Red Wine Braised Short Ribs with Garlic Parmesan Potato Puree
Red Wine Braised Short Ribs with Garlic Parmesan Potato Puree
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon unsalted butter
For the Braising Liquid
- 1 tablespoon olive oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For the Garlic Parmesan Potato Puree
- 2 pounds Yukon Gold potatoes, peeled and chopped into 1-inch chunks
- 1 teaspoon kosher salt, plus more for seasoning water
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup whole milk, warmed
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the short ribs dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
⏱️ 5 min•🌡️ 325
- 2
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1 tablespoon unsalted butter. Once butter is melted and sizzling, sear the short ribs for 3-4 minutes per side until a deep, beautiful crust forms. Remove short ribs from the skillet and set aside.
⏱️ 15 min
- 3
In a large Dutch oven, heat 1 tablespoon olive oil over medium-low heat. Add chopped celery, carrots, and yellow onion. Sauté for 8-10 minutes until softened. Add minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook for another 1 minute until fragrant.
⏱️ 12 min
- 4
Push the vegetables to one side of the Dutch oven, creating a space in the center. Add the tomato paste to the empty space and cook for 1-2 minutes, stirring it into the vegetables until slightly darkened.
⏱️ 3 min
- 5
Return the seared short ribs to the Dutch oven, nestling them among the sautéed vegetables. Pour in the dry red wine and beef broth. Add the fresh rosemary and thyme sprigs. Ensure the ribs are mostly submerged in the liquid.
⏱️ 5 min
- 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender. Once done, turn off the oven and leave the short ribs inside to rest while preparing the potato puree.
⏱️ 180 min•🌡️ 325
- 7
While the short ribs are braising, prepare the potatoes. Place the peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt to the water.
⏱️ 10 min
- 8
Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 9
Drain the cooked potatoes thoroughly and return them to the empty pot. Add the 1/2 cup unsalted butter and 1/2 cup warmed whole milk. Using an immersion blender (or a potato masher), blend the potatoes until smooth and creamy. If using a masher, mash until no lumps remain.
⏱️ 5 min
- 10
Stir in the 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 3 min
- 11
To serve, spoon a generous portion of the garlic Parmesan potato puree onto plates. Top with the red wine braised short ribs and a spoonful of the braising liquid and vegetables. Garnish with freshly chopped parsley.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Red Wine Braised Short Ribs with Garlic Parmesan Potato Puree
Ingredients
For the Short Ribs
- 2 pounds boneless beef short ribs
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon garlic powder
- 1 tablespoon unsalted butter
For the Braising Liquid
- 1 tablespoon olive oil
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 cup yellow onion, chopped
- 4 garlic, cloves, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 tablespoons tomato paste
- 1 1/2 cups dry red wine, such as Cabernet Sauvignon or Merlot
- 3 cups beef broth
- 2 fresh rosemary sprigs
- 4 fresh thyme sprigs
For the Garlic Parmesan Potato Puree
- 2 pounds Yukon Gold potatoes, peeled and chopped into 1-inch chunks
- 1 teaspoon kosher salt, plus more for seasoning water
- 1/2 cup unsalted butter, cut into pieces
- 1/2 cup whole milk, warmed
- 1/2 cup Parmesan cheese, grated
- 1/4 teaspoon black pepper, freshly ground, plus more to taste
For Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- 1
Preheat oven to 325°F. Pat the short ribs dry with paper towels. Season generously on all sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon garlic powder.
⏱️ 5 min•🌡️ 325 - 2
Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Add 1 tablespoon unsalted butter. Once butter is melted and sizzling, sear the short ribs for 3-4 minutes per side until a deep, beautiful crust forms. Remove short ribs from the skillet and set aside.
⏱️ 15 min - 3
In a large Dutch oven, heat 1 tablespoon olive oil over medium-low heat. Add chopped celery, carrots, and yellow onion. Sauté for 8-10 minutes until softened. Add minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook for another 1 minute until fragrant.
⏱️ 12 min - 4
Push the vegetables to one side of the Dutch oven, creating a space in the center. Add the tomato paste to the empty space and cook for 1-2 minutes, stirring it into the vegetables until slightly darkened.
⏱️ 3 min - 5
Return the seared short ribs to the Dutch oven, nestling them among the sautéed vegetables. Pour in the dry red wine and beef broth. Add the fresh rosemary and thyme sprigs. Ensure the ribs are mostly submerged in the liquid.
⏱️ 5 min - 6
Bring the liquid to a gentle simmer on the stovetop. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Braise for 2 1/2 to 3 hours, or until the short ribs are fork-tender. Once done, turn off the oven and leave the short ribs inside to rest while preparing the potato puree.
⏱️ 180 min•🌡️ 325 - 7
While the short ribs are braising, prepare the potatoes. Place the peeled and chopped Yukon Gold potatoes in a large pot. Cover with cold water by about 1 inch and add a generous pinch of salt to the water.
⏱️ 10 min - 8
Bring the water to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 9
Drain the cooked potatoes thoroughly and return them to the empty pot. Add the 1/2 cup unsalted butter and 1/2 cup warmed whole milk. Using an immersion blender (or a potato masher), blend the potatoes until smooth and creamy. If using a masher, mash until no lumps remain.
⏱️ 5 min - 10
Stir in the 1/2 cup grated Parmesan cheese and 1/4 teaspoon black pepper. Taste and adjust seasoning with additional salt and pepper as needed.
⏱️ 3 min - 11
To serve, spoon a generous portion of the garlic Parmesan potato puree onto plates. Top with the red wine braised short ribs and a spoonful of the braising liquid and vegetables. Garnish with freshly chopped parsley.
⏱️ 2 min