How to Make London Chop House’s Braised Short Ribs

Ingredients

10 pounds of boneless beef short ribs, excess fat removed
3 quarts stewed tomatoes
1 quart reduced red wine, Burgundy or red table wine (two quarts of red wine reduced to one quart)
5 quarts veal stock (beef stock can substitute)
1 1/2 large onions, diced large
¾ large carrot, diced large
¾ bunch of celery, roughly chopped
2 heads of garlic, halved
1 pound of horseradish root, peeled and sliced into ¼” discs
5 sprigs of fresh thyme
10-12 fresh bay leaves
Blended oil, as needed

Directions

1. Lightly brush short ribs with blended oil. Season short ribs heavily with salt and black pepper. Sear on all sides in a heavy-bottom pan such as a cast iron skillet. All sides should be brown and caramelized.

2. In a large pot, heat stewed tomatoes, stock, thyme, bay leaf, and wine. Season with salt and black pepper.

3. In a large roasting pan, add a few tablespoons of blended oil, onion, carrot, celery, garlic, and horseradish. Season lightly with salt and black pepper. Cook on stovetop over medium heat until aromatic. Place seared short ribs on top of mirepoix and pour the seasoned braising liquid over everything, ensuring the meat is submerged.

4. Cover and bake at 300°F for five hours.

5. Remove from oven. Remove short ribs from liquid and cool. Strain braising liquid, cool, and reserve.

6. Once short ribs are cooled completely (preferably overnight), portion into desired sizes.

7. Heat leftover strained braising liquid to a simmer and add the desired amount of portioned short ribs. Simmer for 15-20 minutes. Remove from liquid and serve.

This story originally appeared in the February 2026 issue of Hour Detroit magazine. To read more, pick up a copy of Hour Detroit at a local retail outlet. Click here to get our digital edition.