Description: Indulge in the ultimate comfort food with these tender, fall-off-the-bone braised short ribs, simmered in a rich red wine sauce, and served atop creamy, garlic-infused mashed potatoes. This is a hearty and satisfying meal, perfect for a special occasion or a cozy weekend dinner.
Ingredients:
For the Short Ribs:
- 3 lbs beef short ribs, bone-in
- Sea salt and freshly ground black pepper, to taste
- 2 tbsp extra virgin olive oil
- 1 large yellow onion, peeled and chopped
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, or a robust red blend work well)
- 2 cups good-quality beef broth, low-sodium preferred
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup pearl onions, peeled (frozen are acceptable, thaw before using)
- 1 tbsp all-purpose flour (optional, for thickening the sauce)
- Fresh parsley, chopped (for garnish)
For the Garlic Mashed Potatoes:
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 cloves garlic, peeled and roughly chopped
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup whole milk or heavy cream, warmed
- Sea salt to taste
- Freshly ground white pepper to taste (optional, for a more refined flavor)
Preparation:
Step 1: Prepare the Short Ribs. Begin by patting the short ribs dry with paper towels. This crucial step ensures a good sear. Generously season the short ribs on all sides with sea salt and freshly ground black pepper. Don’t be shy with the seasoning; it’s the foundation of the flavor.
Step 2: Sear the Short Ribs. Heat the olive oil in a large, heavy-bottomed Dutch oven or braising pot over medium-high heat. The oil should shimmer, but not smoke. Carefully place the seasoned short ribs in the hot oil, ensuring not to overcrowd the pot. Sear the short ribs for 3-4 minutes per side, or until they are deeply browned and caramelized on all sides. Searing is essential; it creates a flavorful crust that will enhance the overall taste of the dish. Remove the seared short ribs from the pot and set them aside.
Step 3: Sauté the Aromatics. In the same Dutch oven or braising pot, add the chopped onion. Sauté over medium heat until softened and translucent, about 5-7 minutes. This process draws out the natural sweetness of the onion. Add the minced garlic and cook for an additional minute, until fragrant. Be careful not to burn the garlic; burnt garlic can impart a bitter taste.
Step 4: Build the Red Wine Sauce. Stir in the tomato paste and cook for 1 minute, allowing it to caramelize slightly. This step intensifies the tomato flavor and adds depth to the sauce. Pour in the red wine, scraping up any browned bits from the bottom of the pot (this is called deglazing). Bring the wine to a simmer and let it reduce by half, about 5-7 minutes. Reducing the wine concentrates its flavor.
Step 5: Combine and Braise. Add the beef broth, Worcestershire sauce, dried thyme, bay leaf, and pearl onions to the pot. Stir to combine. Return the seared short ribs to the pot, nestling them in the sauce. The liquid should almost cover the ribs; if not, add a little more beef broth. Bring the mixture to a gentle simmer, then cover the Dutch oven with its lid.
Step 6: Braise in the Oven. Transfer the covered Dutch oven to a preheated oven at 325°F (163°C). Braise for 2.5 to 3 hours, or until the short ribs are incredibly tender and easily fall off the bone. Check the short ribs occasionally during braising; if the sauce is reducing too quickly, add a little more beef broth.
Step 7: Thicken the Sauce (Optional). Once the short ribs are done, remove them from the pot and set aside. If desired, thicken the braising sauce. In a small bowl, whisk together the flour with a couple of tablespoons of the hot braising liquid to form a slurry. Whisk the slurry into the remaining braising sauce and simmer over medium heat until the sauce thickens to your desired consistency, about 5-7 minutes. Remove the bay leaf before serving.
Step 8: Prepare the Garlic Mashed Potatoes. While the short ribs are braising, prepare the garlic mashed potatoes. Place the cubed Yukon gold potatoes and roughly chopped garlic in a large pot and cover with cold salted water. Bring to a boil and cook until the potatoes are tender and easily pierced with a fork, about 15-20 minutes.
Step 9: Mash the Potatoes. Drain the potatoes and garlic well. Return them to the pot and add the softened butter. Using a potato masher or an electric mixer, mash the potatoes and garlic together until smooth. Gradually add the warmed milk or heavy cream, continuing to mash until the potatoes reach your desired consistency. Season with sea salt and freshly ground white pepper (if using) to taste.
