Braised Beef Short Ribs with Mashed Potatoes
Serves 4
225 mins prep
0 mins total
Tender, fall-off-the-bone beef short ribs, slow-braised in a rich red wine sauce. Served on a bed of creamy, garlic-infused mashed potatoes with a side of crisp sautéed broccolini for a perfect, comforting meal.
0 servings
Scan QR code to shop the ingredients!
Get ingredients delivered
1. Finely dice celery, carrots, and onion to create a mirepoix. 2. Season the beef short ribs generously on all sides with garlic powder, salt, and freshly ground black pepper. 3. Create a bouquet garni by tying together fresh herbs like thyme and rosemary. 4. Heat oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until well-browned. Remove the ribs and set aside. 5. Add the mirepoix to the Dutch oven and sauté until softened, about 5-7 minutes. Season with salt. 6. Stir in the tomato paste and cook for another minute until it darkens in color. 7. Deglaze the pot with red wine, scraping up any browned bits from the bottom of the pot. 8. Pour in the beef broth and add a few dashes of Worcestershire sauce. Stir to combine. 9. Return the seared short ribs to the pot. Add the bouquet garni and a head of garlic, sliced in half. 10. Bring the liquid to a simmer, then cover the Dutch oven. 11. Transfer the pot to a preheated oven and braise for 2.5-3 hours, or until the meat is fork-tender. 12. While the ribs are braising, prepare the mashed potatoes. Peel and chop the potatoes, then place them in a pot of cold, salted water. Bring to a boil and cook until tender. 13. In a separate saucepan, gently heat the heavy cream, butter, a sprig of rosemary, and half a head of garlic to infuse the flavors. 14. Drain the cooked potatoes and pass them through a ricer into a large bowl. 15. Strain the infused cream mixture and pour it over the riced potatoes. 16. Season the mashed potatoes with salt and pepper, add finely chopped chives, and mix until smooth and creamy. 17. Prepare the broccolini by heating oil in a pan and sautéing sliced garlic until fragrant. Add the broccolini and cook until tender-crisp. 18. Once the ribs are done, remove them from the pot. Strain the braising liquid through a sieve to create a smooth sauce. 19. To serve, place a generous portion of mashed potatoes on a plate. 20. Spoon some of the sauce over the potatoes. 21. Place a braised short rib on top of the potatoes, and arrange the sautéed broccolini on the side. 22. Finish by spooning more sauce over the short rib and garnishing with finely chopped parsley.
