Description
A delicious recipe for tender braised short ribs served with creamy garlic mashed potatoes, perfect for impressing guests.
Ingredients
Scale
- 3 pounds beef short ribs
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 pounds Yukon Gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 cloves garlic, peeled and smashed
Instructions
- Preheat your oven to 325°F.
- Season the short ribs generously with salt and pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
- In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute.
- Stir in the beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- While the ribs are braising, prepare the garlic mashed potatoes. Boil the cubed potatoes in a large pot of salted water until fork-tender, about 15-20 minutes.
- In the last 10 minutes of cooking the potatoes, add the smashed garlic cloves to the pot. Drain the potatoes and garlic, then return them to the pot.
- Add the butter and heavy cream to the potatoes and garlic. Mash until smooth and creamy. 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 bed of garlic mashed potatoes, spooning the braising liquid over the top.
Notes
- For a richer flavor, add a couple of bay leaves 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: 650
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg