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Braised Short Ribs with Ancho Chili Glaze inspired by Jimmy's Harborside
Inspired by Jimmy's Harborside

Braised Short Ribs with Ancho Chili Glaze

Main Course
This hearty dish features fork-tender short ribs slow-braised until the meat nearly falls off the bone. The rich ancho chili glaze adds complex heat and depth, while crispy shiitake mushroom chips add unexpected texture. Finished with a sprinkle of cotija cheese and served with creamy mashed potatoes, it's a comforting yet sophisticated main course.
Prep Time 35 mins
Cook Time 180 mins
Total Time 215 mins
Servings 4

Ingredients

  • 3 lbs Beef short ribs (Bone-in, English cut)
  • 2 tsp Kosher salt (Divided)
  • 1 tsp Black pepper (Freshly ground)
  • 2 tbsp Vegetable oil
  • 1 large Yellow onion (Diced)
  • 2 medium Carrots (Diced)
  • 2 stalks Celery (Diced)
  • 4 cloves Garlic (Minced)
  • 3 tbsp Ancho chili powder
  • 2 tbsp Tomato paste
  • 3 cups Beef broth
  • 1 cup Red wine (Dry, like Cabernet Sauvignon)
  • 2 whole Bay leaves
  • 4 sprigs Fresh thyme
  • 2 tbsp Brown sugar
  • 8 oz Shiitake mushrooms (Stems removed, thinly sliced)
  • 2 cups Vegetable oil for frying
  • 2 lbs Russet potatoes (Peeled and cut into chunks)
  • 4 tbsp Butter
  • 1/2 cup Heavy cream (Warmed)
  • 1/4 cup Cotija cheese (Crumbled)
  • 2 tbsp Fresh parsley (Chopped, for garnish)

Tools You'll Need

  • Large Dutch oven with lid
  • Tongs
  • Large pot for potatoes
  • Medium pot for frying
  • Fine-mesh strainer
  • Potato masher
  • Paper towels
  • Slotted spoon for frying mushrooms

Chef's Tip

For the most flavorful short ribs, be patient with the initial browning step. Sear on all sides until deeply caramelized but not burnt, which can take up to 4-5 minutes per side. This foundational step creates the rich, deep flavor that defines the dish.

Instructions

  1. Season ribs: Pat short ribs dry with paper towels. Season all sides generously with 1 1/2 teaspoons salt and pepper.
  2. Brown ribs: Heat vegetable oil in a large Dutch oven over medium-high heat. Working in batches, sear short ribs until deeply browned on all sides, about 3-4 minutes per side. Transfer to a plate.
  3. Sauté vegetables: Reduce heat to medium. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  4. Add flavorings: Stir in ancho chili powder and tomato paste. Cook, stirring constantly, for 2 minutes to toast the spices.
  5. Deglaze: Pour in red wine, scraping up browned bits from the bottom of the pot. Bring to a simmer and cook until reduced by half, about 5 minutes.
  6. Braise ribs: Return ribs to pot. Add beef broth, bay leaves, and thyme. Bring to a boil, then reduce heat to low. Cover and simmer until meat is fork-tender, about 2 1/2 to 3 hours.
  7. Make mashed potatoes: While ribs are braising, place potato chunks in a large pot of cold salted water. Bring to a boil and cook until tender, about 15-20 minutes. Drain well. Return potatoes to pot and mash with butter, warm cream, and remaining 1/2 teaspoon salt.
  8. Prepare mushroom chips: Heat frying oil to 350°F in a small, deep pot. Fry mushroom slices in batches until crisp, about 1-2 minutes. Drain on paper towels and season with salt.
  9. Finish sauce: When ribs are tender, remove them from the pot. Strain braising liquid and return to pot. Stir in brown sugar and simmer uncovered until reduced by half, about 15-20 minutes.
  10. Serve: Place mashed potatoes on plates, top with short ribs, and spoon glaze over. Garnish with mushroom chips, cotija cheese, and parsley.

Plating

Create a smooth mound of mashed potatoes in the center of a large dinner plate. Place a short rib (or two for larger portions) on top of the potatoes. Spoon the glossy ancho chili glaze generously over the meat, allowing it to drip down onto the potatoes. Arrange several shiitake mushroom chips standing upright in the potatoes. Sprinkle cotija cheese over the top and finish with a light dusting of chopped parsley.

Storage & Reheating

The short ribs can be braised a day ahead, cooled, and refrigerated in their liquid. Before serving, remove solidified fat from the top, then reheat gently. The mushroom chips should be made just before serving for best texture. Mashed potatoes can be made 2 hours ahead and kept warm in a slow cooker on low setting, or reheated with additional butter and cream.

About This Recipe

Jimmy's Harborside's braised short ribs offered a welcome alternative to their seafood selections, featuring deep flavors and premium beef. The restaurant's version incorporated unexpected elements like mushroom chips and cotija cheese that elevated the familiar comfort food. This adaptation maintains the soul of that dish while streamlining the process for home cooks.

How did it turn out?

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