Braised Short Ribs with Mashed Potatoes

Braised Short Ribs with Mashed Potatoes 🔥

Ingredients 👇🏻

For the Braised Short Ribs:

• 3 lbs bone-in beef short ribs

• 2 tbsp olive oil

• Salt and black pepper, to taste

• 1 large onion, chopped

• 2 carrots, peeled and chopped

• 3 garlic cloves, minced

• 2 cups red wine (preferably dry)

• 4 cups beef broth

• 2 tbsp tomato paste

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tbsp Worcestershire sauce

For the Mashed Potatoes:

• 2 lbs potatoes, peeled and cut into chunks

• 4 tbsp unsalted butter

• 1 cup heavy cream

• Salt and pepper to taste

• 1/4 cup chives, chopped (optional)

Instructions:

1. Prepare the Short Ribs:

   • Preheat your oven to 325°F (163°C).

   • Season the beef short ribs with salt and black pepper. Heat olive oil in a large Dutch oven over medium-high heat. Once hot, sear the ribs on all sides until they’re browned (about 3-4 minutes per side). Remove the ribs and set them aside.

2. Sauté Vegetables:

   • In the same pot, add chopped onion, carrots, and minced garlic. Cook for about 5 minutes until softened and fragrant.

3. Deglaze the Pot:

   • Add red wine to the pot to deglaze, scraping up any brown bits from the bottom of the pot with a wooden spoon. Let it simmer for 2 minutes.

4. Add the Rest of the Ingredients:

   • Stir in beef broth, tomato paste, rosemary, thyme, bay leaf, and Worcestershire sauce. Bring the mixture to a simmer.

5. Braise the Ribs:

   • Return the short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender and falls off the bone.

6. Prepare the Mashed Potatoes:

   • While the ribs are braising, place the peeled and cut potatoes in a large pot. Cover with cold water and add a pinch of salt. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender.

   • Drain the potatoes and return them to the pot. Mash the potatoes with a potato masher or use a hand mixer for smoother texture.

   • Add butter and heavy cream, and mix until smooth. Season with salt and pepper to taste. Garnish with chopped chives, if desired.

7. Serve:

   • Once the short ribs are done, remove them from the pot and set them aside. Skim off any excess fat from the braising liquid. Serve the short ribs with mashed potatoes, spooning the braising sauce over the top.