Fall-off-the-bone tender short ribs in a rich, velvety sauce served over creamy mashed potatoes – the ultimate comfort meal.
Serves: 4
Prep Time: 30 minutes
Cook Time: 3 hours
Ingredients
For the Short Ribs
- 4 lbs (1.8 kg) bone-in beef short ribs
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet or Merlot)
- 3 cups beef stock
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- Salt and black pepper to taste
For the Mashed Potatoes
- 2 lbs (900g) Yukon Gold potatoes, peeled and quartered
- ½ cup heavy cream
- ¼ cup butter
- ½ cup whole milk
- Salt and white pepper to taste
For Garnish
- Chopped parsley
- Grated horseradish (optional)
Instructions
1. Brown the Short Ribs
- Preheat oven to 325°F (160°C).
- Season ribs generously with salt and pepper.
- Heat oil in a large Dutch oven over medium-high heat. Working in batches, sear ribs on all sides until deeply browned (about 4 minutes per side). Transfer to a plate.
2. Build the Braising Liquid
- In same pot, sauté onion, carrots and celery for 5 minutes.
- Add garlic and tomato paste, cook 1 minute until fragrant.
- Pour in wine, scraping up browned bits. Reduce by half (about 5 minutes).
- Add stock, herbs and return ribs to pot (meat should be nearly submerged).
3. Braise to Perfection
- Bring to simmer, cover tightly and transfer to oven.
- Braise for 2.5-3 hours until meat is fork-tender.
4. Make the Mashed Potatoes
- While ribs cook, boil potatoes in salted water until tender (15-20 mins).
- Drain, return to pot and mash with cream, butter and milk. Season to taste.
5. Finish the Sauce
- Remove ribs from pot and keep warm.
- Strain braising liquid, skim fat, and reduce over medium heat until thickened to gravy consistency (about 10 minutes).
6. Serve
- Spoon mashed potatoes onto plates, top with short ribs and generous sauce.
- Garnish with parsley and horseradish if desired.