Classic Braised Short Ribs
This dish is based off of a Bon Appetit recipe from a while back that I finely tweaked to my preferences. I love to serve this dish with silky, garlic, Yukon Gold Mashed Potatoes and a reduced red-wine demi. This also goes very well with gnocchi, or any buttered noodle for that matter.
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Classic Braised Short Ribs
- Total Time: 3 hours
- Yield: 4 Servings 1x
Description
This classic short ribs recipe is sure to delight and comfort any guest! A 5.5 qt. Le Creuset is the best vehicle to make this dish. For the mashed potatoes, I use a ricer to make them extra smooth!
Ingredients
Scale
Short Ribs
- 5 lbs. bone-in beef short ribs
- Salt and Pepper
- 3 Tbsp. Olive Oil
- 2 Vidalia Onions, diced
- 3 Medium Carrots, peeled and chopped
- 2 Celery stalks, chopped
- 3 Tbsp. All-purpose flour
- 1 Tbsp. Tomato paste
- 1 750 ml bottle of Dry Red Wine ( I use Kendall Jackson Cabernet Sauvignon)
- 9–10 sprigs of flat-leaf Parsley
- 5 sprigs of Oregano
- 2 sprigs of Rosemary
- 2 dried Bay Leaves
- 1 head garlic, halved crosswise
- 4 cups low-sodium beef stock or broth
Silky Yukon Gold Mashed Potatoes
- 15 small Yukon Gold Potatoes
- 5 cloves of Garlic, peeled
- Salt and Pepper
- 1 stick of Salted Butter
- 1/2–3/4 cup heavy cream
Sauce
- Strained juices from pot
- 1 Tbsp. of flour and 1 Tbsp. of Butter, combined.
- 1 tsp. Worcestershire Sauce
- Kitchen bouquet (for aesthetic darkening of sauce if desired)
- 1/4 cup Red Wine
Instructions
Short Ribs
- Preheat oven to 350 degrees.
- Liberally season short ribs with salt and pepper.
- Heat oil in Dutch oven over medium-high heat. Sear short ribs on all sides, transferring to a plate.
- Add onions, carrots, and celery over med-high heat, until onions are translucent.
- Add flour and tomato paste, and cook, stirring non-stop until the mixture is deep red. (2-3 min.)
- Add in wine and short ribs with any residual juices.
- Bring to a boil, then reduce to medium and simmer until wine is reduced. (About 20 min.)
- Add herbs, garlic and beef broth to pot. Bring to a boil, cover, and transfer to oven.
- Cook for 2 to 2 1/2 hours.
Yukon Gold Mashed Potatoes
- Put potatoes and garlic in large pot of heavily salted water and cook for about 30-40 min, or until they break apart easily with a fork.
- Strain.
- Put through ricer.
- Put potatoes back in pot, add a copious amount of salt. (I add salt as I go along or as I think necessary. I usually probably add close to a Tablespoon by the end.)
- Add Butter and Mash, stirring in cream as desired. I like them very wet and creamy, so I add a lot of cream!
Sauce
- Strain juices from Dutch Oven. (Strain out all of the veggies etc)
- Put juices in pan over medium high heat. Add in wine and Worcestershire. Let reduce for 3-5 min.
- Whisk in small amounts of butter/flour combo to thicken as desired. Do not add in all at once or sauce will become lumpy.
- Prep Time: 30 minutes
- Cook Time: 2-2 1/2 hours
Oh, I want this. I’ll bet it goes over egg noodles like no one’s business.🤤
Absolutely! I love this over any buttered item! hehe
Would go great over egg noodles, I’m thinking!
Oh yes! Most definitely! 🙂