Red Wine Braised Beef with Brown Butter Parmesan Mashed Potatoes
Red Wine Braised Beef with Brown Butter Parmesan Mashed Potatoes
Ingredients
For the Red Wine Braised Beef
- 2 1/2 pounds boneless beef short ribs, cut into 2-inch chunks
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 orange peel, large strip (from 1/2 an orange)
For the Brown Butter Parmesan Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup unsalted butter
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup heavy cream, warmed
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chunks dry with paper towels. Season them liberally on all sides with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the seasoned beef in batches, ensuring not to overcrowd the pot. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 4
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min
- 5
Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min
- 6
Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any remaining browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min
- 7
Stir in the beef broth, dried thyme, bay leaves, fresh rosemary sprig, and orange peel. Return the seared beef chunks to the Dutch oven, ensuring they are mostly submerged in the liquid.
⏱️ 3 min - 8
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender and easily shredded.
⏱️ 180 min•🌡️ 325
- 9
While the beef is braising, prepare the mashed potatoes. Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 10
Drain the cooked potatoes thoroughly. For the brown butter, melt the unsalted butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 11
Pass the drained potatoes through a potato ricer directly into a large bowl for a smooth texture. Alternatively, mash them thoroughly with a potato masher.
⏱️ 5 min - 12
Pour the warm brown butter over the riced potatoes. Add the grated Parmesan cheese, warmed heavy cream, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir gently until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min - 13
Once the beef is tender, remove the Dutch oven from the oven. Carefully remove the bay leaves, rosemary sprig, and orange peel. Using two forks, shred or break apart the beef chunks within the rich sauce.
⏱️ 5 min - 14
To serve, spoon a generous portion of the brown butter Parmesan mashed potatoes onto plates. Top with the red wine braised beef and its sauce. Garnish with chopped fresh chives.
⏱️ 2 min
- 15
For meal prepping, divide the mashed potatoes and braised beef into individual meal prep containers. Garnish each portion with fresh chives. Label the containers 'RED WINE BEEF'. Store half in the refrigerator for up to 3-4 days and freeze the other half for longer storage (up to 3 months).
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Beef with Brown Butter Parmesan Mashed Potatoes
Ingredients
For the Red Wine Braised Beef
- 2 1/2 pounds boneless beef short ribs, cut into 2-inch chunks
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
- 1 yellow onion, large, diced
- 2 carrots, medium, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth, low sodium
- 1 teaspoon dried thyme
- 2 bay leaves
- 1 fresh rosemary sprig
- 1 orange peel, large strip (from 1/2 an orange)
For the Brown Butter Parmesan Mashed Potatoes
- 2 pounds russet potatoes, peeled and quartered
- 1/2 cup unsalted butter
- 1/2 cup Parmesan cheese, freshly grated
- 1/4 cup heavy cream, warmed
- 1 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
For Garnish
- 2 tablespoons fresh chives, chopped
Instructions
- 1
Preheat your oven to 325°F. Pat the beef chunks dry with paper towels. Season them liberally on all sides with 1 tablespoon of kosher salt and 1/2 teaspoon of black pepper.
⏱️ 5 min•🌡️ 325 - 2
Heat the olive oil in a large Dutch oven over medium-high heat. Once shimmering, add the seasoned beef in batches, ensuring not to overcrowd the pot. Sear until deeply browned on all sides, about 3-4 minutes per side. Remove the seared beef and set aside.
⏱️ 15 min - 3
Reduce the heat to medium. Add the diced onion, carrots, and celery to the Dutch oven. Sauté, scraping up any browned bits from the bottom of the pot, until the vegetables have softened, about 8-10 minutes.
⏱️ 10 min - 4
Add the minced garlic and cook for another 1 minute until fragrant.
⏱️ 1 min - 5
Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 1-2 minutes to create a roux, cooking out the raw flour taste.
⏱️ 2 min - 6
Pour in the red wine, scraping the bottom of the pot to deglaze and incorporate any remaining browned bits. Bring to a simmer and cook for 2-3 minutes until the wine has reduced slightly.
⏱️ 3 min - 7
Stir in the beef broth, dried thyme, bay leaves, fresh rosemary sprig, and orange peel. Return the seared beef chunks to the Dutch oven, ensuring they are mostly submerged in the liquid.
⏱️ 3 min - 8
Bring the liquid to a gentle simmer, then cover the Dutch oven tightly and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the beef is fork-tender and easily shredded.
⏱️ 180 min•🌡️ 325 - 9
While the beef is braising, prepare the mashed potatoes. Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes.
⏱️ 20 min - 10
Drain the cooked potatoes thoroughly. For the brown butter, melt the unsalted butter in a small saucepan over medium heat. Cook, stirring occasionally, until the butter turns a rich golden brown and smells nutty, about 5-7 minutes. Be careful not to burn it.
⏱️ 7 min - 11
Pass the drained potatoes through a potato ricer directly into a large bowl for a smooth texture. Alternatively, mash them thoroughly with a potato masher.
⏱️ 5 min - 12
Pour the warm brown butter over the riced potatoes. Add the grated Parmesan cheese, warmed heavy cream, 1 teaspoon of kosher salt, and 1/4 teaspoon of black pepper. Stir gently until well combined and creamy. Taste and adjust seasoning as needed.
⏱️ 3 min - 13
Once the beef is tender, remove the Dutch oven from the oven. Carefully remove the bay leaves, rosemary sprig, and orange peel. Using two forks, shred or break apart the beef chunks within the rich sauce.
⏱️ 5 min - 14
To serve, spoon a generous portion of the brown butter Parmesan mashed potatoes onto plates. Top with the red wine braised beef and its sauce. Garnish with chopped fresh chives.
⏱️ 2 min - 15
For meal prepping, divide the mashed potatoes and braised beef into individual meal prep containers. Garnish each portion with fresh chives. Label the containers 'RED WINE BEEF'. Store half in the refrigerator for up to 3-4 days and freeze the other half for longer storage (up to 3 months).
⏱️ 10 min