Directions
- 1Pat the boneless short ribs dry.
- 2Coat the short ribs in olive oil.
- 3Season all sides of the short ribs with salt, pepper, and garlic powder.
- 4Add beef tallow to a hot cast iron skillet.
- 5Sear the short ribs on all sides for a few minutes per side until a nice crust forms, then set aside.
- 6Place a Dutch oven over medium-low heat and add olive oil.
- 7Add chopped celery, carrots, and onions to the Dutch oven.
- 8Add minced garlic to the Dutch oven.
- 9Season the vegetables with salt and pepper and mix.
- 10After a few minutes, make space in the middle of the vegetables and add tomato paste.
- 11Mix the tomato paste with the vegetables until well combined.
- 12Add the seared short ribs on top of the vegetables.
- 13Pour in red wine and beef broth until the liquid covers the short ribs.
- 14Add fresh thyme, fresh rosemary, and a dried bay leaf to the pot.
- 15Place the lid on the Dutch oven.
- 16Braise the short ribs in the oven at 325°F (160°C) for 2.5 to 3 hours.
- 17Once the short ribs are done, turn off the oven and let them sit inside.
- 18Peel the golden potatoes.
- 19Cut the peeled potatoes into chunks.
- 20Boil the potato chunks in a large pot of salted water until fork-tender.
- 21Strain the water from the potatoes.
- 22Return the pot with potatoes to low heat, add butter and milk, and blend until smooth using an immersion blender.
- 23Mix in grated Parmesan cheese, garlic, salt, and pepper to taste into the potato purée.
- 24Plate the garlic-parmesan potato purée.
- 25Serve the braised short ribs on top of the potato purée.
Ingredients
- 3 lbs boneless chuck short ribs
- Extra virgin olive oil
- Salt
- Pepper
- Garlic powder
- Beef tallow
- 1.5 cups Celery
- 1.5 cups Carrots
- 1 White onion
- 4 tbsp Fresh minced garlic
- 2 tbsp Tomato paste
- 1 750 ml bottle Red wine (cabernet)
- 3 cups Beef broth
- 4 Fresh thyme springs
- 3 Fresh rosemary springs
- 1 Dried bay leaf
- Chopped parsley
- 1 lb Golden potatoes
- 0.5 stick Butter
- 0.25 cup Milk or cream of choice
- 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.
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