Braised Short Ribs and Creamy Mashed Potatoes
Braised Short Ribs and Creamy Mashed Potatoes
Ingredients
For the Braised Short Ribs
- 4 bone-in beef short ribs, about 2 1/2 pounds total
- 1 1/2 teaspoons kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon all-purpose spice blend, such as a steak seasoning or Italian blend
For the Creamy Mashed Potatoes
- 3 Russet potatoes, large, about 2 pounds, peeled and chopped into 1-inch cubes
- 1/4 cup unsalted butter, cold, cut into pieces
- 1/4 cup sour cream
- 1/4 cup whole milk, warm
- 1/2 cup sharp cheddar cheese, grated
- 1/2 teaspoon kosher salt, or to taste
For the Gravy and Serving
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 bunch broccolini, steamed, for serving (optional)
Instructions
- 1
Preheat your oven to 275°F. Pat the beef short ribs dry thoroughly with paper towels. Season all sides liberally with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 275
- 2
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned short ribs to the pot. Sear on all sides until deeply browned, about 2-3 minutes per side. Remove the seared short ribs from the Dutch oven and place them on a cooling rack or plate.
⏱️ 15 min
- 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same Dutch oven. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and continue to sauté for another 1 minute until fragrant.
⏱️ 8 min
- 4
Pour 1 cup of dry red wine into the Dutch oven. Scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Bring the wine to a simmer and cook for 2-3 minutes, allowing some of the alcohol to evaporate.
⏱️ 3 min
- 5
Return the seared short ribs to the Dutch oven. Pour in 3 cups of beef broth, ensuring the short ribs are mostly submerged. Add the fresh rosemary and thyme sprigs, and sprinkle 1 teaspoon of the all-purpose spice blend over the ribs.
⏱️ 2 min
- 6
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fall-off-the-bone tender.
⏱️ 180 min•🌡️ 275
- 7
While the short ribs are braising, prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 8
Drain the cooked potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Add the cold butter, sour cream, warm milk, and grated cheddar cheese. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with 1/2 teaspoon of kosher salt, or to taste, and mix well.
⏱️ 10 min
- 9
Once the short ribs are done, carefully remove the Dutch oven from the oven. Using tongs, transfer the short ribs to a clean plate and tent loosely with foil to keep warm. Strain the braising liquid and vegetables from the Dutch oven through a fine-mesh sieve into a saucepan. Press down on the solids in the sieve with the back of a spoon to extract all the liquid. Discard the spent vegetables and herbs.
⏱️ 5 min
- 10
Place the saucepan with the strained braising liquid over medium heat. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering braising liquid. Stir continuously until the gravy thickens to your desired consistency, about 2-4 minutes. Taste and adjust seasoning if needed.
⏱️ 5 min
- 11
To serve, create a bed of creamy mashed potatoes on each plate. Top with a braised short rib and a side of steamed broccolini, if using. Spoon the warm gravy generously over the short ribs and potatoes. Serve immediately and enjoy!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs and Creamy Mashed Potatoes
For the Braised Short Ribs
- 4 bone-in beef short ribs, about 2 1/2 pounds total
- 1 1/2 teaspoons kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 2 tablespoons olive oil
- 1 yellow onion, large, chopped
- 2 carrots, medium, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 cup dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon all-purpose spice blend, such as a steak seasoning or Italian blend
For the Creamy Mashed Potatoes
- 3 Russet potatoes, large, about 2 pounds, peeled and chopped into 1-inch cubes
- 1/4 cup unsalted butter, cold, cut into pieces
- 1/4 cup sour cream
- 1/4 cup whole milk, warm
- 1/2 cup sharp cheddar cheese, grated
- 1/2 teaspoon kosher salt, or to taste
For the Gravy and Serving
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- 1 bunch broccolini, steamed, for serving (optional)
Instructions
- 1
Preheat your oven to 275°F. Pat the beef short ribs dry thoroughly with paper towels. Season all sides liberally with 1 1/2 teaspoons of kosher salt and 1 teaspoon of black pepper.
⏱️ 5 min•🌡️ 275 - 2
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Once the oil is shimmering, carefully add the seasoned short ribs to the pot. Sear on all sides until deeply browned, about 2-3 minutes per side. Remove the seared short ribs from the Dutch oven and place them on a cooling rack or plate.
⏱️ 15 min - 3
Reduce the heat to medium. Add the chopped yellow onion, carrots, and celery to the same Dutch oven. Sauté, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Add the minced garlic and continue to sauté for another 1 minute until fragrant.
⏱️ 8 min - 4
Pour 1 cup of dry red wine into the Dutch oven. Scrape the bottom of the pot with a wooden spoon to deglaze, loosening any browned bits. Bring the wine to a simmer and cook for 2-3 minutes, allowing some of the alcohol to evaporate.
⏱️ 3 min - 5
Return the seared short ribs to the Dutch oven. Pour in 3 cups of beef broth, ensuring the short ribs are mostly submerged. Add the fresh rosemary and thyme sprigs, and sprinkle 1 teaspoon of the all-purpose spice blend over the ribs.
⏱️ 2 min - 6
Cover the Dutch oven with its lid and transfer it to the preheated oven. Braise for 3 hours, or until the short ribs are fall-off-the-bone tender.
⏱️ 180 min•🌡️ 275 - 7
While the short ribs are braising, prepare the mashed potatoes. Place the peeled and chopped potatoes in a large pot and cover them with cold water by about 1 inch. Add a generous pinch of salt to the water. Bring to a boil over high heat, then reduce heat to medium and cook until the potatoes are fork-tender, about 15-20 minutes.
⏱️ 20 min - 8
Drain the cooked potatoes thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Add the cold butter, sour cream, warm milk, and grated cheddar cheese. Mash the potatoes with a potato masher or fork until smooth and creamy. Season with 1/2 teaspoon of kosher salt, or to taste, and mix well.
⏱️ 10 min - 9
Once the short ribs are done, carefully remove the Dutch oven from the oven. Using tongs, transfer the short ribs to a clean plate and tent loosely with foil to keep warm. Strain the braising liquid and vegetables from the Dutch oven through a fine-mesh sieve into a saucepan. Press down on the solids in the sieve with the back of a spoon to extract all the liquid. Discard the spent vegetables and herbs.
⏱️ 5 min - 10
Place the saucepan with the strained braising liquid over medium heat. In a small bowl, whisk together 1 tablespoon of cornstarch and 2 tablespoons of cold water to create a slurry. Gradually whisk the cornstarch slurry into the simmering braising liquid. Stir continuously until the gravy thickens to your desired consistency, about 2-4 minutes. Taste and adjust seasoning if needed.
⏱️ 5 min - 11
To serve, create a bed of creamy mashed potatoes on each plate. Top with a braised short rib and a side of steamed broccolini, if using. Spoon the warm gravy generously over the short ribs and potatoes. Serve immediately and enjoy!
⏱️ 2 min