Smoked Paprika Braised Beef Short Ribs with Colcannon

Fork-tender beef short ribs slow-braised in a rich, smoky paprika sauce, served with a creamy Irish colcannon (mashed potatoes with green cabbage) – a hearty, flavorful dish perfect for a cool evening.

• Prep: 50 min
• Cook: 4 hr 30 min
• Total: 5 hr 20 min
• Servings: 7
• Cuisine: Australian
• Difficulty: Hard
• Cost: $9.28/serving

Dietary

• Nut-Free
• Egg-Free
• High-Protein

Tags

• slow cooker
• comfort food
• rich
• savory
• classic
• crowd-pleaser

Ingredients

• 4 pound beef short ribs (bone-in)
• 2 tablespoon olive oil
• 2.5 teaspoon kosher salt (divided)
• 1.25 teaspoon black pepper (freshly ground, divided)
• 2 yellow onions (medium, chopped)
• 4 clove garlic (minced)
• 2 tablespoon smoked paprika
• 1 tablespoon dried oregano
• 2 cup dry red wine
• 4 cup beef broth
• 2 tablespoon tomato paste
• 2 bay leaves
• 3 pound russet potato (peeled and quartered)
• 1.5 pound green cabbage (cored and shredded)
• 1 cup milk
• 0.5 cup unsalted butter
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Preheat oven to 300 degrees Fahrenheit. Pat beef short ribs dry with paper towels and season generously with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper.
2. Heat 2 tablespoons olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 5-7 minutes per batch. Remove ribs and set aside.
3. Reduce heat to medium. Add chopped yellow onions to the Dutch oven and cook until softened, about 8 minutes. Stir in minced garlic, smoked paprika, and dried oregano; cook for 1 minute until fragrant.
4. Deglaze the pot with dry red wine, scraping up any browned bits from the bottom. Bring to a simmer and cook for 5 minutes until slightly reduced.
5. Stir in beef broth and tomato paste. Return the seared short ribs to the pot. Add bay leaves. Ensure the ribs are mostly submerged in liquid; if not, add a little more broth.
6. Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer to the preheated oven. Braise for 3.5 to 4 hours, or until the short ribs are extremely tender and falling off the bone.
7. While the ribs braise, prepare the colcannon. Place peeled and quartered russet potatoes in a large pot and cover with cold water. Add the remaining 1/2 teaspoon kosher salt. Bring to a boil, then reduce heat and simmer until very tender, about 15-20 minutes. Drain well.
8. In a separate pot, steam the shredded green cabbage until tender, about 5-7 minutes. Drain thoroughly.
9. Heat milk and 1/2 cup unsalted butter in a small saucepan until butter is melted and milk is warm. Mash the cooked potatoes, then gradually beat in the warm milk mixture until smooth and creamy. Fold in the steamed cabbage and season with 1/4 teaspoon black pepper.
10. Carefully remove the short ribs from the Dutch oven. Skim any excess fat from the braising liquid. Remove bay leaves. The sauce can be strained and reduced if a thicker, smoother sauce is desired. Alternatively, mash some of the softened onions into the sauce to thicken.
11. Serve the braised short ribs over a bed of colcannon, spooning generous amounts of the rich sauce over the top. Garnish with chopped fresh parsley, if desired.

Notes

For even more flavor, the ribs can be braised a day ahead and refrigerated. Reheat gently before serving. The sauce will thicken as it cools. Ensure to trim any large chunks of fat from the ribs before searing to avoid an overly greasy sauce.

Nutrition (per serving)

• Calories: 1277
• Protein: 49.5 g
• Carbohydrates: 50.8 g
• Fat: 91.6 g
• Fiber: 6.2 g
• Sodium: 1509 mg
• Saturated Fat: 41.6 g
• Sugar: 10.4 g
• Cholesterol: 218 mg