  6. Add ribs back to pan. Add KNORR® Demi-Glace Sauce to cover ribs, ¾ of the way up.
  7. Add sachet and bring to a simmer.
  8. Cover and place into a 325°F oven. Braise for 1½ hours or until fork tender.
  9. Strain sauce and reserve.
  10. Place ribs on plate. Cover with sauce and garnish with fried onions. Serve with your favorite sides.

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