A plate of beef stew with carrots and mashed potatoes.

We Cook! Red Stripe’s Braised Short Rib – Joe Peticca

by Joe Peticca, contributing chef, Sous Chef, Red Stripe

Red Stripe’s Braised Short Rib:

Red Stripe’s Braised Short Rib features melt-in-your-mouth, fall-off-the-bone beef resting in a sweet and savory demi-glace with fresh carrots, garlic mashed potatoes, and crispy lardons! This incredible dish makes the most of the rich marbling of quality rib steaks to enrich the naturally deep and beefy flavor of this chuck roast. 

Prep Time: Approximately 3 hours

Short Rib Ingredients

  • 5 pounds (lbs.) of Chuck Flap Steak (or Beef Chuck Roast)
  • 8 medium Carrots (diced)
  • 2 large Vidalia Onions (diced)
  • 2 large Stalks of Celery (diced)
  • 3 ounces (about 15-20 cloves) of Garlic (minced)
  • 12 ounces (about a ½ bottle) of Burgundy Wine
  • 36 ounces (about 4.5 cups) of beef bone broth or beef stock
  • Salt and Pepper to taste.
  • 1/4 cup of Corn Oil (or another flavorless Vegetable Oil)
  • Italian Parsley for Garnish

Sachet Ingredients:

  • 1/3 cup of Black Peppercorns
  • 2 ounces (about 4 tablespoons) of Coriander Seed
  • 2 Bay Leaves
  • 2 Rosemary Sprigs
  • 3 Thyme Sprigs
  • Cheesecloth cut into a 24-inch length, folded over for double-thickness.
  • Add all Sachet ingredients, fold edges together and tie with Butcher’s Twine + set aside for later use.


Step One (1): Salt and pepper the beef.  Heat a roasting or sauté pan to medium high and add 1/4 cup corn/flavorless vegetable oil. Sear beef for a few minutes on each side, until a crust has formed and remove to a plate.

Step Two (2):  Add carrots, celery, and onions to the pan and cook until soft, about 10-12 minutes.

Step Three (3): Deglaze pan with the wine and remove the mirepoix.  

Step Four (4): Return the beef to the pan and place the mirepoix on top of the short ribs.

Step Five (5): Pour the beef stock over the top, add the sachet, cover with foil, roast at 325 for 2.5 to 3 hours or until ribs are fall-apart tender. 

Step Six (6): Garnish with Italian Parsley and serve with creamy mashed potatoes, pasta, or a side dish of your choice!


Joe Peticca is the Sous Chef at Red Stripe, an American brasserie located at 465 Angell Street in Providence, Rhode Island, where he and his staff meticulously prepare creatively refined comfort food with a French influence.

Peticca, who originally hails from Northern New Jersey, began his career in hospitality working as a dishwasher and prep cook at a chef-owned farm-to-table restaurant in Westchester, New York. Following that experience, he made his way to Rhode Island, where he has honed his craft holding a variety of positions and cooking in a number of kitchens, from private country clubs to local Irish pubs.

Established in 2005, Red Stripe Providence is located in fashionable Wayland Square and just minutes from the campuses of Brown University and Rhode Island School of Design. It features a newly expanded 1,650 sq. ft. private dining room, bar, and 70+ seat function space to accommodate a total of 170 diners.

Designed by award-winning Interior Designer Judd Brown, the restaurant sports a red outdoor awning, dark wood walls, high tin ceiling and striking black-and-white floor pattern that is Red Stripe’s signature brand.

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