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short ribs resting on mashed potatoes

Classic Braised Short Ribs


5 from 2 reviews

  • Author: Victoria
  • 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) 
  • 910 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 
  • 1/23/4 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 

  1. Preheat oven to 350 degrees.
  2. Liberally season short ribs with salt and pepper. 
  3. Heat oil in Dutch oven over medium-high heat. Sear short ribs on all sides, transferring to a plate. 
  4. Add onions, carrots, and celery over med-high heat, until onions are translucent.
  5. Add flour and tomato paste, and cook, stirring non-stop until the mixture is deep red. (2-3 min.)
  6. Add in wine and short ribs with any residual juices. 
  7. Bring to a boil, then reduce to medium and simmer until wine is reduced. (About 20 min.) 
  8. Add herbs, garlic and beef broth to pot. Bring to a boil, cover, and transfer to oven.
  9. 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