Directions
- 1Pat the boneless chuck short ribs dry.
- 2Coat the short ribs in olive oil.
- 3Season generously on all sides with salt, pepper, and garlic powder.
- 4Sear the short ribs on a hot cast iron skillet for a few minutes per side until a nice crust is formed.
- 5Once seared, set the short ribs aside.
- 6Place a Dutch oven over medium-low heat.
- 7Add olive oil to the Dutch oven.
- 8Add chopped celery, carrots, onions, and minced garlic to the Dutch oven.
- 9Season the vegetables with salt and pepper and mix.
- 10Sauté for a few minutes, then clear a spot in the middle.
- 11Add tomato paste to the cleared spot and mix everything together until well combined.
- 12Place the seared short ribs on top of the vegetables in the Dutch oven.
- 13Pour in red wine and beef broth until the liquid covers the top of the short ribs.
- 14Add fresh thyme, fresh rosemary, and a dried bay leaf.
- 15Put the lid on the Dutch oven.
- 16Bake in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
- 17Once the short ribs are done, turn off the oven and leave them inside while preparing the potato purée.
- 18Peel the golden potatoes.
- 19Cut the peeled potatoes into chunks.
- 20Boil the potato chunks in a large pot of salted water until they are fork-tender.
- 21Strain the water from the potatoes.
- 22Return the pot with the potatoes to low heat on the stove.
- 23Add butter and milk to the potatoes.
- 24Blend the potatoes with an immersion blender until smooth, slowly incorporating liquid until the desired texture is reached.
- 25Add grated Parmesan, salt, and pepper to taste, and mix until well combined.
- 26Plate the garlic-Parmesan potato purée.
- 27Place the red wine braised short ribs on top of the purée.
- 28Garnish with chopped parsley and enjoy.
Ingredients
- 3 lbs boneless chuck short ribs
- Extra virgin olive oil
- Salt
- Pepper
- Garlic powder
- Beef tallow
- 1.5 cups celery
- 1.5 cups carrots
- 1 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
- Grated parmesan
Equipment
large greased skillettongsDutch ovencutting boardknifeovenpotimmersion blendergraterbowl
Tips
- For the short ribs, bone-in also works well.
- Measurements for ingredients are estimated, adjust to your liking.
- Slowly incorporate liquid into the potato purée until desired texture is reached.
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