Red Wine Braised Short Ribs

180 mins
Serves 1
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Directions

  1. 1Pat the boneless chuck short ribs dry.
  2. 2Pat the boneless chuck short ribs dry.
  3. 3Pat the boneless chuck 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 generously on all sides with salt, pepper, and garlic powder.
  8. 8Season generously on all sides with salt, pepper, and garlic powder.
  9. 9Season generously on all sides with salt, pepper, and garlic powder.
  10. 10Sear the short ribs on a hot cast iron skillet for a few minutes per side until a nice crust is formed.
  11. 11Sear the short ribs on a hot cast iron skillet for a few minutes per side until a nice crust is formed.
  12. 12Sear the short ribs on a hot cast iron skillet for a few minutes per side until a nice crust is formed.
  13. 13Once seared, set the short ribs aside.
  14. 14Once seared, set the short ribs aside.
  15. 15Once seared, set the short ribs aside.
  16. 16Place a Dutch oven over medium-low heat.
  17. 17Place a Dutch oven over medium-low heat.
  18. 18Place a Dutch oven over medium-low heat.
  19. 19Add olive oil to the Dutch oven.
  20. 20Add olive oil to the Dutch oven.
  21. 21Add olive oil to the Dutch oven.
  22. 22Add chopped celery, carrots, onions, and minced garlic to the Dutch oven.
  23. 23Add chopped celery, carrots, onions, and minced garlic to the Dutch oven.
  24. 24Add chopped celery, carrots, onions, and minced garlic to the Dutch oven.
  25. 25Season the vegetables with salt and pepper and mix.
  26. 26Season the vegetables with salt and pepper and mix.
  27. 27Season the vegetables with salt and pepper and mix.
  28. 28Sauté for a few minutes, then clear a spot in the middle.
  29. 29Sauté for a few minutes, then clear a spot in the middle.
  30. 30Sauté for a few minutes, then clear a spot in the middle.
  31. 31Add tomato paste to the cleared spot and mix everything together until well combined.
  32. 32Add tomato paste to the cleared spot and mix everything together until well combined.
  33. 33Add tomato paste to the cleared spot and mix everything together until well combined.
  34. 34Place the seared short ribs on top of the vegetables in the Dutch oven.
  35. 35Place the seared short ribs on top of the vegetables in the Dutch oven.
  36. 36Place the seared short ribs on top of the vegetables in the Dutch oven.
  37. 37Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  38. 38Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  39. 39Pour in red wine and beef broth until the liquid covers the top of the short ribs.
  40. 40Add fresh thyme, fresh rosemary, and a dried bay leaf.
  41. 41Add fresh thyme, fresh rosemary, and a dried bay leaf.
  42. 42Add fresh thyme, fresh rosemary, and a dried bay leaf.
  43. 43Put the lid on the Dutch oven.
  44. 44Put the lid on the Dutch oven.
  45. 45Put the lid on the Dutch oven.
  46. 46Bake in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
  47. 47Bake in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
  48. 48Bake in the oven at 325°F for 2.5 to 3 hours, or until the short ribs are fall-apart tender.
  49. 49Once the short ribs are done, turn off the oven and leave them inside while preparing the potato purée.
  50. 50Once the short ribs are done, turn off the oven and leave them inside while preparing the potato purée.
  51. 51Once the short ribs are done, turn off the oven and leave them inside while preparing the potato purée.
  52. 52Peel the golden potatoes.
  53. 53Peel the golden potatoes.
  54. 54Peel the golden potatoes.
  55. 55Cut the peeled potatoes into chunks.
  56. 56Cut the peeled potatoes into chunks.
  57. 57Cut the peeled potatoes into chunks.
  58. 58Boil the potato chunks in a large pot of salted water until they are fork-tender.
  59. 59Boil the potato chunks in a large pot of salted water until they are fork-tender.
  60. 60Boil the potato chunks in a large pot of salted water until they are fork-tender.
  61. 61Strain the water from the potatoes.
  62. 62Strain the water from the potatoes.
  63. 63Strain the water from the potatoes.
  64. 64Return the pot with the potatoes to low heat on the stove.
  65. 65Return the pot with the potatoes to low heat on the stove.
  66. 66Return the pot with the potatoes to low heat on the stove.
  67. 67Add butter and milk to the potatoes.
  68. 68Add butter and milk to the potatoes.
  69. 69Add butter and milk to the potatoes.
  70. 70Blend the potatoes with an immersion blender until smooth, slowly incorporating liquid until the desired texture is reached.
  71. 71Blend the potatoes with an immersion blender until smooth, slowly incorporating liquid until the desired texture is reached.
  72. 72Blend the potatoes with an immersion blender until smooth, slowly incorporating liquid until the desired texture is reached.
  73. 73Add grated Parmesan, salt, and pepper to taste, and mix until well combined.
  74. 74Add grated Parmesan, salt, and pepper to taste, and mix until well combined.
  75. 75Add grated Parmesan, salt, and pepper to taste, and mix until well combined.
  76. 76Plate the garlic-Parmesan potato purée.
  77. 77Plate the garlic-Parmesan potato purée.
  78. 78Plate the garlic-Parmesan potato purée.
  79. 79Place the red wine braised short ribs on top of the purée.
  80. 80Place the red wine braised short ribs on top of the purée.
  81. 81Place the red wine braised short ribs on top of the purée.
  82. 82Garnish with chopped parsley and enjoy.
  83. 83Garnish with chopped parsley and enjoy.
  84. 84Garnish with chopped parsley and enjoy.

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
  • 1.5 cups celery
  • 1.5 cups celery
  • 1.5 cups carrots
  • 1.5 cups carrots
  • 1.5 cups carrots
  • 1 white onion
  • 1 white onion
  • 1 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
  • 0.25 cup milk or cream
  • 0.25 cup milk or cream
  • Grated parmesan
  • Grated parmesan
  • 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.