Braised Short Ribs with Creamy Mashed Potatoes and Gremolata
Braised Short Ribs with Creamy Mashed Potatoes and Gremolata
Ingredients
For the Braised Short Ribs
- 9 bone-in beef short ribs, about 4 pounds total
- 1 1/2 teaspoons kosher salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 2 tablespoons cooking oil, such as grapeseed or canola
- 1 cup yellow onion, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 1/2 cups dry red wine
- 3 cups beef broth, low sodium
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter, cubed, for finishing sauce
For the Creamy Mashed Potatoes
- 2 pounds yellow potatoes, such as Yukon Gold, peeled and cut into 1-inch chunks
- 1 pound russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon kosher salt, plus more, as needed
- 1 cup heavy cream
- 3 fresh thyme sprigs, for infusing cream
- 1/2 cup unsalted butter, 1 stick, cubed
- 1/4 teaspoon nutmeg, freshly grated
For the Gremolata-style Topping
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon orange zest, from one orange
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 2 teaspoons lemon juice, from 2 lemon wedges
Instructions
- 1
Preheat your oven to 280°F (138°C). Place a wire rack over a baking sheet.
⏱️ 10 min•🌡️ 280
- 2
Generously season all sides of the beef short ribs with 1 1/2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min
- 3
Heat 2 tablespoons of cooking oil in a large Dutch oven over high heat until shimmering. Carefully place the seasoned short ribs into the hot oil and sear until deeply browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs from the Dutch oven and set them aside on the wire rack.
⏱️ 15 min
- 4
Reduce the heat to medium. Add the sliced onion, diced carrots, and diced celery to the Dutch oven with the remaining rendered fat. Sauté the vegetables, stirring occasionally, until they have softened, about 8-10 minutes.
⏱️ 10 min
- 5
Create a well in the center of the sautéed vegetables. Squeeze 2 tablespoons of tomato paste into the well and cook for about 1 minute, stirring it into the vegetables. Add the 4 minced garlic cloves and cook for another minute until fragrant.
⏱️ 3 min
- 6
Pour in 1 1/2 cups of dry red wine and 3 cups of beef broth. Add the 3 fresh rosemary sprigs, 4 fresh thyme sprigs, and 1 teaspoon of Worcestershire sauce. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min
- 7
Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min
- 8
Braise the short ribs in the oven for 2 1/2 to 3 hours, or until they are fork-tender and easily pull away from the bone. Check occasionally to ensure the liquid level is adequate; if it seems to be reducing too much, add a splash more broth.
⏱️ 150 min•🌡️ 280
- 9
While the short ribs are braising, prepare the creamy mashed potatoes. Peel the yellow and russet potatoes and cut them into large, even-sized chunks.
⏱️ 10 min
- 10
Place the potato chunks in a medium pot. Add enough cold water to cover the potatoes by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the water to a boil over high heat, then reduce heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min
- 11
In a separate small saucepan, gently heat 1 cup of heavy cream with 3 fresh thyme sprigs over low heat. Do not boil; just warm it through to infuse the cream with thyme flavor. Remove from heat and set aside.
⏱️ 5 min
- 12
Once the potatoes are cooked, drain them thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Pass the potatoes through a potato ricer directly into the pot for the smoothest texture.
⏱️ 5 min
- 13
Add 1/2 cup of cubed unsalted butter to the riced potatoes. Remove the thyme sprigs from the warmed cream and pour the infused cream over the potatoes. Mix thoroughly with a spatula or wooden spoon until the mashed potatoes are smooth and creamy. Grate 1/4 teaspoon of fresh nutmeg over the mashed potatoes and mix again. Taste and adjust seasoning with salt and pepper as needed. Cover to keep warm.
⏱️ 5 min
- 14
Prepare the gremolata-style topping. In a small, dry pan, toast 1/4 cup of pine nuts over medium heat until they are golden brown, shaking the pan frequently to prevent burning, about 2-3 minutes. Transfer the toasted pine nuts to a cutting board and finely chop them.
⏱️ 5 min
- 15
In a small bowl, combine the finely chopped pine nuts, 1/4 cup of finely chopped fresh parsley, 1 tablespoon of orange zest, 1 minced garlic clove, and 1/4 teaspoon of kosher salt. Squeeze in 2 teaspoons of lemon juice. Mix all ingredients together until well combined.
⏱️ 5 min
- 16
Once the short ribs are tender, carefully remove them from the Dutch oven and set them aside on a plate. Tent with foil to keep warm.
⏱️ 2 min
- 17
Pour the braising liquid and cooked vegetables through a fine-mesh sieve into a clean saucepan, pressing on the solids with a spoon or spatula to extract all the liquid and flavor. Discard the strained solids.
⏱️ 5 min
- 18
Bring the strained braising liquid to a simmer over medium heat. Reduce the sauce until it thickens slightly to a desired consistency, about 5-10 minutes.
⏱️ 10 min
- 19
Remove the sauce from the heat. Add 2 tablespoons of cubed unsalted butter to the simmering sauce and whisk until the butter is melted and fully incorporated, enriching the sauce. Taste and adjust seasoning as needed. Return the braised short ribs to the finished sauce to warm through and coat them evenly.
⏱️ 3 min
- 20
To plate, spoon a generous dollop of the creamy mashed potatoes onto the center of a serving plate. Create a well or ring with the potatoes. Place one or two braised short ribs in the center of the mashed potato well. Spoon additional braising sauce over the short ribs. Garnish generously with a spoonful of the prepared gremolata-style topping. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Braised Short Ribs with Creamy Mashed Potatoes and Gremolata
For the Braised Short Ribs
- 9 bone-in beef short ribs, about 4 pounds total
- 1 1/2 teaspoons kosher salt, plus more, as needed
- 1 teaspoon black pepper, freshly ground, plus more, as needed
- 2 tablespoons cooking oil, such as grapeseed or canola
- 1 cup yellow onion, sliced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 tablespoons tomato paste
- 4 cloves garlic, minced
- 1 1/2 cups dry red wine
- 3 cups beef broth, low sodium
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- 1 teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter, cubed, for finishing sauce
For the Creamy Mashed Potatoes
- 2 pounds yellow potatoes, such as Yukon Gold, peeled and cut into 1-inch chunks
- 1 pound russet potatoes, peeled and cut into 1-inch chunks
- 1 tablespoon kosher salt, plus more, as needed
- 1 cup heavy cream
- 3 fresh thyme sprigs, for infusing cream
- 1/2 cup unsalted butter, 1 stick, cubed
- 1/4 teaspoon nutmeg, freshly grated
For the Gremolata-style Topping
- 1/4 cup pine nuts
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon orange zest, from one orange
- 1 clove garlic, minced
- 1/4 teaspoon kosher salt
- 2 teaspoons lemon juice, from 2 lemon wedges
Instructions
- 1
Preheat your oven to 280°F (138°C). Place a wire rack over a baking sheet.
⏱️ 10 min•🌡️ 280 - 2
Generously season all sides of the beef short ribs with 1 1/2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.
⏱️ 5 min - 3
Heat 2 tablespoons of cooking oil in a large Dutch oven over high heat until shimmering. Carefully place the seasoned short ribs into the hot oil and sear until deeply browned on all sides, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Remove the seared short ribs from the Dutch oven and set them aside on the wire rack.
⏱️ 15 min - 4
Reduce the heat to medium. Add the sliced onion, diced carrots, and diced celery to the Dutch oven with the remaining rendered fat. Sauté the vegetables, stirring occasionally, until they have softened, about 8-10 minutes.
⏱️ 10 min - 5
Create a well in the center of the sautéed vegetables. Squeeze 2 tablespoons of tomato paste into the well and cook for about 1 minute, stirring it into the vegetables. Add the 4 minced garlic cloves and cook for another minute until fragrant.
