Stovetop Braised Beef Short Rib Recipe with Sautéed Swiss Chard

Braised Beef Short Rib Recipe with Sautéed Swiss Chard & Horseradish Cream

In Life:

Not only do I have a a fabulous braised beef short rib recipe to share with you today, I also want to tell you about a new service we have here in New Orleans. It’s called Good Eggs. Good Eggs is an online farmer’s market and local food products marketplace that delivers real food right to your door. Their site is a virtual goods center that brings a bunch of great local farmers and producers together in one convenient spot for you to shop. From the comfort of your home – bonus!

Seriously, eating and buying food locally just got way easier in New Orleans. And great news – if you also live in San Francisco, Brooklyn or Los Angeles, you also have Good Eggs near you! With a recent round of Series A funding, I imagine they’re also looking to eventually expand into other markets. Personally, I am very glad that they are in my little city!

Our Good Eggs here in New Orleans offers products ranging from meats to vegetables to cheeses and locally prepared foods. They’ve got quite an extensive marketplace up and running. I visited their site and counted 40 different vendors. Talk about great selection! So if you’re in one of the areas Good Eggs serves, check it out! It takes farmer’s market shopping to a whole new level.

In Cooking:

Okay, and now on to the really good stuff: the braised beef short rib recipe. Those of you who have been reading for a while here know I don’t really post too many meat-centric recipes. But somehow, I have published two in a row (a nod back to Friday’s meatball recipe). I guess when it rains, it pours around here.

Braised Beef Short Rib Recipe with Sautéed Swiss Chard & Horseradish Cream

So of course, I got the beef for this recipe from Good Eggs. I got my produce from various other local sources. Not for any particular reason – that’s really just how it worked out. The beef short ribs I got were from Thomson Grazers, a beef farm located in LeCompte, Louisiana (near Alexandria). That’s good cattle raising country up there.

Beef Short Ribs from Thomson Grazers

Beef short ribs are one of those things that needs a good slow braise with some pretty delicious ingredients. This dish has to cook for a total of about three hours. But hey, at least it doesn’t have to go into the oven. I was able to successfully develop a stove-top braising recipe for you. I’d just as soon NOT be running my oven for three hours. Maybe in the winter that would be okay, but not right now.

Key Ingredients for Braised Beef Short Rib Recipe with Sautéed Swiss Chard & Horseradish Cream

I want to give an extra shout out to the thyme in this recipe. This actually comes from a plant that Jeremy and I grew from seed. I am really so proud. The thyme plants we germinated are over a year old and are in such good condition. I just had to give a little extra love to the thyme plant. It’s such a hearty and wonderful herb to grow.

Fresh Thyme

Speaking of love, I can truly say I love this horseradish sour cream garnish. Yes, I was eating it by the spoonful the day I made it (despite my ardent claims on Facebook and Twitter that I wasn’t). Had I not been alone, I might have even been embarrassed about how much of this I ate. But then again, maybe not. It’s just that good. If you’re at all a fan of horseradish, you’ll dig this garnish. It’s also really good on roast beef sandwiches – hot or cold, it doesn’t matter.

Horseradish Cream

And a final thing to discuss here is the braised chard. Yes, I realize below that I ask you to cook 16 cups of Swiss chard. But that’s because it wilts down so much. If you’ve never cooked fresh greens like this, you may be surprised at exactly how much volume they lose. It’s pretty amazing, really. But in the end you get garlicky, pungent greens, which are my favorite type!

Sauteed Swiss Chard

So while you’re waiting for your short ribs to braise, you’ll have ample time to clean up the kitchen from your prep, to make and eat (and make again) the horseradish cream, and to perhaps even take a nap. Clearly, this is a weekend meal made for long slow days just relaxing. As we covered on Friday, that’s the best way to spend the weekend!

Braised Beef Short Rib Recipe with Sautéed Swiss Chard & Horseradish Cream

Yield: 4 servings

Stovetop Braised Beef Short Rib Recipe with Sautéed Swiss Chard

This stovetop braised beef short rib recipe is paired perfectly with lightly sautéed garlicky Swiss chard and a horseradish cream sauce.


Braised Beef Short Ribs:

  • 1 1/2 pounds bone-in beef short ribs
  • 3 tablespoons grape seed oil (divided into 1 tablespoon and 2 tablespoons)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 large onion, chopped
  • 3 tablespoons minced garlic
  • 2 cups beef stock
  • 2 cups red wine
  • 1 cup shiitake mushrooms caps
  • 1 large tomato, chopped
  • 2 tablespoons fresh thyme leaves
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup thinly sliced green onion


  • 1/2 cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 tablespoon thinly sliced green onion
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Sautéed Swiss Chard:

  • 2 tablespoons grape seed oil
  • 16 cups (about 2 bunches) ribbon-sliced swiss chard (hard stems removed first)
  • 2 tablespoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Optional: Cooked white rice (if you want starch with this meal)


Braised Beef Short Ribs:

  1. In a  large mixing bowl, add the short ribs plus one tablespoon grape seed oil, kosher salt and black pepper. Toss gently with your hands to combine.
  2. In a large pot over medium-high heat, bring the remaining two tablespoons of grape seed oil up to a hot temperature. You'll be searing the short ribs so you want to be able to feel the heat coming off the oil before you put the ribs in.
  3. Add the short ribs and allow to sear. Allow for about 3 minutes on the first side and then carefully flip with tongs. Allow another 2 minutes or so on the second side. You'll want some browning on both sides. This will increase the flavor.
  4. Add the onion and cook about 5 minutes until the onions are darkened and softened a bit. Stir as needed to make sure nothing sticks.
  5. Add the garlic and cook about one more minute until garlic is fragrant.
  6. Add mushroom caps, thyme, chopped tomato, beef stock and red wine. Stir well and bring mixture up to a gentle boil.
  7. Once boiling, reduce the heat to low, cover the pot and allow the short ribs to braise for two hours. Stir gently every 30 minutes or so to make sure the ribs cook evenly and that there's no sticking.
  8. While the ribs are braising, move on to the horseradish cream garnish preparation.
  9. After two hours, remove the lid from the pot and turn up the heat to medium. This will allow the sauce to reduce and thicken.
  10. After 30 minutes, turn off the heat and stir in the half cup of sliced green onions.
  11. Proceed to prepare the sautéed Swiss chard.

Horseradish Cream Garnish:

  1. While the short ribs are braising, prepare the garnish.
  2. Add all ingredients in this section to a small mixing bowl and mix well with a whisk to combine.
  3. Cover with foil or plastic wrap and place in the refrigerator until ready to use.

Sautéed Swiss Chard: 

  1. Once the short ribs are done, start on the sautéed Swiss chard.
  2. In a large skillet or pot, heat the grape seed oil over medium heat.
  3. Add the garlic and quickly sauté for about 30 seconds until fragrant. Don't burn or brown the garlic.
  4. Add the Swiss chard, kosher salt and black pepper. Stir well and cook until just wilted. Add in batches if needed.

Plate Up:

  1. In two large bowls (like pasta bowls), split the sautéed Swiss chard into four even servings.
  2. Top each bowl with half of the short ribs and as much braising liquid as desired (about a half cup or so per bowl).
  3. Garnish with about 1 tablespoon or so of horseradish cream.
  4. Serve immediately and enjoy!

Prep:40 min

Cook:3 hours

Total:3 hour 40 min

Print Recipe

Disclosure: Back in August, the folks at Good Eggs here in New Orleans had me  over for lunch to introduce me to the company and for us to get together and get to know each other better. They asked for nothing in return – I volunteered to write this post. All opinions expressed here are sincere and my own.