Recipe: Glazed Beef Short Ribs


A number of you have emailed asking for the recipe for the Glazed Short Ribs that chef Eric Gabrynowicz of Restaurant North in Armonk made on the Today show the other day.

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The recipe is over on the Today show web site, but I’ve adapted it here to make it a little easier for home cooks. If you want to serve the entire meal — the short ribs, the sweet potatoes and the Brussels sprouts, garnished with the sweet potato chip — here is my game plan for you:

  • Make the short ribs the day before you plan to serve them.
  • Early the next day, make your sweet potato chips.
  • About two hours before dinner, make the Brussels sprouts, then store them at room temperature, covered.
  • About 1 hour before dinner, make the sweet potato puree. You can then shut it off, cover it and leave it on the stove.
  • About 15 minutes before dinner, reheat the sweet potatoes over very low heat. Add more butter or cream if you need to.
  • Place the short ribs in the glaze in a saucepan and reheat over medium, basting.
  • Add the Brussels sprouts to a large saute pan over medium-high and add a little chicken stock. Baste those, too.
  • Serve by making a mound of sweet potatoes in the center of the plate. Add the Brussels sprouts off to one side. Place the short ribs on top and sauce with the glaze. Garnish with the chip.

The 411 on Restaurant North in Armonk.

Recipes, after the jump.

Glazed Beef Short Ribs
1 whole short rib of beef, bone in (4 to 6 pounds short ribs, usually with three bones)
1 carrot
1 onion
2 stalks celery
1 bottle red wine
Chicken stock to cover
2 tbs black peppercorns
2 fresh bay leaves
Preheat the oven to 300 degrees.

On the bone side of the short rib, trim excess fat and score diagonally across the bone. Salt and pepper the meat.

Heat 1 to 2 tablespoons olive oil over medium high heat in a large Dutch oven. Sear the ribs, meat side down, then remove. In remaining fat, sauté carrots, onions and celery and then deglaze the pan with the red wine.

Add the bay leaves and peppercorns and return the meat, bone side up, to the dutch oven.  Cover the mixture with chicken stock, cover with lid, and braise for 4-5 hours in the 300-degree oven or until fork tender.

Let stand for 1 hour and then gently lift the meat from the pan, place on a cookie sheet and remove bones. Place another cookie sheet on top and weigh down to press. Put in the refrigerator overnight.

Strain the braising liquid through a sieve, and return the strained liquid to the pan. Bring to a simmer over medium-low heat and reduce to create a thick glaze that can coat the back of a spoon, about 1 hour.

One hour before serving, take the short ribs out of the refrigerator. Trim excess fat and sinew from short ribs. Cut the meat into serving-size pieces about 2 inches long. Let the meat come to room temperature, then reheat in Dutch oven with glaze, basting until the meat is heated through, about 5 to 10 minutes.

Sweet Potato Puree
1 pound sweet potatoes, peeled and rough chopped
4 tablespoons butter
1/4 cup cream
Salt and pepper

In a pot, cover the potatoes with cold water and season the water with salt. Bring to a boil, then simmer until potatoes are fork tender.

In a separate sauce pan, gently melt the butter and then add the cream. Put the potatoes through a ricer, or mash them, or use a hand blender to puree them. Add the butter and cream. Season with salt and pepper.

Sweet Potato Chips
1 sweet potato, peeled and sliced thinly
Blended oil for frying (I use a canola/olive oil 90/10 blend)

Fry chips in 300-degree oil for approximately 1 minute or until light golden. Pat dry on paper towels and season with salt while still hot. Store in an air-tight container for up to one day.

Brussels Sprouts
1 pound brussels sprouts, trimmed and cut in half
2-3 tablespoon extra-virgin olive oil
Salt and black pepper to taste

Place Brussels sprouts, oil and salt and pepper on a cookie sheet and toss to combine. Arrange the sprouts cut-side down. Roast in the oven at 350 degrees for approximately 20 to 23 minutes or until tender. Hold at room temperature, then reheat in a saute pan just before serving with some chicken stock.


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. I made the short ribs and they are quite delicious. However, the sauce was NEVER going to turn into a glaze. I cooked it down by about 2/3 and it was still a red wine broth. So I stopped and added some cornstarch and water. If anyone has any ideas on how to get this to become a glaze, I’d be glad to hear it. I’d make this again because it is delicious.

  2. Chef Eric Gabrynowicz on

    Hi Donna! The key to this dish is using a homemade, thick chicken stock. The more viscosity in the stock, the more of a “meat syrup” you will have. Dont be afraid to reduce it more than 2/3s as well. If using a homemade stock isnt an option, you can try using a beef or veal broth as they are usually more viscus. If you still have trouble getting it right…email me at and ill see if I can help further. Thank you for trying the recipe!

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