Legend's Braised Beef Ribs and Brown Buttered Mashed Potatoes


Short Rib Web 2

This recipe is courtesy of Legends Executive Chef Josh Maron:

"This dish — our braised beef short rib with browned butter mashed potatoes  — was inspired by childhood memories of my great-grandmother Helen's beef and noodles. She cooked the short rib the same way, but then served it with her famous hand-rolled noodles. Because I thought it would be difficult to consistently replicate the noodles in a restaurant setting, I came up with this recipe. Oftentimes when I pull them from the oven, the smell transports me back in time, to memories of my grandma babysitting me and making her famous beef and noodles."

- Chef Josh

Braised Beef Short Ribs


  • 2 lbs beef short ribs (boneless or bone-in)
  • 2 yellow onions (roughly chopped)
  • 8 oz carrots (peeled and chopped)
  • 6 oz celery (chopped)
  • 5 cloves of garlic
  • 3 bay leaves
  • 1/4 cup flour
  • 2 Tbsp oil
  • 2 qts beef stock
  • salt and pepper to taste


  1. Preheat oven to 325 F.
  2. Heat a Dutch oven (or any appropriately sized pan with a lid) on stove top with high heat.
  3. Add oil to pan
  4. Pat beef dry with paper towels, then liberally salt and pepper.
  5. Dredge beef in flour lightly, shaking off any excess.
  6. Sear ribs on each side, getting good caramelization.
  7. Remove from heat and set aside.
  8. Turn heat down to medium.
  9. Add onions, carrot, celery and garlic.
  10. Saute for two minutes, stirring and trying to scrape brown bits (fond) off the bottom of the pan, but leave in the pan.
  11. Return ribs to pan along with broth.
  12. Bring to a simmer, add the lid then transfer to the oven.
  13. Bake at 325 F for three hours or until fork-tender.
  14. Remove ribs from liquid, keep warm.
  15. Strain sauce and skim off any excess fat. 

Browned Butter Mashed Potatoes


  • 2 lbs yukon gold potato (peeled and quartered)
  • 1/2 pound butter
  • 1/2 cup sour cream
  • 1/4 cup heavy cream (milk is fine)
  • salt and pepper to taste


  1. In a skillet, heat butter over medium-high heat, until butter foams and becomes brown.
  2. Remove from heat, and strain into a bowl (reserve for later).
  3. Boil potatoes until fork-tender.
  4. Drain potatoes very well, patting dry with paper towel if possible.
  5. Add remaining ingredients and mix thoroughly in a bowl with a hand mixer.
  6. Season to taste (start with 2 tsp of salt and 3/4 tsp pepper and go from there).

We serve this dish with fresh green beans, but you could serve it with any side: a nice salad, some bread and butter, another vegetable or even corn (Chef Josh’s personal favorite!).