Description
Tender braised short ribs slow-cooked in red wine, served with creamy garlic mashed potatoes for a comforting meal.
Ingredients
Scale
- 4 pounds beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- For the Garlic Mash:
- 2 pounds potatoes, peeled and cubed
- 4 garlic cloves, minced
- 1/2 cup milk
- 1/4 cup butter
- Salt and pepper to taste
Instructions
- Preheat the oven to 325°F (163°C).
- Season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until browned, about 5 minutes per side. Remove and set aside.
- In the same pot, add onion, carrots, celery, and garlic. Cook until softened, about 5 minutes.
- Stir in red wine, beef broth, tomato paste, thyme, and bay leaves. Bring to a simmer.
- Return the ribs to the pot. Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.
- While the ribs are braising, prepare the garlic mash: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with garlic, milk, and butter. Season with salt and pepper.
- Remove the ribs from the oven. Serve over the garlic mash, spooning sauce over the top.
Notes
For best results, use a full-bodied red wine like Cabernet Sauvignon. Let the ribs rest before serving.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5g
- Fat: 50g
- Carbohydrates: 30g
- Protein: 45g