Step 10: Serve and Garnish. To serve, spoon a generous portion of the garlic mashed potatoes onto each plate. Top with a braised short rib and spoon the rich red wine sauce over the top. Garnish with fresh chopped parsley.
Why you will love this recipe:
This recipe is a labor of love, but the result is well worth the effort. You’ll adore the following aspects of this dish:
- Incredible Flavor: The combination of seared short ribs, rich red wine sauce, and garlic-infused mashed potatoes creates an explosion of savory flavors that will tantalize your taste buds. The braising process renders the short ribs incredibly tender and succulent.
- Comfort Food at Its Finest: This is the epitome of comfort food. The warm, hearty flavors and satisfying textures will make you feel cozy and content.
- Impressive Presentation: This dish is elegant enough for a special occasion but simple enough for a relaxed weekend dinner. The presentation is stunning, with the glistening short ribs nestled atop creamy mashed potatoes.
- Make-Ahead Potential: The short ribs can be braised a day or two in advance and reheated before serving. This makes it a great option for entertaining. The mashed potatoes can also be made ahead and reheated gently with a splash of milk or cream.
- Versatile: While perfect with mashed potatoes, this also pairs well with polenta, crusty bread, or creamy grits.
Serving Suggestions:
- Serve alongside a simple green salad with a vinaigrette dressing.
- Pair with roasted asparagus or green beans.
- Crusty bread for soaking up the delicious sauce.
- A glass of the same red wine used in the braising sauce.
Tips:
- Choose the right short ribs: Look for meaty short ribs with good marbling. Bone-in short ribs offer the most flavor.
- Don’t skip the searing: Searing is essential for developing a rich, flavorful crust on the short ribs.
- Use good-quality red wine: The quality of the wine will impact the flavor of the sauce. Choose a dry red wine that you enjoy drinking.
- Don’t overcook the short ribs: The short ribs are done when they are incredibly tender and easily fall off the bone.
- Adjust the seasoning to taste: Taste the braising sauce and mashed potatoes and adjust the seasoning as needed.
- For a smoother mashed potato, use a ricer: A ricer will create the fluffiest, smoothest mashed potatoes.
Prep Time: 30 minutes Cook Time: 3 hours Total Time: 3 hours 30 minutes
Nutritional Information:
(Estimated per serving; varies depending on ingredients and portion size)
- Calories: 750-900
- Protein: 45-55g
- Sodium: 700-900mg
Conclusion:
Braised Short Ribs with Red Wine & Garlic Mash is a timeless classic that will impress your family and friends. The combination of tender, flavorful short ribs and creamy, garlicky mashed potatoes is simply irresistible. While the recipe requires some time and effort, the result is a truly unforgettable meal. Gather your ingredients, follow the steps carefully, and prepare to be amazed by the deliciousness of this dish. Happy cooking!
Questions and Answers:
- Can I use a different cut of beef for this recipe? While short ribs are ideal for braising due to their high fat content and rich flavor, you can substitute other cuts like chuck roast or beef shanks. However, the cooking time may need to be adjusted depending on the cut of beef you use. Be sure to cook until the beef is fork-tender.
- What if I don’t have pearl onions? If you don’t have pearl onions, you can substitute chopped regular onions. Add them to the pot along with the other aromatics. Alternatively, you can use frozen onion substitutes, which are often available in the freezer section of your grocery store.
- Can I make this recipe in a slow cooker? Yes, you can adapt this recipe for a slow cooker. Sear the short ribs as directed in the recipe. Then, transfer them to a slow cooker along with the other ingredients. Cook on low for 6-8 hours, or until the short ribs are tender. Thicken the sauce on the stovetop after removing the short ribs from the slow cooker.
- Can I freeze the leftover short ribs? Absolutely! Braised short ribs freeze very well. Allow the short ribs to cool completely before transferring them to an airtight container or freezer bag. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
- What kind of red wine is best for this recipe? A dry red wine like Cabernet Sauvignon, Merlot, or a robust red blend is ideal for braising short ribs. Avoid sweet red wines, as they can make the sauce too sweet. Choose a wine that you enjoy drinking, as its flavor will be concentrated during the braising process. A good rule of thumb is if you wouldn’t drink it, don’t cook with it.
