Tender Braised Short Ribs
Deliciously tender beef short ribs slow-cooked for rich flavors and fall-off-the-bone perfection, paired with creamy mashed potatoes.
Ingrédients
For the Braised Short Ribs
- 4 lbs beef short ribs
- 2 tablespoons olive oil For searing
- 1 large onion, chopped
- 2 medium carrots, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 4 cups beef broth Make sure it's gluten-free if needed
- 1 cup red wine or grape juice Non-alcoholic option available
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
For the Mashed Potatoes
- 2 lbs potatoes (Yukon Gold or Russet), peeled and chopped
- 4 cloves garlic (for the mashed potatoes)
- 1/2 cup whole milk
- 1/4 cup unsalted butter
- Salt, to taste
Instructions
Preparation
- Season the beef short ribs with salt and pepper.
- Gather all other ingredients so you have them ready for cooking.
Searing
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until browned, about 3-4 minutes per side.
Cooking the Base
- Remove the ribs and set aside.
- In the same pot, add chopped onions, carrots, and minced garlic. Sauté until softened, about 5-7 minutes.
- Stir in tomato paste and cook for an additional 2 minutes.
- Pour in beef broth and red wine or grape juice. Stir to combine and scrape the bottom of the pot.
Braising
- Add fresh herbs and return the seared short ribs to the pot, ensuring they are submerged.
- Cover and place in the preheated oven at 325°F. Braise for 2.5 to 3 hours.
Mashed Potatoes
- While the ribs are braising, boil peeled and chopped potatoes with garlic cloves until tender, about 20-25 minutes.
- Drain and mash the potatoes and garlic with whole milk and unsalted butter until creamy. Season with salt to taste.
Notes
Consider marinating ribs overnight for extra flavor. Serve with fresh parsley for garnish.