Glazed Short rib stack


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Glazed Short Rib Stack

© Paden Reich

When I begin to think about the many reasons I treasure my friendship with the incomparable, irrepressible Betty White, one of them is the way her face lights up when we’re at a restaurant and she looks down the menu and sees short ribs. Betty is a woman of many passions and loves, and one of them is short ribs. When I invited her on my cooking show, I had to make this favorite of hers. You can’t disappoint Betty, and this recipe won’t disappoint you. These short ribs are ridiculously tender, flavorful, and delicious—two bites of heaven. The crunchy, creamy cheese toast is a perfect contrast to the short rib and an inspired way to get the meaty morsel to your mouth, where, I guarantee, it will melt—the same effect spending time with Betty has on my heart.


1. Cut the short ribs into 12 bite-size pieces. Sprinkle with the salt, paprika, and 1/4 teaspoon of the pepper. Heat the olive oil in a small Dutch oven over medium. Add the short rib pieces, and cook, turning to brown all over, about 4 to 5 minutes. Remove from the Dutch oven.

2. Add the onion, carrot, garlic, and thyme to the Dutch oven, and cook until the vegetables just begin to brown, about 2 minutes. Add the wine, and increase the heat to medium-high. Bring to a boil, and cook until the liquid is reduced to about 1/3 cup, 1 to 2 minutes. Add the short rib pieces, broth, honey, and vinegar, and reduce the heat to a low simmer. Cover and cook until the beef is tender but not falling apart, about 1 hour and 15 minutes. Using a slotted spoon, transfer the beef and vegetables to a large platter.

3. Preheat the oven to 400°F. Remove and discard the vegetables and thyme sprig from the beef mixture.

4. Increase the heat to high, and bring the liquid in the Dutch oven to a boil. Boil until the liquid is reduced to about 1 cup, about 2 minutes. Return the beef to the Dutch oven, and toss to coat. Remove from the heat, and cover to keep warm.

5. Place the baguette slices in a single layer on a baking sheet, and bake until just crisp but not browned, 4 to 5 minutes. Increase the oven temperature to broil.

6. Place the cream cheese, blue cheese, 1 tablespoon chopped chives, and remaining 1/4 teaspoon pepper in a small bowl, and mash until combined. Spread about 1 tablespoon of the mixture on each toast, and broil until the cheese mixture just begins to brown, 1 to 2 minutes.

7. Top each cheese toast with 1 tomato slice and 1 piece of the glazed short rib. Garnish with the chopped chives and thyme.


Not a blue cheese fan? Try this with goat cheese instead. Not a goat cheese fan? Try it with feta.


short ribs
1 pound boneless beef short ribs, trimmed
1 teaspoon kosher salt
1/2 teaspoon sweet paprika
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
1 small yellow onion, quartered
1 medium carrot, cut into large chunks
6 garlic cloves, crushed
1 thyme sprig, plus more for garnish
1/2 cups reduced-sodium beef broth
2 tablespoons honey
1 tablespoon balsamic vinegar

additional ingredients
12 (1/2 -inch-thick) baguette slices
1/4 cup cream cheese, softened
1/2 cup crumbled blue cheese
1 tablespoon chopped fresh chives, plus more for garnish
2 small plum tomatoes, thinly sliced

serving size

4 People

Hands on time

40 Minutes

Total time

1 hour 55 Minutes


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