Braised Short Ribs With Red Wine & Garlic Mash
Ingredients:
For the short ribs:
3 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil
1 large onion, diced
3 carrots, chopped
3 cloves garlic, minced
2 tablespoons tomato paste
2 cups red wine (dry, like cabernet or merlot)
2 cups beef broth
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 bay leaf
1 cup pearl onions (optional, fresh or frozen)
For the garlic mashed potatoes:
2 pounds potatoes, peeled and cubed
4 cloves garlic, peeled
1/2 cup butter
1/2 cup heavy cream or milk
Salt and pepper to taste
Instructions:
1. Preheat oven to 325°F (160°C).
2. Pat short ribs dry and season generously with salt and pepper.
3. In a large Dutch oven or heavy pot, heat olive oil over medium-high heat. Sear short ribs on all sides until browned, about 8–10 minutes total. Transfer to a plate.
4. Add onion and carrots to the pot and cook for 5 minutes. Stir in garlic and tomato paste and cook for another 2 minutes.
5. Pour in red wine, scraping up browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly.
6. Add beef broth, Worcestershire sauce, rosemary, thyme, bay leaf, and seared ribs. Bring to a gentle simmer.
7. Cover and transfer to the oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone. Add pearl onions in the last 30 minutes if using.
8. While the ribs finish cooking, boil potatoes and garlic in salted water until fork-tender, about 15–20 minutes.
9. Drain and mash with butter, cream, salt, and pepper until smooth and fluffy.
10. Serve short ribs over a bed of garlic mash, spooning the rich sauce over the top.
Pro tip: Let the braised short ribs rest in the pot for 15 minutes before serving to allow the flavors to settle.
Prep Time: 25 minutes | Cooking Time: 3 hours | Total Time: 3 hours 25 minutes
Calories: 650 kcal | Servings: 6 servings