Braised Beef Short Ribs with Creamy Mashed Potatoes and Glazed Carrots

Name: Braised Beef Short Ribs with Creamy Mashed Potatoes and Glazed Carrots
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 5 servings
Cuisine: American
Ingredients: 2 tablespoon olive oil; 3 pound beef short ribs (bone-in); 3 teaspoon salt; 1.25 teaspoon black pepper; 1 yellow onion (large, chopped); 2 carrots (medium, peeled and roughly chopped); 2 clove garlic (minced); 2 tablespoon all-purpose flour; 2 cup beef broth; 1 cup dry red wine; 1 tablespoon tomato paste; 1 bay leaf; 3 pound russet potatoes (peeled and quartered); 0.5 cup milk; 0.25 cup unsalted butter; 1 pound baby carrots; 2 tablespoon brown sugar; 1 tablespoon unsalted butter

Luxuriously tender beef short ribs slowly braised in a rich, savory gravy until fall-apart tender, accompanied by smooth, buttery mashed potatoes and sweet, earthy glazed carrots for a festive holiday meal.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 5
Cuisine: American
Difficulty: Medium
Cost: $9.23/serving

Dietary

Nut-Free
Soy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
3 pound beef short ribs (bone-in)
3 teaspoon salt
1.25 teaspoon black pepper
1 yellow onion (large, chopped)
2 carrots (medium, peeled and roughly chopped)
2 clove garlic (minced)
2 tablespoon all-purpose flour
2 cup beef broth
1 cup dry red wine
1 tablespoon tomato paste
1 bay leaf
3 pound russet potatoes (peeled and quartered)
0.5 cup milk
0.25 cup unsalted butter
1 pound baby carrots
2 tablespoon brown sugar
1 tablespoon unsalted butter

Instructions

Preheat oven to 325°F (160°C). Season beef short ribs generously with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove ribs and set aside.
Add chopped yellow onion, roughly chopped carrots, and minced garlic to the pot. Sauté for 5-7 minutes until softened. Stir in 2 tablespoons all-purpose flour and cook for 1 minute.
Deglaze the pot with dry red wine, scraping up any browned bits from the bottom. Stir in beef broth, tomato paste, and bay leaf. Bring to a simmer.
Return short ribs to the pot, ensuring they are mostly submerged in the liquid. Cover tightly and transfer to the preheated oven. Braise for 2 1/2 to 3 hours, or until ribs are fall-apart tender.
While ribs braise, prepare mashed potatoes: Place peeled and quartered russet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until very tender. Drain thoroughly.
Mash the cooked potatoes, then add 1/2 cup milk, 1/4 cup unsalted butter, 1 1/2 teaspoons salt, and 1/2 teaspoon black pepper. Mash until smooth and creamy. Keep warm.
For glazed carrots: In a medium saucepan, combine baby carrots, 2 tablespoons brown sugar, and 1 tablespoon unsalted butter with 1/4 cup water. Bring to a simmer over medium heat and cook, stirring occasionally, for 10-15 minutes, or until carrots are tender and liquid has formed a glaze.
Once ribs are done, remove them from the pot. Skim any excess fat from the sauce. Discard the bay leaf. Serve the short ribs with the rich gravy, creamy mashed potatoes, and glazed carrots.

Notes

Serve with freshly baked cookies for a delightful Christmas dessert. This dish can be made a day ahead; the flavors often deepen overnight. Just reheat gently on the stovetop or in the oven.

Nutrition (per serving)

Calories: 950
Protein: 55 g
Carbohydrates: 80 g
Fat: 45 g
Fiber: 10 g
Sodium: 1100 mg
Saturated Fat: 20 g
Sugar: 25 g
Cholesterol: 180 mg