Braised Short Ribs with Mashed Potatoes
Ingredients:
- 2 kg (4.4 lbs) bone-in short ribs, about 8 pieces
- 60 ml (1/4 cup) olive oil
- 2 large onions, diced
- 4 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 60 g (1/4 cup) tomato paste
- 750 ml (3 cups) red wine
- 1.5 L (6 cups) beef stock
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- 1.8 kg (4 lbs) Yukon Gold potatoes, peeled and quartered
- 120 ml (1/2 cup) heavy cream
- 113 g (1/2 cup) unsalted butter
Cooking Time:
Total estimated time: 3 hours and 30 minutes
Instructions:
Step 1: Prep and Sear the Ribs
Preheat your oven to 150°C (300°F). Season the short ribs generously with salt and pepper. In a large Dutch oven over medium-high heat, warm the olive oil. Sear the short ribs on all sides until deeply browned, about 3-4 minutes per side. Remove the ribs and set them aside.
Step 2: Build the Flavor Base
In the same pot, add the diced onions, garlic, carrots, and celery. Cook until the onions are translucent, about 5 minutes. Stir in the tomato paste and cook for another 2 minutes.
Step 3: Deglaze and Braise
Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pot. Allow the wine to reduce by half. Return the short ribs to the pot, pour in the beef stock to cover the ribs, and add the thyme sprigs and bay leaves. Bring to a simmer, then cover and transfer to the oven. Braise the ribs for about 2.5 hours, or until the meat is fork-tender and falling off the bone.
Step 4: Prepare the Mashed Potatoes
While the ribs braise, place the peeled potatoes in a large saucepan and cover them with cold salted water. Bring to a boil, then reduce to a simmer and cook until potatoes are very tender, about 20-25 minutes. Drain and return to the pot. Mash the potatoes with a potato masher or pass them through a ricer for an even smoother texture. Stir in the heavy cream and butter until well combined. Season with salt and pepper to taste.
Step 5: Serve and Enjoy
Remove the ribs from the oven. Discard the thyme sprigs and bay leaves. Skim off any excess fat from the surface of the sauce. Serve the short ribs over a generous serving of mashed potatoes, spooning some of the braising sauce over the top.
Conclusion
You’ve now embarked on a culinary journey to master the art of braising. The nuanced depth of flavor inherent in this dish is a testament to the transformative power of patient cooking and high-quality ingredients. As you savor each bite, relish not only the deliciousness but also the craft and care infused into creating this heartwarming meal. Whether it’s shared with loved ones or enjoyed alone as a comforting indulgence, these Braised Short Ribs with Mashed Potatoes are sure to make your culinary repertoire richer and your dining experiences more memorable.
