Braised Short Ribs with Red Wine & Garlic Mash

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Indulge in the rich, melt-in-your-mouth goodness of braised short ribs, slow-cooked to perfection with the deep, robust flavors of red wine and aromatic vegetables. Paired with creamy garlic mashed potatoes, this hearty dish is perfect for a cozy family dinner or an impressive meal to share with guests. The slow braising process tenderizes the beef, infusing it with layers of flavor, while the garlic mash adds a comforting, buttery contrast. Let’s dive into this culinary adventure and create a dish that will warm your soul and delight your taste buds!

Ingredients

For the Braised Short Ribs:

• 4 pounds beef short ribs (choose well-marbled cuts for the best flavor)
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons high-quality olive oil (extra virgin recommended)
• 1 large yellow onion, finely chopped
• 2 medium carrots, peeled and diced into small cubes
• 2 celery stalks, finely chopped
• 4 garlic cloves, minced
• 2 cups beef broth (low-sodium preferred for better control of saltiness)
• 1 cup dry red wine (such as Cabernet Sauvignon or Merlot for depth of flavor)
• 2 tablespoons tomato paste (for a rich, umami boost)
• 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
• 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
• 1 bay leaf

For the Garlic Mash:

• 2 pounds Yukon Gold potatoes, peeled and cut into even chunks
• 4 garlic cloves, whole and unpeeled
• 1/2 cup whole milk, warmed
• 4 tablespoons unsalted butter, softened
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon white pepper (for a subtle kick)
• 2 tablespoons fresh chives, finely chopped (for garnish)

Instructions

Step 1: Prepare the Short Ribs
Begin by patting the beef short ribs dry with paper towels—a crucial step to ensure a good sear. Season generously with kosher salt and freshly ground black pepper on all sides. Heat the olive oil in a large, heavy-bottomed Dutch oven or oven-safe pot over medium-high heat. Once the oil is shimmering, add the short ribs in batches, searing each side for about 3-4 minutes until a deep brown crust forms. Remove the ribs and set them aside on a plate.

Step 2: Build the Flavor Base
In the same pot, reduce the heat to medium and add the chopped onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, until they soften and the onions turn translucent. Add the minced garlic and cook for another minute until fragrant. Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly for added depth.

Step 3: Deglaze and Braise
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and lift all the delicious browned bits. Let the wine simmer for 3-4 minutes to reduce slightly. Add the beef broth, thyme, rosemary, and bay leaf, stirring to combine. Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid. Bring the mixture to a gentle boil.

Step 4: Slow Cook the Ribs
Preheat your oven to 325°F (163°C). Cover the Dutch oven with a tight-fitting lid and transfer it to the oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and easily pulls away from the bone. Check halfway through and add a splash of broth if the liquid has reduced too much.

Step 5: Prepare the Garlic Mash
While the ribs are braising, prepare the garlic mashed potatoes. Place the potato chunks and whole garlic cloves in a large pot of cold, salted water. Bring to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes and garlic, then return them to the pot. Squeeze the roasted garlic cloves out of their skins and mash them into the potatoes. Add the warmed milk, softened butter, salt, and white pepper. Mash until smooth and creamy, adjusting the consistency with more milk if needed. Stir in the chopped chives and keep warm until serving.

Step 6: Finish and Serve
Once the short ribs are done, remove them from the oven and carefully lift them out of the pot onto a serving platter. Strain the cooking liquid into a saucepan, discarding the solids (or blend them for a thicker sauce if preferred). Simmer the liquid over medium heat for 5-10 minutes to reduce into a rich gravy. Taste and adjust seasoning with salt and pepper. Serve the short ribs over a generous bed of garlic mash, drizzling the red wine gravy on top. Garnish with extra chives for a pop of color and flavor.

Cooking Tips

• Make Ahead: This dish tastes even better the next day as the flavors meld. Prepare it in advance and reheat gently on the stovetop.
• Wine Pairing: Serve with the same red wine used in the recipe for a cohesive flavor profile.
• Vegetable Variation: Add mushrooms or parsnips to the braise for extra texture and earthiness.

Serving Suggestions

Pair this hearty dish with a side of steamed green beans or a fresh arugula salad with a lemon vinaigrette to balance the richness. A crusty baguette is also perfect for soaking up the delicious gravy.

Nutritional Notes

This recipe is a decadent treat, rich in protein from the beef and carbohydrates from the potatoes. For a lighter version, use half the butter in the mash and opt for a leaner cut of meat, though the fat content contributes to the dish’s signature tenderness.

Enjoy this labor of love, and let the aromas of braised short ribs and garlic mash fill your home with warmth and anticipation!

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