Braised and Grilled Beef Short Ribs was the winning recipe of Top Chef (Season 2) by chef Ilan Hall.

  • Prep Time: More Than Three Hours
  • Yields: 6-8
  • Skill level: Easy


  • 8 short ribs
  • 8 cups chicken stock
  • 2 sweet onions, such as Vidalia, chopped
  • 1 celery stalk, chopped
  • 3 carrots, peeled and chopped
  • 1 1/2 pounds maitake mushrooms (hen-of-the-woods mushrooms)
  • 1/4 cup olive oil
  • 2 teaspoons salt, plus more for seasoning
  • 1 teaspoon pepper, plus more for seasoning


Heat oven to 300 degrees.

Heat 2 tablespoons olive oil in a large ovenproof heavy-bottomed pot with a tight fitting lid. Add short ribs and brown on all sides over medium-high heat. Remove short ribs to a plate.

Add onions, carrots, celery, salt and pepper to the pot. Cook over medium-low heat until vegetables are golden brown and tender. Return short ribs to pot with vegetables. Add stock to pot and bring to a boil. Remove from heat and cover with lid.

Place pot in oven and cook for 4 hours.

Before serving, heat 2 tablespoons olive oil in a medium skillet over medium heat. Add maitake and cook until tender. Season to taste with salt and pepper.

External ReferencesEdit

The recipe comes from Bravo's official website.