Red Wine-Braised Short Ribs with Mashed Potatoes

5 from 1 vote

Red Wine-Braised Short Ribs with Mashed Potatoes

Slow-cooked red wine braised short ribs served over creamy golden mashed potatoes. A rich and savory meal that's perfect for cold winter nights.

Prep Time15

Cook Time3

Total Time3 15

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

Ingredients

8 bone-in beef short ribs
1 medium yellow onion diced
2 cups red wine
2 cups low sodium beef broth
1/4 cup all-purpose flour
3 carrots diced
2 celery stalks chopped
2 medium shallots peeled and finely minced
2 tablespoons olive oil
1 tablespoon tomato paste
2 whole sprigs thyme
2 whole sprigs rosemary
2 whole garlic cloves peeled and sliced
salt and pepper to taste

Mashed Potatoes

2.5 pounds large yukon gold potatoes peeled and quartered
1/3 cup heavy cream warm
4 ounces cream cheese room temp
4 tablespoons butter melted
salt and pepper to taste

Instructions

Short Ribs

Preheat oven to 350°F. Generously season short ribs all over with salt and pepper.
Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add ribs in two batches (four per), browning each side for about 1 minute (flip four times). Place on a plate and set aside.
Reduce heat to medium and add onions, carrots, celery, garlic, and shallots. Cook for 2 minutes. Add tomato paste and flour, stirring to coat. Add red wine and deglaze the pan. Bring to a boil and cook for two minutes.
Add beef stock, rosemary, and thyme. Nestle ribs and any accumulated juices in the Dutch oven and submerge. Season all over with salt and pepper.
Cover and place in the oven for 2 hours. Reduce heat to 325°F and cook for an additional 30 minutes. Ribs should be fall-off-the-bone tender. Remove from the oven and let rest for 15-20 minutes covered before serving. Skim the fat off the top with a spoon before serving.
Serve two short ribs over mashed potatoes. Top with a little extra sauce.

Mashed potatoes

Peel and cut potatoes in half or quarters. This is size-dependent. Add potatoes to a large pot and fill with cold water, covering potatoes by 2 inches. Generously season water with a big pinch of salt. You should be able to taste the salt in the water.
Cover and bring to a boil and then reduce heat to low. Simmer for 25 minutes or until you can easily pierce potatoes with a fork with no resistance. Do not undercook.
Remove potatoes from the heat and strain all water. Return potatoes to the same pot (keep off heat). Mash the potatoes (or use a potato ricer) until smooth.
Add cream and butter to a microwaveable safe measuring glass or bowl. Heat for 45 seconds-1 minute or until the cream is warm and the butter is partially melted. Pour in half the cream/butter and mash together. Repeat with the remaining cream/butter.
Add cream cheese and stir with a rubber spatula until potatoes are smooth and silky. Season with additional salt if needed. Serve immediately topped with chopped parsley or chives.

Notes

Short ribs will probably be labeled as beef chuck short ribs. Look for the meatiest ones you can find with some marbling throughout. Too much fat and you'll be picking around it on your plate.

Always start the potatoes in cold water. If you add the potatoes directly to hot or boiling water, the outside of the potato will overcook before the inside is fully cooked. This can make your potatoes lumpy or gritty.

Cooking the potatoes in salted water enhances the flavor of your mashed potatoes. Failure to do so is the number one reason for bland potatoes. The potatoes will absorb the salted water and take on all of the seasoning.

Use a potato ricer: a potato ricer makes effortlessly creamy and lump-free potatoes. I'll never make mashed potatoes without them.

Don't boil potatoes whole. Peel and cut potatoes into smaller chunks so they cook more quickly and evenly. They're also easier to mash with your basic potato masher.

Cook until potatoes are fork-tender. They're ready when a fork passes through the potato without any resistance at all. Yukon gold potatoes take about 25-30 minutes. It's important to not undercook.

Always add warm or room-temperture butter and warm milk/cream. Cold ingredients will prevent the starches from absorbing the fats. I add the cream cheese last once the milk and cream have been fully mixed and the potatoes are smooth with no lumps.

Nutrition