Description
A delicious recipe for braised short ribs served with creamy garlic mashed potatoes.
Ingredients
Scale
- 2 tablespoons olive oil
- 4 pounds bone-in beef short ribs
- Salt and black pepper, to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 2 bay leaves
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 cloves garlic, peeled
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Salt and black pepper, to taste
Instructions
- Preheat your oven to 300°F (150°C).
- In a large Dutch oven, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them in the hot oil until browned on all sides, about 8-10 minutes. Remove the ribs and set them aside.
- In the same pot, add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the beef broth, red wine, tomato paste, thyme, and bay leaves to the pot. Stir well to combine.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 hours, or until the meat is tender and falling off the bone.
- While the ribs are braising, prepare the garlic mashed potatoes. In a large pot, combine the cubed potatoes and garlic cloves. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
- Drain the potatoes and garlic, then return them to the pot. Add the milk and butter, and mash until smooth. Season with salt and pepper to taste.
- Once the short ribs are done, remove them from the oven and let them rest for a few minutes. Serve the ribs over a generous scoop of garlic mashed potatoes, spooning some of the braising liquid over the top.
Notes
- For a richer flavor, add a tablespoon of Worcestershire sauce to the braising liquid.
- You can substitute the red wine with additional beef broth for a non-alcoholic version.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 120mg