Braised Beef Short Ribs

Ingredients

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (preferably a robust variety, such as Cabernet Sauvignon or Merlot)
• 3 cups beef broth
• 2 tablespoons tomato paste
• 1 tablespoon fresh thyme or 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper, to taste
• 2 pounds Yukon Gold potatoes, peeled and quartered
• 1/2 cup heavy cream
• 1/4 cup unsalted butter

Instructions

1. Preheat your oven to 300°F (150°C).
2. Season the ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 4-5 minutes per side, until they develop a rich brown crust. Remove and set aside.
3. Add the chopped onion, carrots, and celery to the pot, sautéing until softened and fragrant, about 5-7 minutes. Stir in the minced garlic and cook for an additional minute.
4. Pour in the red wine and scrape the browned bits from the bottom of the pot. Let it simmer for about 10 minutes.
5. Add the beef broth, tomato paste, thyme, bay leaves, and return the browned ribs to the pot. Bring to a gentle simmer.
6. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise the ribs for 2.5 to 3 hours, or until they are fork-tender.
7. While the ribs are braising, prepare the mashed potatoes. Boil the quartered potatoes in salted water until fork-tender, about 15-20 minutes.
8. Drain the potatoes and return them to the pot. Add heavy cream, butter, salt, and pepper. Mash until creamy and smooth.
9. Once the short ribs are done, remove them from the oven and let them rest for 10 minutes. Discard the bay leaves.
10. Serve the braised short ribs over a scoop of mashed potatoes, spooning the savory sauce over the top.