Red Wine Braised Short Ribs

180 mins
Serves 1
tiktok.com

Directions

  1. 1Pat the boneless short ribs dry.
  2. 2Pat the boneless short ribs dry.
  3. 3Pat the boneless 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 all sides of the short ribs with salt, pepper, and garlic powder.
  8. 8Season all sides of the short ribs with salt, pepper, and garlic powder.
  9. 9Season all sides of the short ribs with salt, pepper, and garlic powder.
  10. 10Add beef tallow to a hot cast iron skillet.
  11. 11Add beef tallow to a hot cast iron skillet.
  12. 12Add beef tallow to a hot cast iron skillet.
  13. 13Sear the short ribs on all sides for a few minutes per side until a nice crust forms, then set aside.
  14. 14Sear the short ribs on all sides for a few minutes per side until a nice crust forms, then set aside.
  15. 15Sear the short ribs on all sides for a few minutes per side until a nice crust forms, then set aside.
  16. 16Place a Dutch oven over medium-low heat and add olive oil.
  17. 17Place a Dutch oven over medium-low heat and add olive oil.
  18. 18Place a Dutch oven over medium-low heat and add olive oil.
  19. 19Add chopped celery, carrots, and onions to the Dutch oven.
  20. 20Add chopped celery, carrots, and onions to the Dutch oven.
  21. 21Add chopped celery, carrots, and onions to the Dutch oven.
  22. 22Add minced garlic to the Dutch oven.
  23. 23Add minced garlic to the Dutch oven.
  24. 24Add 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. 28After a few minutes, make space in the middle of the vegetables and add tomato paste.
  29. 29After a few minutes, make space in the middle of the vegetables and add tomato paste.
  30. 30After a few minutes, make space in the middle of the vegetables and add tomato paste.
  31. 31Mix the tomato paste with the vegetables until well combined.
  32. 32Mix the tomato paste with the vegetables until well combined.
  33. 33Mix the tomato paste with the vegetables until well combined.
  34. 34Add the seared short ribs on top of the vegetables.
  35. 35Add the seared short ribs on top of the vegetables.
  36. 36Add the seared short ribs on top of the vegetables.
  37. 37Pour in red wine and beef broth until the liquid covers the short ribs.
  38. 38Pour in red wine and beef broth until the liquid covers the short ribs.
  39. 39Pour in red wine and beef broth until the liquid covers the short ribs.
  40. 40Add fresh thyme, fresh rosemary, and a dried bay leaf to the pot.
  41. 41Add fresh thyme, fresh rosemary, and a dried bay leaf to the pot.
  42. 42Add fresh thyme, fresh rosemary, and a dried bay leaf to the pot.
  43. 43Place the lid on the Dutch oven.
  44. 44Place the lid on the Dutch oven.
  45. 45Place the lid on the Dutch oven.
  46. 46Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours.
  47. 47Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours.
  48. 48Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours.
  49. 49Once the short ribs are done, turn off the oven and let them sit inside.
  50. 50Once the short ribs are done, turn off the oven and let them sit inside.
  51. 51Once the short ribs are done, turn off the oven and let them sit inside.
  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 fork-tender.
  59. 59Boil the potato chunks in a large pot of salted water until fork-tender.
  60. 60Boil the potato chunks in a large pot of salted water until 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 potatoes to low heat, add butter and milk, and blend until smooth using an immersion blender.
  65. 65Return the pot with potatoes to low heat, add butter and milk, and blend until smooth using an immersion blender.
  66. 66Return the pot with potatoes to low heat, add butter and milk, and blend until smooth using an immersion blender.
  67. 67Mix in grated Parmesan cheese, garlic, salt, and pepper to taste into the potato purée.
  68. 68Mix in grated Parmesan cheese, garlic, salt, and pepper to taste into the potato purée.
  69. 69Mix in grated Parmesan cheese, garlic, salt, and pepper to taste into the potato purée.
  70. 70Plate the garlic-parmesan potato purée.
  71. 71Plate the garlic-parmesan potato purée.
  72. 72Plate the garlic-parmesan potato purée.
  73. 73Serve the braised short ribs on top of the potato purée.
  74. 74Serve the braised short ribs on top of the potato purée.
  75. 75Serve the braised short ribs on top of the potato purée.

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 Fresh thyme springs
  • 4 Fresh thyme springs
  • 4 Fresh thyme springs
  • 3 Fresh rosemary springs
  • 3 Fresh rosemary springs
  • 3 Fresh rosemary springs
  • 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 of choice
  • 0.25 cup Milk or cream of choice
  • 0.25 cup Milk or cream of choice
  • Grated parmesan
  • Grated parmesan
  • Grated parmesan

Equipment

Paper towelsBaking sheetCast iron skilletTongsDutch ovenCutting boardKnifeWooden spoonOvenPotato peelerLarge potImmersion blenderPlate

Tips

  • Bone-in short ribs work as well as boneless.
  • Adjust ingredients to your liking, as measurements are estimated.
  • Slowly incorporate liquid into the potato purée until the desired texture is reached.