Aussie Grassfed Beef Short Ribs

  • Prep time 30Min
  • Cook time 4Hr
  • Technique Braise
  • Meat Beef
  • Cut Short Ribs
  • Serves 0

This “zero-waste” dish from Caterer and Chef Michele Lainez makes maximum use of every ingredient. The carrots in the braise become a puree for the plate, while the carrot tops are in the pesto. Celery leaves are incorporated into the celery slaw garnish. The braise itself gets reduced to a silky sauce, concentrating the umami flavor from the Aussie Grassfed Short Ribs. It’s as colorful as it is tasty, and a study in maximum utilization.


For the beef short ribs
5 lbs Aussie grassfed short ribs – cut into 1 lb blocks
4 each garlic cloves
5 each medium carrot – washed & cut in 2” pieces
5 each medium yellow onion – peeled & quartered
5 each ribs of celery – washed & cut into 2” pieces
2 bay leaves – fresh or dry
4 sprigs of fresh thyme
1 gallon beef stock
Salt & pepper – as needed

Celery slaw salad (For short rib garnish)
1 carrot – shaved
1 stock celery – pick all the leaves from the heart & top
2 ribs of celery from the stock – slice thinly on a bias
½ a shallot – shaved
1 sprig of thyme – lightly chopped
2 Tbs white sugar – to taste
¼ cup red wine vinegar
1 Tbs extra virgin olive oil

Carrot top pesto
4 Tbs hazelnuts or almonds
1 garlic clove
2 cups carrot tops – from 2 to 4 carrots
1/2 cup basil leaves
1/2 cup blended oil
¼ cup extra virgin olive oil – to taste for finishing
Salt & pepper – to taste


  1. Preheat oven to 350 degrees. Pull out a large roasting pan & a cast iron skillet.
  2. Season the short ribs with salt & pepper. Heat cast iron skillet. Sear the short ribs to caramelize and gold brown all the way around.
  3. Place the short ribs in the roasting pan. Add vegetables, herbs and stock that covers the short ribs three-quarters of the way.
  4. Cover with plastic wrap, then with foil and place it in the oven at 350 degrees for 1 hour. Then reduce the heat to 275 and continue to braise for an additional 3 hours. 
  5. Pull pan out of the oven at the 4-hour mark and check short ribs, depending on your oven it may need more time. With a pair of tongs lift the short rib from a corner and if the meat is coming apart then it’s ready. If not, place the pan back in the oven and let it go for another hour. Short ribs are ready!!
  6. Remove the short ribs from the juice and place them in another container and let them cool. Strain the liquid from the vegetables.
  7. Place the liquid in a pot and begin to reduce the braising jus; this will now become your sauce. Let it reduce at a low flame / light simmer, until thick like a sauce.
  8. Pull the carrots and celery from the vegetable mix.  Place the carrots, celery and one quarter of an onion in a blender or food processor. Puree the carrots until smooth. Season with salt and pepper.

Celery Slaw Salad (For short rib garnish)

  1. Take the thinly sliced celery, shaved carrots, shallots and thyme and place in a small bowl. 
  2. Add the sugar, vinegar and oil. Mix the ingredients together and let it sit for 3 to 5 minutes.
  3. Once you are ready to serve, add the celery leaves and give it a toss. Taste it one last time and adjust the seasonings.

Carrot Top Pesto

  1. In a blender or food processor, place the hazelnuts, garlic and half of the blended oil. Puree until paste like.
  2. Add the carrot tops and basil and continue to blend until puree, adding the rest of the blended oil.
  3. Season with salt and pepper & finish
  4. Take your short ribs and re-heat in your reduced sauce and mount with a little bit of butter. On a plate or bowl, place carrot puree and carrot top pesto, add the short ribs and garnish with celery slaw salad. 
Chef Note: :

If you want a chunkier pesto, pulse the blender or food processor.  Add more oil to make it more liquid or less oil to make it more of a spread.