Braised Short Ribs with Mashed Potatoes and Gravy

 

 

Ingredients

For the Short Ribs:
2 lbs beef short ribs
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
1 cup red wine (optional, or use beef stock)
2 cups beef stock
2 tbsp tomato paste
2 sprigs fresh thyme or rosemary
1 bay leaf
For the Mashed Potatoes:
2 lbs potatoes (Yukon Gold or Russet), peeled and cubed
½ cup heavy cream (or milk)
4 tbsp butter
Salt, to taste

Instructions

Prepare the Short Ribs

Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper.
Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Sear the short ribs on all sides until golden brown. Remove and set aside.
Sauté the Vegetables

In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until softened.
Stir in garlic and tomato paste, cooking for another minute.
Deglaze and Braise

Pour in the red wine, scraping up browned bits from the bottom of the pot. Simmer for 2 minutes.
Add beef stock, thyme, rosemary, and bay leaf. Return the short ribs to the pot, ensuring they are partially submerged in liquid.
Cover and braise in the oven for 2.5–3 hours, or until the meat is tender and falling off the bone.
Make the Mashed Potatoes

While the ribs are braising, boil potatoes in salted water until fork-tender (15–20 minutes).
Mash the potatoes with butter, cream, and salt. Adjust consistency with additional cream if necessary. Keep warm.
Finish the Sauce

Once the short ribs are done, remove them from the pot. Strain the braising liquid if desired and simmer it on the stove to thicken. Adjust seasoning with salt and pepper.
Assemble and Serve

Plate the mashed potatoes and place the short ribs on top. Spoon the rich gravy over the ribs and garnish with fresh parsley.