Description
Slow-braised beef short ribs in red wine, served over creamy mashed potatoes — the ultimate comfort food for cozy nights.
Ingredients
For the Braised Beef Short Ribs:
2.5 lbs beef short ribs (bone-in)
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups dry red wine (Cabernet Sauvignon or Merlot)
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves
For the Buttery Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled and cubed
4 tbsp unsalted butter
Salt, to taste
½–¾ cup warm milk or cream (optional, for desired consistency)
Freshly ground black pepper, to taste
Instructions
Prepare and Sear the Beef:
Season the short ribs generously with salt and pepper.
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat.
Sear the short ribs on all sides until browned (about 2–3 minutes per side). Remove and set aside.
2. Build the Braising Base:
In the same pot, add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Stir in garlic and tomato paste, cooking for another minute.
Pour in red wine and bring to a simmer, scraping up browned bits from the bottom. Let simmer for 10 minutes to reduce slightly.
Add beef broth, thyme, bay leaves, and return the seared short ribs to the pot.
3. Braise:
Cover the pot and transfer to a preheated oven at 325°F (163°C).
Braise for 2½ to 3 hours, or until the meat is fall-apart tender.
Remove short ribs and strain the sauce if desired for a smoother texture. Simmer sauce to thicken if needed.
4. Make the Mashed Potatoes:
Boil cubed Yukon gold potatoes in salted water until fork-tender, about 15–20 minutes.
Drain and mash with butter, adding warm milk or cream to desired consistency.
Season with salt and pepper to taste.
5. Serve:
Spoon mashed potatoes onto plates or into shallow bowls.
Top with braised short ribs and a generous ladle of red wine sauce.
Garnish with fresh thyme or parsley if desired.
Notes
Best made a day ahead—flavors deepen overnight.
Use boneless short ribs if preferred, but bone-in gives more flavor.
For a smooth sauce, strain out vegetables before reducing.
Leftovers freeze well and reheat beautifully.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American, French-inspired
