Braised Short Ribs with Mashed Potatoes and Glazed Carrots
Braised Short Ribs with Mashed Potatoes and Glazed Carrots
Ingredients
For the Braised Short Ribs
- 1.7 kg english cut short ribs, about 6 ribs
- 17 grams salt, 1g per 100g meat
- 2 tablespoons neutral oil
- 2 celery stalks, chopped
- 1 carrot, large, chopped
- 2 shallots, chopped
- 1 leek, small, sliced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 500 ml red wine
- 1 liter unsalted beef stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons chives, fresh, chopped, for garnish
For the Mashed Potatoes
- 6 red potatoes, large
- 375 ml milk, warm
- 100 ml heavy cream
- 75 grams unsalted butter, cubed
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
For the Glazed Carrots
- 4 carrots, medium, peeled and sliced
- 1 tablespoon oil
- 1 tablespoon honey
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice, or other acid
Instructions
- 1
Season the short ribs generously with 17 grams of salt (approximately 1 gram per 100 grams of meat). Place them in a covered container and refrigerate overnight, or for at least 8 hours, to allow the salt to penetrate and tenderize the meat.
⏱️ 10 min
- 2
Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, heat 2 tablespoons of neutral oil over medium-high heat until shimmering. Sear the salted short ribs on all sides until deeply browned, working in batches if necessary to avoid overcrowding the pot. This should take about 3-4 minutes per side. Remove the seared ribs from the Dutch oven and set aside.
⏱️ 15 min
- 3
In the same Dutch oven, reduce the heat to medium. Add the chopped celery, large carrot, shallots, and sliced leek to the pot. Sauté the vegetables in the leftover fat and oil for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min
- 4
Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min
- 5
Pour in 500ml of red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 5-7 minutes, allowing the wine to reduce by about half.
⏱️ 7 min
- 6
Return the seared short ribs to the Dutch oven. Pour in 1 liter of unsalted beef stock. Add the fresh thyme sprigs and bay leaf. The liquid should mostly cover the ribs; if not, add a little more stock or water.
⏱️ 2 min
- 7
Create a cartouche by cutting a circle of parchment paper slightly smaller than the diameter of your Dutch oven. Place the cartouche directly on top of the liquid, then cover the Dutch oven with its lid. Transfer the Dutch oven to the preheated oven and braise for approximately 3.5 hours, or until the short ribs are fork-tender.
⏱️ 210 min•🌡️ 325
- 8
While the short ribs are braising, prepare the mashed potatoes. Wash and peel the 6 large red potatoes. Cut them into roughly equal-sized pieces and place them in a large pot. Cover with cold water by about an inch and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain well.
⏱️ 25 min
- 9
Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry them out slightly. Remove from heat. Add 75 grams of cubed unsalted butter, 375ml of warm milk, 100ml of heavy cream, 1/2 teaspoon of chopped fresh thyme, and 1/2 teaspoon of salt (or to taste). Mash the potatoes using a potato masher or a fork until smooth and creamy. Adjust seasoning if necessary. Keep warm.
⏱️ 10 min
- 10
Prepare the glazed carrots. Peel and slice 4 medium carrots into desired shapes (rounds or sticks). In a medium skillet, heat 1 tablespoon of oil over medium heat. Add the carrots and sauté for 5-7 minutes until slightly tender-crisp.
⏱️ 10 min
- 11
Stir in 1 tablespoon of honey, 1/4 teaspoon of salt, and 1 teaspoon of lemon juice (or other acid). Cook for another 2-3 minutes, tossing frequently, until the carrots are tender and coated in a light glaze. Keep warm.
⏱️ 5 min
- 12
Once the short ribs are tender, carefully remove them from the Dutch oven and set them aside on a plate, loosely covered with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 5 min
- 13
Place the saucepan with the strained braising liquid over medium-high heat. Bring to a simmer and reduce the sauce until it thickens to your desired consistency, about 10-15 minutes. Taste and adjust seasoning if needed.
