Braised Beef Short Ribs

Name: Braised Beef Short Ribs
Total time: 240 min
Yield: 4 servings
Cuisine: American
Ingredients: 2.5 lb boneless beef short ribs; 1 white onion; 2 celery stalks; 2 carrots; 3 oz tomato paste; 0.5 bottle Cabernet Sauvignon red wine; 5 cups beef broth; 1 tablespoon peppercorns; fresh rosemary; fresh thyme; 1 head garlic; 2 bay leaves; 2 tablespoons high heat oil; 4 Russet potatoes; 1 stick butter; 0.5 cup heavy cream; salt; black pepper; water; parsley; broccolini

Serves 4

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Braised Beef Short Ribs

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Serves 4

Directions

1Season the boneless beef short ribs with salt and pepper.
2Add high-heat oil to a Dutch oven over medium-high heat.
3Brown each side of the short ribs for about 2 minutes.
4Remove the browned short ribs and set them aside.
5Lower the heat to medium.
6Add chopped white onion, carrots, and celery to the pot and cook for a few minutes.
7Add tomato paste to the middle of the pot, cook for a few minutes, and then mix it with the vegetables.
8Pour in half a bottle of red wine, scrape up the bits from the bottom, and let it reduce for about 5 minutes.
9Return the short ribs to the pot.
10Add 3 cups of beef broth.
11Add about a tablespoon of peppercorns, some fresh rosemary, fresh thyme, a head of garlic cut in half, and a couple of bay leaves.
12Ensure everything is submerged in the liquid.
13Cover the Dutch oven and place it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 3-4 hours, or until fork-tender.
14Remove the skin from the Russet potatoes and chop them into pieces.
15Add the chopped potatoes to a pot of boiling water and boil for about 20 minutes until fork-tender.
16Remove the potatoes from the water and drain.
17Add 2 tablespoons of butter to the same pot.
18Run the cooked potatoes through a potato ricer directly into the pot with the butter.
19Add more butter and heavy cream to the potatoes.
20Season the mashed potatoes with salt and black pepper to taste.
21Once the short ribs are cooked, remove them from the pot and set them aside.
22Remove the bay leaves, rosemary, and thyme from the pot.
23Add some water to the pot and blend the sauce using an immersion blender or transfer everything to a blender.
24Add some butter to the blended sauce and let it simmer.
25Serve the short ribs over the mashed potatoes with some steamed broccolini.
26Cover with gravy and garnish with parsley.

Ingredients

2.5 lb boneless beef short ribs
1 white onion
2 celery stalks
2 carrots
3 oz tomato paste
0.5 bottle Cabernet Sauvignon red wine
5 cups beef broth
1 tablespoon peppercorns
fresh rosemary
fresh thyme
1 head garlic
2 bay leaves
2 tablespoons high heat oil
4 Russet potatoes
1 stick butter
0.5 cup heavy cream
salt
black pepper
water
parsley
broccolini

Equipment

Dutch oventongsblenderpotato ricerpot

Tips

Add more beef broth after 2 hours if needed.
Remove bay leaves, rosemary, and thyme before blending the sauce.

Braised Beef Short Ribs

Serves 4

instagram.com

Braised Beef Short Ribs

instagram.com

Serves 4

Directions

1Season the boneless beef short ribs with salt and pepper.
2Add high-heat oil to a Dutch oven over medium-high heat.
3Brown each side of the short ribs for about 2 minutes.
4Remove the browned short ribs and set them aside.
5Lower the heat to medium.
6Add chopped white onion, carrots, and celery to the pot and cook for a few minutes.
7Add tomato paste to the middle of the pot, cook for a few minutes, and then mix it with the vegetables.
8Pour in half a bottle of red wine, scrape up the bits from the bottom, and let it reduce for about 5 minutes.
9Return the short ribs to the pot.
10Add 3 cups of beef broth.
11Add about a tablespoon of peppercorns, some fresh rosemary, fresh thyme, a head of garlic cut in half, and a couple of bay leaves.
12Ensure everything is submerged in the liquid.
13Cover the Dutch oven and place it in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for about 3-4 hours, or until fork-tender.
14Remove the skin from the Russet potatoes and chop them into pieces.
15Add the chopped potatoes to a pot of boiling water and boil for about 20 minutes until fork-tender.
16Remove the potatoes from the water and drain.
17Add 2 tablespoons of butter to the same pot.
18Run the cooked potatoes through a potato ricer directly into the pot with the butter.
19Add more butter and heavy cream to the potatoes.
20Season the mashed potatoes with salt and black pepper to taste.
21Once the short ribs are cooked, remove them from the pot and set them aside.
22Remove the bay leaves, rosemary, and thyme from the pot.
23Add some water to the pot and blend the sauce using an immersion blender or transfer everything to a blender.
24Add some butter to the blended sauce and let it simmer.
25Serve the short ribs over the mashed potatoes with some steamed broccolini.
26Cover with gravy and garnish with parsley.