Red Wine Braised Short Ribs

180 mins
Serves 1
tiktok.com

Directions

  1. 1Pat boneless short ribs dry.
  2. 2Pat boneless short ribs dry.
  3. 3Pat boneless short ribs dry.
  4. 4Coat the short ribs in olive oil.
  5. 5Coat the short ribs in olive oil.
  6. 6Coat the short ribs in olive oil.
  7. 7Season the short ribs generously on all sides with salt, pepper, and garlic powder.
  8. 8Season the short ribs generously on all sides with salt, pepper, and garlic powder.
  9. 9Season the short ribs generously on all sides with salt, pepper, and garlic powder.
  10. 10Grease a large skillet.
  11. 11Grease a large skillet.
  12. 12Grease a large skillet.
  13. 13Sear the short ribs on a hot cast iron skillet over medium-high heat for a few minutes per side until a nice crust forms.
  14. 14Sear the short ribs on a hot cast iron skillet over medium-high heat for a few minutes per side until a nice crust forms.
  15. 15Sear the short ribs on a hot cast iron skillet over medium-high heat for a few minutes per side until a nice crust forms.
  16. 16Set the seared short ribs aside.
  17. 17Set the seared short ribs aside.
  18. 18Set the seared short ribs aside.
  19. 19Get a Dutch oven over medium-low heat.
  20. 20Get a Dutch oven over medium-low heat.
  21. 21Get a Dutch oven over medium-low heat.
  22. 22Chop celery, carrots, and onions.
  23. 23Chop celery, carrots, and onions.
  24. 24Chop celery, carrots, and onions.
  25. 25Add olive oil to the Dutch oven.
  26. 26Add olive oil to the Dutch oven.
  27. 27Add olive oil to the Dutch oven.
  28. 28Sauté celery, carrots, onions, and minced garlic in olive oil.
  29. 29Sauté celery, carrots, onions, and minced garlic in olive oil.
  30. 30Sauté celery, carrots, onions, and minced garlic in olive oil.
  31. 31Season with salt and pepper and mix.
  32. 32Season with salt and pepper and mix.
  33. 33Season with salt and pepper and mix.
  34. 34Make space in the middle of the vegetables and add tomato paste.
  35. 35Make space in the middle of the vegetables and add tomato paste.
  36. 36Make space in the middle of the vegetables and add tomato paste.
  37. 37Mix everything together until well combined.
  38. 38Mix everything together until well combined.
  39. 39Mix everything together until well combined.
  40. 40Add the seared short ribs on top of the vegetables in the Dutch oven.
  41. 41Add the seared short ribs on top of the vegetables in the Dutch oven.
  42. 42Add the seared short ribs on top of the vegetables in the Dutch oven.
  43. 43Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  44. 44Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  45. 45Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  46. 46Add fresh thyme, fresh rosemary, and a dried bay leaf.
  47. 47Add fresh thyme, fresh rosemary, and a dried bay leaf.
  48. 48Add fresh thyme, fresh rosemary, and a dried bay leaf.
  49. 49Place the lid on the Dutch oven.
  50. 50Place the lid on the Dutch oven.
  51. 51Place the lid on the Dutch oven.
  52. 52Bake in the oven at 325°F for 2.5 to 3 hours or until the short ribs are fall-apart tender.
  53. 53Bake in the oven at 325°F for 2.5 to 3 hours or until the short ribs are fall-apart tender.
  54. 54Bake in the oven at 325°F for 2.5 to 3 hours or until the short ribs are fall-apart tender.
  55. 55Once the short ribs are done, turn off the oven and let them sit inside.
  56. 56Once the short ribs are done, turn off the oven and let them sit inside.
  57. 57Once the short ribs are done, turn off the oven and let them sit inside.
  58. 58Peel the golden potatoes.
  59. 59Peel the golden potatoes.
  60. 60Peel the golden potatoes.
  61. 61Cut the peeled potatoes into chunks.
  62. 62Cut the peeled potatoes into chunks.
  63. 63Cut the peeled potatoes into chunks.
  64. 64Boil the potato chunks in a large pot of salted water until fork-tender.
  65. 65Boil the potato chunks in a large pot of salted water until fork-tender.
  66. 66Boil the potato chunks in a large pot of salted water until fork-tender.
  67. 67Strain the water from the potatoes.
  68. 68Strain the water from the potatoes.
  69. 69Strain the water from the potatoes.
  70. 70Return the pot to low heat on the stove.
  71. 71Return the pot to low heat on the stove.
  72. 72Return the pot to low heat on the stove.
  73. 73Add butter and warm milk or cream to the potatoes.
  74. 74Add butter and warm milk or cream to the potatoes.
  75. 75Add butter and warm milk or cream to the potatoes.
  76. 76Blend the potatoes until smooth using an immersion blender.
  77. 77Blend the potatoes until smooth using an immersion blender.
  78. 78Blend the potatoes until smooth using an immersion blender.
  79. 79Add grated parmesan, salt, and pepper to taste.
  80. 80Add grated parmesan, salt, and pepper to taste.
  81. 81Add grated parmesan, salt, and pepper to taste.
  82. 82Mix until well combined and smooth.
  83. 83Mix until well combined and smooth.
  84. 84Mix until well combined and smooth.
  85. 85Plate the garlic-parm potato puree.
  86. 86Plate the garlic-parm potato puree.
  87. 87Plate the garlic-parm potato puree.
  88. 88Serve the red wine braised short ribs on top of the potato puree.
  89. 89Serve the red wine braised short ribs on top of the potato puree.
  90. 90Serve the red wine braised short ribs on top of the potato puree.

Ingredients

  • 3 lbs boneless chuck short ribs
  • 3 lbs boneless chuck short ribs
  • 3 lbs boneless chuck short ribs
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Extra virgin olive oil
  • Salt
  • Salt
  • Salt
  • pepper
  • pepper
  • pepper
  • garlic powder
  • garlic powder
  • garlic powder
  • Beef tallow
  • Beef tallow
  • Beef tallow
  • 1.5 cups celery chopped
  • 1.5 cups celery chopped
  • 1.5 cups celery chopped
  • 1.5 cups carrots chopped
  • 1.5 cups carrots chopped
  • 1.5 cups carrots chopped
  • 1 medium diced white onion
  • 1 medium diced white onion
  • 1 medium diced white onion
  • 4 tbsp fresh minced garlic
  • 4 tbsp fresh minced garlic
  • 4 tbsp fresh minced garlic
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 2 tbsp tomato paste
  • 1 750 ml bottle red wine (cabernet)
  • 1 750 ml bottle red wine (cabernet)
  • 1 750 ml bottle red wine (cabernet)
  • 3 cups beef broth
  • 3 cups beef broth
  • 3 cups beef broth
  • 4 springs fresh thyme
  • 4 springs fresh thyme
  • 4 springs fresh thyme
  • 3 springs fresh rosemary
  • 3 springs fresh rosemary
  • 3 springs fresh rosemary
  • 1 dried bay leaf
  • 1 dried bay leaf
  • 1 dried bay leaf
  • Chopped parsley
  • Chopped parsley
  • Chopped parsley
  • 1 lb golden potatoes
  • 1 lb golden potatoes
  • 1 lb golden potatoes
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.5 stick butter
  • 0.25 cup milk or cream of choice
  • 0.25 cup milk or cream of choice
  • 0.25 cup milk or cream of choice
  • to taste Grated parmesan
  • to taste Grated parmesan
  • 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.