⏱️ 15 min
- 14
To serve, place a portion of mashed potatoes on each plate. Top with a braised short rib and spoon a generous amount of the reduced sauce over the meat. Serve with a side of glazed carrots. Garnish with fresh chopped chives.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Mashed Potatoes and Glazed Carrots
For the Braised Short Ribs
- 1.7 kg english cut short ribs, about 6 ribs
- 17 grams salt, 1g per 100g meat
- 2 tablespoons neutral oil
- 2 celery stalks, chopped
- 1 carrot, large, chopped
- 2 shallots, chopped
- 1 leek, small, sliced
- 5 garlic cloves, minced
- 2 tablespoons tomato paste
- 500 ml red wine
- 1 liter unsalted beef stock
- 3 fresh thyme sprigs
- 1 bay leaf
- 2 tablespoons chives, fresh, chopped, for garnish
For the Mashed Potatoes
- 6 red potatoes, large
- 375 ml milk, warm
- 100 ml heavy cream
- 75 grams unsalted butter, cubed
- 1/2 teaspoon fresh thyme, chopped
- 1/2 teaspoon salt, or to taste
For the Glazed Carrots
- 4 carrots, medium, peeled and sliced
- 1 tablespoon oil
- 1 tablespoon honey
- 1/4 teaspoon salt, or to taste
- 1 teaspoon lemon juice, or other acid
Instructions
- 1
Season the short ribs generously with 17 grams of salt (approximately 1 gram per 100 grams of meat). Place them in a covered container and refrigerate overnight, or for at least 8 hours, to allow the salt to penetrate and tenderize the meat.
⏱️ 10 min - 2
Preheat your oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, heat 2 tablespoons of neutral oil over medium-high heat until shimmering. Sear the salted short ribs on all sides until deeply browned, working in batches if necessary to avoid overcrowding the pot. This should take about 3-4 minutes per side. Remove the seared ribs from the Dutch oven and set aside.
⏱️ 15 min - 3
In the same Dutch oven, reduce the heat to medium. Add the chopped celery, large carrot, shallots, and sliced leek to the pot. Sauté the vegetables in the leftover fat and oil for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
⏱️ 10 min - 4
Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, until it darkens slightly and becomes fragrant.
⏱️ 3 min - 5
Pour in 500ml of red wine to deglaze the pot, scraping up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for 5-7 minutes, allowing the wine to reduce by about half.
⏱️ 7 min - 6
Return the seared short ribs to the Dutch oven. Pour in 1 liter of unsalted beef stock. Add the fresh thyme sprigs and bay leaf. The liquid should mostly cover the ribs; if not, add a little more stock or water.
⏱️ 2 min - 7
Create a cartouche by cutting a circle of parchment paper slightly smaller than the diameter of your Dutch oven. Place the cartouche directly on top of the liquid, then cover the Dutch oven with its lid. Transfer the Dutch oven to the preheated oven and braise for approximately 3.5 hours, or until the short ribs are fork-tender.
⏱️ 210 min•🌡️ 325 - 8
While the short ribs are braising, prepare the mashed potatoes. Wash and peel the 6 large red potatoes. Cut them into roughly equal-sized pieces and place them in a large pot. Cover with cold water by about an inch and add a generous pinch of salt. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain well.
⏱️ 25 min - 9
Return the drained potatoes to the hot pot over low heat for 1-2 minutes to dry them out slightly. Remove from heat. Add 75 grams of cubed unsalted butter, 375ml of warm milk, 100ml of heavy cream, 1/2 teaspoon of chopped fresh thyme, and 1/2 teaspoon of salt (or to taste). Mash the potatoes using a potato masher or a fork until smooth and creamy. Adjust seasoning if necessary. Keep warm.
⏱️ 10 min - 10
Prepare the glazed carrots. Peel and slice 4 medium carrots into desired shapes (rounds or sticks). In a medium skillet, heat 1 tablespoon of oil over medium heat. Add the carrots and sauté for 5-7 minutes until slightly tender-crisp.
⏱️ 10 min - 11
Stir in 1 tablespoon of honey, 1/4 teaspoon of salt, and 1 teaspoon of lemon juice (or other acid). Cook for another 2-3 minutes, tossing frequently, until the carrots are tender and coated in a light glaze. Keep warm.
⏱️ 5 min - 12
Once the short ribs are tender, carefully remove them from the Dutch oven and set them aside on a plate, loosely covered with foil to keep warm. Strain the braising liquid through a fine-mesh sieve into a clean saucepan, pressing on the solids to extract all the liquid. Discard the solids.
⏱️ 5 min - 13
Place the saucepan with the strained braising liquid over medium-high heat. Bring to a simmer and reduce the sauce until it thickens to your desired consistency, about 10-15 minutes. Taste and adjust seasoning if needed.
⏱️ 15 min - 14
To serve, place a portion of mashed potatoes on each plate. Top with a braised short rib and spoon a generous amount of the reduced sauce over the meat. Serve with a side of glazed carrots. Garnish with fresh chopped chives.
⏱️ 5 min