415 Lafayette Street
New York, NY 10003


Braised Short Ribs with Marjoram and Blue Cheese
Chef Alexandra Guarnaschelli of Butter Restaurant – New York, NY
Adapted by StarChefs

Yield: 2 Servings

  • 1 Tablespoon vegetable oil
  • 4 beef short ribs, trimmed
  • 1 pinch light brown sugar
  • Sea salt
  • Freshly ground white pepper
  • 1 onion, peeled and sliced
  • 4 carrots, peeled and sliced
  • 4 stalks celery, peeled and sliced
  • 4 cloves garlic, peeled
  • 1 small bunch parsley, washed
  • 1 bottle of red wine
  • 3 quarts beef stock (fresh if available; otherwise, use canned low-sodium stock)
  • 2 ounces blue cheese, Stilton or Roquefort, crumbled
  • 1 Tablespoon marjoram leaves, stemmed, plus 2 teaspoons for garnish

Preheat oven to 375°F. Season short ribs on both sides with brown sugar, salt, and white pepper to taste. Preheat a dutch oven or casserole with a fitted lid. Add the oil and when it begins to smoke, carefully place the short ribs in the casserole in a single layer. Brown ribs on both sides, about 4 – 5 minutes per side.

Add the vegetables and herbs and cook for an additional 5 – 10 minutes, or until the vegetables are tender. Add the wine and reduce completely. (It is very important to thoroughly reduce the wine. If all of the alcohol is not cooked out before adding the stock, the resulting sauce will have a raw wine flavor.) When the wine has cooked out, add stock and cover the casserole with the lid. Place pot in the center of the oven and cook for 2½ to 3 hours. The meat should be fork-tender and nearly falling apart.

To serve:
Place the meat on a warm serving platter or on individual plates. Reduce the sauce and skim any excess fat. Taste for seasoning. Spoon the sauce and vegetables over the meat. (For a less “rustic” sauce, strain the vegetables and discard.) Sprinkle the meat with an even layer of blue cheese. Sprinkle with a few marjoram leaves and additional salt and pepper, if desired.

Wine pairing:
A big Zinfandel such as the Rosenblum Napa Valley Hendry Vineyard Zinfandel Reserve 2001


   Published: February 2005