Braised Short Ribs with Mashed Potatoes

210 mins
Serves 2
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Directions

  1. 1Season the short ribs with salt.
  2. 2Season the short ribs with salt.
  3. 3Season the short ribs with salt.
  4. 4Chop carrots, celery, and onion into small pieces.
  5. 5Chop carrots, celery, and onion into small pieces.
  6. 6Chop carrots, celery, and onion into small pieces.
  7. 7Sear short ribs in a Le Creuset dutch oven.
  8. 8Sear short ribs in a Le Creuset dutch oven.
  9. 9Sear short ribs in a Le Creuset dutch oven.
  10. 10Add chopped vegetables to the pot and sauté.
  11. 11Add chopped vegetables to the pot and sauté.
  12. 12Add chopped vegetables to the pot and sauté.
  13. 13Stir in tomato paste and cook briefly.
  14. 14Stir in tomato paste and cook briefly.
  15. 15Stir in tomato paste and cook briefly.
  16. 16Deglaze the pot with red wine.
  17. 17Deglaze the pot with red wine.
  18. 18Deglaze the pot with red wine.
  19. 19Return the short ribs to the pot.
  20. 20Return the short ribs to the pot.
  21. 21Return the short ribs to the pot.
  22. 22Add beef stock to the pot.
  23. 23Add beef stock to the pot.
  24. 24Add beef stock to the pot.
  25. 25Add garlic cloves and bay leaves to the pot.
  26. 26Add garlic cloves and bay leaves to the pot.
  27. 27Add garlic cloves and bay leaves to the pot.
  28. 28Add peppercorns to the pot.
  29. 29Add peppercorns to the pot.
  30. 30Add peppercorns to the pot.
  31. 31Cover and braise the short ribs for approximately 3 hours.
  32. 32Cover and braise the short ribs for approximately 3 hours.
  33. 33Cover and braise the short ribs for approximately 3 hours.
  34. 34While braising, prepare the mashed potatoes: toss potatoes with olive oil and salt; roast in oven.
  35. 35While braising, prepare the mashed potatoes: toss potatoes with olive oil and salt; roast in oven.
  36. 36While braising, prepare the mashed potatoes: toss potatoes with olive oil and salt; roast in oven.
  37. 37Roast the garlic confit in the oven.
  38. 38Roast the garlic confit in the oven.
  39. 39Roast the garlic confit in the oven.
  40. 40Simmer heavy cream with fresh herbs.
  41. 41Simmer heavy cream with fresh herbs.
  42. 42Simmer heavy cream with fresh herbs.
  43. 43Once the potatoes are roasted, mash them.
  44. 44Once the potatoes are roasted, mash them.
  45. 45Once the potatoes are roasted, mash them.
  46. 46Mix mashed potatoes with roasted garlic, butter, and cream.
  47. 47Mix mashed potatoes with roasted garlic, butter, and cream.
  48. 48Mix mashed potatoes with roasted garlic, butter, and cream.
  49. 49Remove the short ribs from the braising liquid.
  50. 50Remove the short ribs from the braising liquid.
  51. 51Remove the short ribs from the braising liquid.
  52. 52Reduce the braising liquid to a sauce.
  53. 53Reduce the braising liquid to a sauce.
  54. 54Reduce the braising liquid to a sauce.
  55. 55Season the sauce with salt.
  56. 56Season the sauce with salt.
  57. 57Season the sauce with salt.
  58. 58Plate the short ribs over mashed potatoes, drizzle with sauce and garnish with chives.
  59. 59Plate the short ribs over mashed potatoes, drizzle with sauce and garnish with chives.
  60. 60Plate the short ribs over mashed potatoes, drizzle with sauce and garnish with chives.

Ingredients

  • 8 pieces short ribs
  • 8 pieces short ribs
  • 8 pieces short ribs
  • 4 pieces carrots
  • 4 pieces carrots
  • 4 pieces carrots
  • 4 stalks celery
  • 4 stalks celery
  • 4 stalks celery
  • 1 piece onion
  • 1 piece onion
  • 1 piece onion
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 1 cup red wine
  • 1 cup red wine
  • 4 cups beef stock
  • 4 cups beef stock
  • 4 cups beef stock
  • 2 heads garlic
  • 2 heads garlic
  • 2 heads garlic
  • 3 pieces bay leaves
  • 3 pieces bay leaves
  • 3 pieces bay leaves
  • 10 pieces peppercorns
  • 10 pieces peppercorns
  • 10 pieces peppercorns
  • 8 pieces potatoes
  • 8 pieces potatoes
  • 8 pieces potatoes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 pinches salt
  • 2 pinches salt
  • 2 pinches salt
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 sprig fresh herbs (rosemary)
  • 1 sprig fresh herbs (rosemary)
  • 1 sprig fresh herbs (rosemary)
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 1 tablespoon chives
  • 1 tablespoon chives
  • 1 tablespoon chives

Equipment

knifecutting boardLe Creuset dutch oventongsspatulabaking sheetovensmall saucepanpotato masherfork