Description
Tender beef short ribs slowly braised in a rich red wine sauce, served with creamy garlic mashed potatoes for a comforting meal.
Ingredients
Scale
- Short Ribs:
- 4 pounds beef short ribs
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Garlic Mash:
- 2 pounds russet potatoes, peeled and cubed
- 4 cloves garlic, minced
- 1/2 cup milk
- 1/4 cup butter
- Salt to taste
Instructions
- 1. Preheat the oven to 325°F (165°C).
- 2. Season the short ribs with salt and pepper.
- 3. Heat olive oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, about 5 minutes per side. Remove and set aside.
- 4. In the same pot, add onion and garlic; sauté until softened, about 5 minutes.
- 5. Pour in red wine and beef broth, scraping up any browned bits from the bottom. Add thyme and bay leaves.
- 6. Return the short ribs to the pot. Bring to a simmer, then cover and transfer to the oven.
- 7. Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.
- 8. While the ribs are braising, prepare the garlic mash: Boil potatoes in salted water until tender, about 15-20 minutes. Drain and mash with garlic, milk, and butter. Season with salt.
- 9. Serve the short ribs with the garlic mash, spooning sauce over the top.
Notes
For the best flavor, use a full-bodied red wine like Cabernet Sauvignon. Let the ribs rest before serving for easier handling.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 750
- Sugar: 5g
- Fat: 50g
- Carbohydrates: 30g
- Protein: 45g