Braised Beef Short Ribs Recipe with Mashed Potatoes

Ingredients

• 4 pounds beef short ribs, bone-in
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (preferably a dry variety)
• 2 tablespoons tomato paste
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme
• 2 bay leaves
• 2 pounds russet potatoes, peeled and cubed
• ½ cup unsalted butter, room temperature
• 1 cup heavy cream, warmed slightly
• Salt, to taste
• Fresh chives, chopped (for garnish)

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the beef short ribs generously with salt and pepper on all sides.
3. In a large, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove the ribs and set aside.
4. Add the chopped onion, carrots, and celery to the pot. Sauté for about 5 minutes or until the vegetables are softened.
5. Stir in the minced garlic and cook for an additional minute until fragrant.
6. Add the tomato paste and cook, stirring constantly, for 2 minutes.
7. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes.
8. Add the beef broth, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are submerged in the liquid. Bring to a gentle simmer.
9. Cover the pot and transfer it to the oven. Braise for 2.5 to 3 hours, or until the meat is tender.
10. While the ribs are cooking, prepare the mashed potatoes. Boil the cubed potatoes in salted water until fork-tender, about 15-20 minutes.
11. Drain the potatoes and return them to the pot. Add butter and heavy cream, mashing until smooth.
12. Once the short ribs are done, remove them from the oven. Discard the bay leaves and let the ribs rest for a few minutes. Serve over a scoop of mashed potatoes, spooning the braising liquid over the top.

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