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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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drunken braised short ribs with rye, carrots, prunes, and fresh thyme

Drunken Braised Short Ribs with Rye

Posted by: Ari Laing

Drunken braised short ribs with rye is the cozy fall or winter comfort food you've been longing for. Sear beef ribs and vegetables quickly on a stove top, then tuck away in your oven and forget about them for a few hours. The result is fall-off-the-bone tender beef!

recipe +-

Posted by: Ari Laing
drunken braised short ribs with rye, carrots, prunes, and fresh thyme
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5 from 2 votes

Drunken Braised Short Ribs with Rye

These drunken braised short ribs with rye are comfort food to the max! Get everything in the oven and then sit back and relax while they transform into the perfect dinner party dish!
Prep Time15 mins
Cook Time3 hrs
Total Time3 hrs 15 mins
Course: Beef
Cuisine: French
Keyword: beef short ribs, bone-in short ribs, cooking with rye, how long to cook beef ribs, how to braise short ribs, slow cooked short ribs
Servings: 8 servings
Calories: 589kcal
Author: ari | well seasoned


For the short ribs

  • ¼ cup vegetable or canola oil
  • 3 ½ - 4 lbs beef short ribs (bone-in)
  • kosher salt
  • freshly ground black pepper
  • 1 large Vidalia onion cut into ½" pieces
  • 1 lb carrots peeled and cut into ½" pieces
  • 5 medium garlic cloves minced, about 4 Tbsp
  • 2 Tbsp tomato paste
  • ¼ cup rye
  • 1 cup red wine
  • 3 cups low-sodium beef broth
  • ½ cup prunes
  • ~20 sprigs thyme and or rosemary (tied together with kitchen twine)

For the horseradish mashed potatoes

  • 5 lbs russet potatoes about 5 large, peeled and cut into 1" cubes
  • ¼ cup heavy cream
  • 4-6 Tbsp jarred horseradish
  • 4 Tbsp unsalted butter
  • 1-2 tsp kosher salt
  • ½ tsp freshly ground black pepper


For the short ribs

  • Preheat oven to 300 F. In a large dutch oven or heavy bottom pan with lid, heat about vegetable oil over high heat.
  • Generously season short ribs on all sides with kosher salt and black pepper. When pan is very hot, add short ribs, searing on all sides for about 3 minutes until deep golden brown, about 12-15 minutes total. Remove short ribs to a tray, then add onions and carrots.
  • Cook, stirring often, for 5 minutes. Add garlic and cook 1 minute more. Stir in tomato paste, breaking down with a spatula. Add rye, scraping the bottom of the pan to release the brown bits.
  • Pour in wine and beef broth, then add the prunes and fresh herbs. Place lid on, transfer to oven, and cook for 2 hours, or until tender.

For the horseradish mashed potatoes

  • While short ribs are cooking, make horseradish mashed potatoes. Bring a large pot of water to a rapid boil, then add potatoes. Cook until tender, about 10-15 minutes. Drain then place potatoes in a large mixing bowl. Use a masher to mash potatoes until smooth, then stir in cream, 4 Tbsp horseradish, butter, salt, and pepper. Taste and add more horseradish if desired. Serve with warm short ribs.


Feel free to substitute other dark spirit - such as bourbon - for rye, or replace with additional red wine or beef stock.
Ribs can be made up to 3 days in advance, then reheated in an oven at 275-325F until warm.
Nutrition facts based on short ribs alone.


Serving: 1beef rib | Sodium: 1078mg | Sugar: 8.4g | Fiber: 2.8g | Cholesterol: 181mg | Calories: 589kcal | Saturated Fat: 7.3g | Fat: 24.8g | Protein: 59.9g | Carbohydrates: 17.5g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!