Directions
- 1Pat boneless short ribs dry.
- 2Coat the short ribs in olive oil.
- 3Season the short ribs generously on all sides with salt, pepper, and garlic powder.
- 4Grease a large skillet.
- 5Sear the short ribs on a hot cast iron skillet over medium-high heat for a few minutes per side until a nice crust forms.
- 6Set the seared short ribs aside.
- 7Get a Dutch oven over medium-low heat.
- 8Chop celery, carrots, and onions.
- 9Add olive oil to the Dutch oven.
- 10Sauté celery, carrots, onions, and minced garlic in olive oil.
- 11Season with salt and pepper and mix.
- 12Make space in the middle of the vegetables and add tomato paste.
- 13Mix everything together until well combined.
- 14Add the seared short ribs on top of the vegetables in the Dutch oven.
- 15Pour in red wine and beef broth until the liquid covers the top of the short ribs.
- 16Add fresh thyme, fresh rosemary, and a dried bay leaf.
- 17Place the lid on the Dutch oven.
- 18Bake in the oven at 325°F for 2.5 to 3 hours or until the short ribs are fall-apart tender.
- 19Once the short ribs are done, turn off the oven and let them sit inside.
- 20Peel the golden potatoes.
- 21Cut the peeled potatoes into chunks.
- 22Boil the potato chunks in a large pot of salted water until fork-tender.
- 23Strain the water from the potatoes.
- 24Return the pot to low heat on the stove.
- 25Add butter and warm milk or cream to the potatoes.
- 26Blend the potatoes until smooth using an immersion blender.
- 27Add grated parmesan, salt, and pepper to taste.
- 28Mix until well combined and smooth.
- 29Plate the garlic-parm potato puree.
- 30Serve the red wine braised short ribs on top of the potato puree.
Ingredients
- 3 lbs boneless chuck short ribs
- Extra virgin olive oil
- Salt
- pepper
- garlic powder
- Beef tallow
- 1.5 cups celery chopped
- 1.5 cups carrots chopped
- 1 medium diced white onion
- 4 tbsp fresh minced garlic
- 2 tbsp tomato paste
- 1 750 ml bottle red wine (cabernet)
- 3 cups beef broth
- 4 springs fresh thyme
- 3 springs fresh rosemary
- 1 dried bay leaf
- Chopped parsley
- 1 lb golden potatoes
- 0.5 stick butter
- 0.25 cup milk or cream of choice
- to taste Grated parmesan
Equipment
cast iron skilletDutch ovenknifecutting boardtongsovensaucepanimmersion blender
Tips
- For boneless short ribs, pat them dry, coat in olive oil, and season generously on all sides with salt, pepper, and garlic powder.
- For the garlic-parm potato puree, slowly incorporate liquid until you reach your desired texture.
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