# Braised Short Ribs with Mashed Potatoes and Lemon Broccolini

A comforting dinner featuring tender braised short ribs served with creamy mashed potatoes and vibrant lemon broccolini.

- Total time: 150 min
- Cuisine: American
- Category: Side
- Language: en

## Ingredients

- 1 onion
- 3 celery
- 3 carrots
- Kinder's The Blend seasoning
- Creole seasoning
- paprika
- cayenne pepper
- short ribs
- olive oil
- tablespoons tomato paste
- Worcestershire sauce
- 0.5 bottle red wine (Cabernet Sauvignon)
- 4 cups beef broth
- Better Than Bouillon beef paste
- fresh rosemary
- fresh thyme
- fresh basil
- 5 potatoes
- chicken stock
- 0.33 cup milk
- 3 tablespoons butter
- Boursin
- roasted garlic paste
- seasoning for potatoes (salt, pepper, garlic powder, dried parsley)
- broccolini
- garlic (freshly chopped)
- salt
- pepper
- lemon
- 3 tablespoons cold butter for sauce

## Instructions

1. Chop an onion, three celery stalks, and three carrots.
2. Combine Kinder's The Blend seasoning, Creole seasoning, paprika, and cayenne pepper in a small glass.
3. Trim excess fat off the short ribs.
4. Pat the seasoning mixture into the short ribs.
5. Add olive oil to a Dutch oven and sear the short ribs on each side for about 3-4 minutes until a nice crust forms.
6. Remove the short ribs from the Dutch oven.
7. Scrape the bottom of the pan to release flavor.
8. Add the chopped vegetables (onion, celery, carrots) to the Dutch oven.
9. Add a few tablespoons of tomato paste and Worcestershire sauce to the vegetables.
10. Pour in half a bottle of red wine and let it simmer down for about 10 minutes.
11. Add the seared short ribs back into the Dutch oven.
12. Pour in 4 cups of beef broth.
13. Add a large glob of Better Than Bouillon beef paste.
14. Add fresh rosemary, thyme, and basil.
15. Cover the Dutch oven and place it in the oven at 350°F (175°C) for about 2.5 hours.
16. Wash, peel, and chop 5 potatoes.
17. Boil the chopped potatoes in chicken stock.
18. Once the potatoes are done, drain them and add to a bowl.
19. Add 1/3 cup of milk, 3 tablespoons of butter, Boursin, roasted garlic paste, and seasoning to the potatoes.
20. Mash the potatoes until well combined and creamy.
21. Chop the ends off the broccolini.
22. Blanch the broccolini in boiling water for about 3 minutes.
23. Sear the broccolini in butter with freshly chopped garlic, salt, and pepper.
24. Finish the broccolini with a squeeze of lemon.
25. Pull the short ribs out of the oven.
26. Remove the short ribs from the Dutch oven.
27. Strain the liquid and vegetables from the Dutch oven into a pan to make the sauce.
28. Reduce the strained sauce for 20-30 minutes.
29. Add 3 tablespoons of cold butter to the reduced sauce and mix until incorporated.
30. Baste the short ribs in the glaze.
31. Serve the short ribs on top of the mashed potatoes and alongside the broccolini.

## Equipment

- cutting board
- knife
- bowl
- Dutch oven
- tongs
- wooden spoon
- large pot
- strainer
- frying pan

## Tips

- Scrape the bottom of the pan to get flavor loose after searing the short ribs.
- Go to a butcher instead of a grocery store for short ribs to get less fatty cuts.

## Source

- Original video: https://www.tiktok.com/t/ZP8AQQDYS/
- Recipe page: https://www.cliprecipe.com/recipe/4f0e8876-3da3-48d2-93bb-238469c0a17b
- Extracted: 2025-10-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt