Braised Short Ribs with Garlic-Infused Mashed Potatoes Recipe
This dish features tender, flavorful braised short ribs served with creamy garlic-infused mashed potatoes, making it a perfect comfort food for any occasion.
Ingredients
- 4 lbs beef short ribs bone-in
- to taste Salt and freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 medium onion finely diced
- 2 medium carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 teaspoons fresh thyme leaves
- 1 leaf bay leaf
- 2 lbs Yukon Gold potatoes peeled and cut into cubes
- 4 cloves garlic peeled
- ½ cup heavy cream
- 4 tablespoons unsalted butter at room temperature
- to taste Salt and freshly cracked black pepper
- ¼ cup red wine optional, for enhanced flavor
- for garnish Fresh parsley chopped
Instructions
- Preheat your oven to 325°F (160°C) and season the short ribs with salt and pepper.
- Heat olive oil in a large Dutch oven over medium-high heat and sear the short ribs until browned on all sides.
- Sauté diced onion, carrots, and celery in the same pot for 5-7 minutes until softened, then add minced garlic.
- Deglaze the pot with red wine, scraping up browned bits, and let it simmer for about 5 minutes.
- Stir in beef broth, tomato paste, thyme, and bay leaf, then return the seared ribs to the pot.
- Cover and braise the ribs in the oven for 2.5 to 3 hours until fork-tender.
- While the ribs are braising, boil cubed potatoes and peeled garlic in salted water until tender.
- Drain the potatoes and garlic, then mash with heavy cream, butter, salt, and pepper until smooth.
- If desired, mix in red wine for extra flavor.
- Serve the ribs over the mashed potatoes, drizzled with braising liquid and garnished with parsley.
Notes
For enhanced flavor, consider adding red wine to the mashed potatoes.