Description
This classic recipe for Braised Short Ribs with Mashed Potatoes offers a comforting and hearty meal perfect for cooler days. Tender beef short ribs are slow-cooked in a rich red wine and beef broth braising liquid with aromatic vegetables and herbs, resulting in meat that falls off the bone. Creamy Yukon Gold mashed potatoes complement the savory ribs and soak up the flavorful sauce, making this dish an irresistible comfort food favorite.
Ingredients
Scale
For the Braised Short Ribs:
- 4 pounds beef short ribs
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 cups dry red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
For the Mashed Potatoes:
- 2 pounds Yukon Gold potatoes, peeled and cut into chunks
- 1/2 cup heavy cream
- 1/4 cup unsalted butter
- Salt and pepper, to taste
- Chives or parsley, chopped (for garnish, optional)
Instructions
- Preheat oven: Preheat your oven to 325°F (163°C) to prepare for braising the short ribs.
- Season short ribs: Generously season the beef short ribs with salt and pepper to enhance their flavor.
- Heat oil: In a large Dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat to brown the ribs.
- Brown short ribs: Add the seasoned short ribs in batches and brown them on all sides for about 3-4 minutes per side. Remove and set aside.
- Sauté vegetables: In the same pot, add chopped onion, carrots, and celery and cook for 5-7 minutes until softened, which builds the base for flavor.
- Add garlic: Stir in minced garlic and cook for 1 minute until fragrant to enhance the aromatics.
- Deglaze with wine: Pour in red wine, scraping up browned bits from the bottom of the pot. Bring to a simmer and reduce by half over 5-10 minutes to concentrate flavor.
- Add broth and aromatics: Stir in beef broth, tomato paste, thyme sprigs, and bay leaf, then return the browned short ribs to the pot, submerging them fully.
- Braise short ribs: Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone, adding broth if necessary.
- Prepare potatoes: While ribs cook, place peeled and chopped potatoes in a large pot, cover with cold salted water, and bring to a boil.
- Cook potatoes: Boil potatoes until fork-tender, about 15-20 minutes. Drain and return to pot.
- Mash potatoes: Add heavy cream and butter to the potatoes and mash until smooth. Season with salt and pepper, then keep warm.
- Rest meat: Remove short ribs from oven and let rest for a few minutes. Discard bay leaf and thyme sprigs to clean the sauce.
- Serve: Plate the braised short ribs over mashed potatoes, spooning sauce and vegetables over the top. Garnish with chopped chives or parsley if desired.
Notes
- Use a dry red wine like Cabernet Sauvignon or Pinot Noir for best flavor in braising.
- For extra richness, skim any excess fat from the sauce before serving.
- Leftover short ribs reheat well and flavors deepen overnight.
- Substitute heavy cream with half-and-half or milk for a lighter mashed potato, adjusting butter accordingly.
- Use a sturdy Dutch oven or oven-safe heavy pot with a lid for even braising results.