⏱️ 3 min - 6
Pour in 1 1/2 cups of dry red wine and 3 cups of beef broth. Add the 3 fresh rosemary sprigs, 4 fresh thyme sprigs, and 1 teaspoon of Worcestershire sauce. Bring the liquid to a gentle simmer, scraping up any browned bits from the bottom of the pot.
⏱️ 5 min - 7
Return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. Cover the Dutch oven with its lid and transfer it to the preheated oven.
⏱️ 2 min - 8
Braise the short ribs in the oven for 2 1/2 to 3 hours, or until they are fork-tender and easily pull away from the bone. Check occasionally to ensure the liquid level is adequate; if it seems to be reducing too much, add a splash more broth.
⏱️ 150 min•🌡️ 280 - 9
While the short ribs are braising, prepare the creamy mashed potatoes. Peel the yellow and russet potatoes and cut them into large, even-sized chunks.
⏱️ 10 min - 10
Place the potato chunks in a medium pot. Add enough cold water to cover the potatoes by about 1 inch. Add 1 tablespoon of kosher salt to the water. Bring the water to a boil over high heat, then reduce heat to medium and cook the potatoes until they are fork-tender, about 15-20 minutes.
⏱️ 20 min - 11
In a separate small saucepan, gently heat 1 cup of heavy cream with 3 fresh thyme sprigs over low heat. Do not boil; just warm it through to infuse the cream with thyme flavor. Remove from heat and set aside.
⏱️ 5 min - 12
Once the potatoes are cooked, drain them thoroughly in a colander. Return the hot, drained potatoes to the empty pot. Pass the potatoes through a potato ricer directly into the pot for the smoothest texture.
⏱️ 5 min - 13
Add 1/2 cup of cubed unsalted butter to the riced potatoes. Remove the thyme sprigs from the warmed cream and pour the infused cream over the potatoes. Mix thoroughly with a spatula or wooden spoon until the mashed potatoes are smooth and creamy. Grate 1/4 teaspoon of fresh nutmeg over the mashed potatoes and mix again. Taste and adjust seasoning with salt and pepper as needed. Cover to keep warm.
⏱️ 5 min - 14
Prepare the gremolata-style topping. In a small, dry pan, toast 1/4 cup of pine nuts over medium heat until they are golden brown, shaking the pan frequently to prevent burning, about 2-3 minutes. Transfer the toasted pine nuts to a cutting board and finely chop them.
⏱️ 5 min - 15
In a small bowl, combine the finely chopped pine nuts, 1/4 cup of finely chopped fresh parsley, 1 tablespoon of orange zest, 1 minced garlic clove, and 1/4 teaspoon of kosher salt. Squeeze in 2 teaspoons of lemon juice. Mix all ingredients together until well combined.
⏱️ 5 min - 16
Once the short ribs are tender, carefully remove them from the Dutch oven and set them aside on a plate. Tent with foil to keep warm.
⏱️ 2 min - 17
Pour the braising liquid and cooked vegetables through a fine-mesh sieve into a clean saucepan, pressing on the solids with a spoon or spatula to extract all the liquid and flavor. Discard the strained solids.
⏱️ 5 min - 18
Bring the strained braising liquid to a simmer over medium heat. Reduce the sauce until it thickens slightly to a desired consistency, about 5-10 minutes.
⏱️ 10 min - 19
Remove the sauce from the heat. Add 2 tablespoons of cubed unsalted butter to the simmering sauce and whisk until the butter is melted and fully incorporated, enriching the sauce. Taste and adjust seasoning as needed. Return the braised short ribs to the finished sauce to warm through and coat them evenly.
⏱️ 3 min - 20
To plate, spoon a generous dollop of the creamy mashed potatoes onto the center of a serving plate. Create a well or ring with the potatoes. Place one or two braised short ribs in the center of the mashed potato well. Spoon additional braising sauce over the short ribs. Garnish generously with a spoonful of the prepared gremolata-style topping. Serve immediately.
⏱️ 5 min