Braised Short Ribs with Creamy Mash

Name: Braised Short Ribs with Creamy Mash
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pound beef short ribs (bone-in); 1 teaspoon salt; 0.5 teaspoon black pepper (freshly ground); 2 tablespoon olive oil; 1 yellow onion (chopped); 2 carrots (peeled and roughly chopped); 2 parsnips (peeled and roughly chopped); 2 clove garlic (minced); 1.5 cup dry red wine; 2 cup beef broth; 1 bay leaf; 2 fresh thymes (sprigs); 2 pound Russet potato (peeled and quartered); 0.5 cup whole milk; 4 tablespoon unsalted butter

Tender, fall-off-the-bone beef short ribs braised in a rich red wine sauce, served with creamy mashed potatoes and wholesome roasted carrots and parsnips for a comforting and hearty meal.

Prep: 25 min
Cook: 3 hr
Total: 3 hr 25 min
Servings: 4
Cuisine: American
Difficulty: Medium

Dietary

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

Ingredients

2 pound beef short ribs (bone-in)
1 teaspoon salt
0.5 teaspoon black pepper (freshly ground)
2 tablespoon olive oil
1 yellow onion (chopped)
2 carrots (peeled and roughly chopped)
2 parsnips (peeled and roughly chopped)
2 clove garlic (minced)
1.5 cup dry red wine
2 cup beef broth
1 bay leaf
2 fresh thymes (sprigs)
2 pound Russet potato (peeled and quartered)
0.5 cup whole milk
4 tablespoon unsalted butter

Instructions

Preheat oven to 325°F (160°C). Season beef short ribs with 1 teaspoon salt and 1/2 teaspoon black pepper.
Sear ribs: 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 well-browned, about 3-4 minutes per side. Remove ribs and set aside.
Sauté vegetables: Add 1 chopped yellow onion, 2 roughly chopped carrots, and 2 roughly chopped parsnips to the Dutch oven. Cook, stirring occasionally, until softened, about 5-7 minutes. Stir in 2 minced cloves garlic and cook for 1 minute until fragrant.
Deglaze and braise: Pour in 1 1/2 cups dry red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for 5 minutes until slightly reduced. Add 2 cups beef broth, 1 bay leaf, and 2 sprigs fresh thyme. Return short ribs to the pot.
Braise in oven: Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5-3 hours, or until ribs are very tender. Carefully remove ribs from the sauce and skim off any excess fat from the sauce. Discard bay leaf and thyme sprigs. You can gently mash some of the braised vegetables into the sauce for extra body, or puree if desired.
Make mashed potatoes: While ribs braise, place 2 pounds peeled and quartered Russet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender. Drain well.
Finish mash: Return hot potatoes to the dry pot. Add 1/2 cup whole milk and 4 tablespoons unsalted butter. Mash until smooth and creamy. Season with salt and pepper to taste.
Serve: Serve the braised short ribs with the rich sauce, creamy mashed potatoes, and the roasted carrots and parsnips.

Notes

Braised short ribs are even better the next day, as the flavors have more time to meld. If making ahead, cool completely and refrigerate. Reheat gently on the stovetop or in the oven. For a thicker sauce, you can remove the ribs and reduce the sauce over medium-high heat until it reaches your desired consistency.

Nutrition (per serving)

Calories: 780
Protein: 50.2 g
Carbohydrates: 65.5 g
Fat: 33.1 g
Fiber: 9.8 g
Sodium: 890 mg
Saturated Fat: 14.5 g
Sugar: 7.3 g
Cholesterol: 160 mg