Red Wine Braised Short Ribs with Garlic Parmesan Potato Purée
Red Wine Braised Short Ribs with Garlic Parmesan Potato Purée
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs, trimmed
- 2 tablespoons olive oil, for searing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter, for searing
For the Braising Liquid
- 1 yellow onion, large, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Garlic Parmesan Potato Purée
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Prepare the short ribs: Pat the boneless short ribs dry with paper towels. Drizzle with 2 tablespoons of olive oil and generously season all sides with kosher salt, black pepper, and garlic powder.
⏱️ 5 min
- 2
Sear the short ribs: Heat a large cast iron skillet or Dutch oven over high heat. Add 2 tablespoons of butter. Once the butter is melted and shimmering, add the seasoned short ribs and sear for 3-4 minutes per side until a deep, crusty brown exterior is developed. Work in batches if necessary to avoid overcrowding the pan. Remove the seared ribs and set aside.
⏱️ 10 min
- 3
Sauté aromatics: Reduce the heat to medium-low. If needed, add a splash more olive oil to the Dutch oven. Add the chopped yellow onion, carrots, and celery. Sauté for 8-10 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. Season lightly with salt and pepper.
⏱️ 10 min
- 4
Build the braising base: Push the vegetables to one side of the Dutch oven, creating a space in the center. Add the tomato paste to the cleared space and cook for 1 minute, stirring it into itself, then mix it thoroughly with the sautéed vegetables.
⏱️ 5 min
- 5
Braise the ribs: Return the seared short ribs to the Dutch oven, nestling them among the vegetables. Pour in the red wine and beef broth, ensuring the ribs are mostly submerged. Add the fresh rosemary and thyme sprigs. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with its lid and transfer it to a preheated oven.
⏱️ 10 min•🌡️ 325
- 6
Continue braising: Braise in the preheated oven for 2 1/2 to 3 hours, or until the short ribs are fork-tender. Once braised, turn off the oven and let the short ribs rest in the covered Dutch oven for an additional 15-20 minutes.
⏱️ 170 min•🌡️ 325
- 7
Prepare the potato purée: While the ribs are resting, place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold, salted water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes well and return them to the hot pot.
⏱️ 20 min
- 8
Finish the purée: Add the unsalted butter, warmed whole milk, minced garlic, freshly grated Parmesan cheese, kosher salt, and black pepper to the pot with the potatoes. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 9
Serve: Carefully remove the short ribs from the Dutch oven. If desired, skim any excess fat from the braising liquid. Serve the tender short ribs over a generous bed of the garlic Parmesan potato purée, spooning the rich braising liquid over top. Garnish with fresh chopped parsley.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Short Ribs with Garlic Parmesan Potato Purée
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs, trimmed
- 2 tablespoons olive oil, for searing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter, for searing
For the Braising Liquid
- 1 yellow onion, large, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 2 cups beef broth
- 2 fresh rosemary sprigs
- 3 fresh thyme sprigs
For the Garlic Parmesan Potato Purée
- 2 pounds Yukon Gold potatoes, peeled and quartered
- 1/4 cup unsalted butter
- 1/2 cup whole milk, warmed
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For Garnish
- 1/4 cup fresh parsley, chopped
Instructions
- 1
Prepare the short ribs: Pat the boneless short ribs dry with paper towels. Drizzle with 2 tablespoons of olive oil and generously season all sides with kosher salt, black pepper, and garlic powder.
⏱️ 5 min - 2
Sear the short ribs: Heat a large cast iron skillet or Dutch oven over high heat. Add 2 tablespoons of butter. Once the butter is melted and shimmering, add the seasoned short ribs and sear for 3-4 minutes per side until a deep, crusty brown exterior is developed. Work in batches if necessary to avoid overcrowding the pan. Remove the seared ribs and set aside.
⏱️ 10 min - 3
Sauté aromatics: Reduce the heat to medium-low. If needed, add a splash more olive oil to the Dutch oven. Add the chopped yellow onion, carrots, and celery. Sauté for 8-10 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant. Season lightly with salt and pepper.
⏱️ 10 min - 4
Build the braising base: Push the vegetables to one side of the Dutch oven, creating a space in the center. Add the tomato paste to the cleared space and cook for 1 minute, stirring it into itself, then mix it thoroughly with the sautéed vegetables.
⏱️ 5 min - 5
Braise the ribs: Return the seared short ribs to the Dutch oven, nestling them among the vegetables. Pour in the red wine and beef broth, ensuring the ribs are mostly submerged. Add the fresh rosemary and thyme sprigs. Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with its lid and transfer it to a preheated oven.
⏱️ 10 min•🌡️ 325 - 6
Continue braising: Braise in the preheated oven for 2 1/2 to 3 hours, or until the short ribs are fork-tender. Once braised, turn off the oven and let the short ribs rest in the covered Dutch oven for an additional 15-20 minutes.
⏱️ 170 min•🌡️ 325 - 7
Prepare the potato purée: While the ribs are resting, place the peeled and quartered Yukon Gold potatoes in a large pot. Cover with cold, salted water and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are very tender when pierced with a fork. Drain the potatoes well and return them to the hot pot.
⏱️ 20 min - 8
Finish the purée: Add the unsalted butter, warmed whole milk, minced garlic, freshly grated Parmesan cheese, kosher salt, and black pepper to the pot with the potatoes. Mash until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 9
Serve: Carefully remove the short ribs from the Dutch oven. If desired, skim any excess fat from the braising liquid. Serve the tender short ribs over a generous bed of the garlic Parmesan potato purée, spooning the rich braising liquid over top. Garnish with fresh chopped parsley.
⏱️ 5 min