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Braised Short Ribs with Rich Sauce over Creamy Mashed Potatoes Recipe

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4 from 61 reviews

Braised short ribs cooked to tender perfection in a rich, flavorful sauce made from red wine, beef broth, and aromatic herbs. This comforting American main course is braised slowly in a Dutch oven, resulting in fall-off-the-bone meat served over creamy mashed potatoes, perfect for an impressive yet effortless dinner.

  • Total Time: 3 hours
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 yellow onion, diced
  • 3 carrots, chopped

Meat

  • 8 whole beef short ribs, bone-in

Seasonings and Dry Ingredients

  • Salt and pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Liquids and Fats

  • 3 tablespoons olive oil
  • 1 cup dry red wine (such as Cote du Rhone or Pinot Noir)
  • 2 1/2 cups low-sodium beef broth

Instructions

  1. Preheat Oven: Set your oven to 350 degrees Fahrenheit to prepare for slow braising the short ribs.
  2. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add diced onion and chopped carrots, cooking for a few minutes while stirring constantly until slightly softened. Remove the vegetables to a plate to add later.
  3. Prepare and Brown Ribs: Season the short ribs generously with salt and pepper, then coat each side evenly with flour. Add 2 more tablespoons of olive oil to the pot, increase heat to high, and brown the ribs on all sides for about 45 seconds per side. Remove browned ribs to a plate.
  4. Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape the bottom of the pot, lifting all the browned bits for flavor. Bring the wine to a boil and let cook for 2 minutes to reduce slightly.
  5. Add Broth and Seasonings: Stir in the beef broth and tomato paste. Season with salt and freshly ground black pepper. Taste the broth and adjust seasonings as needed.
  6. Combine Ingredients for Braising: Return the ribs and sautéed vegetables to the pot along with whole sprigs of thyme and rosemary. Stir gently to distribute.
  7. Braise in Oven: Cover the Dutch oven with a lid and place it in the preheated oven. Cook at 350 degrees Fahrenheit for 2 hours. Then reduce the oven temperature to 325 degrees Fahrenheit and continue cooking for an additional 30 to 45 minutes until the ribs are very tender and nearly falling off the bone.
  8. Rest and Skim Fat: Remove the pot from the oven and keep the lid on, allowing the dish to rest for 20 minutes. Skim off any fat that has risen to the surface of the sauce before serving.
  9. Serve: Plate the short ribs over creamy mashed potatoes, spooning generous amounts of the rich braising sauce over the top.

Notes

  • Slow Cooker Option: Follow initial sauté and browning steps, then transfer all ingredients to a slow cooker and cook on low for 6-8 hours.
  • Instant Pot Method: Use the sauté setting to cook vegetables and brown ribs as described. Deglaze with wine, add broth, tomato paste, herbs, and all ingredients, then cook on Manual/High pressure for 45 minutes. Allow a natural pressure release for 15 minutes before opening.
  • Make Ahead: The dish benefits from cooking ahead since it requires long braising time. It can be prepared several hours before serving.
  • Freezing Instructions: Before cooking, assemble ingredients up to step 8 in a freezer-safe container and freeze for 4-5 months. Thaw in the refrigerator for 24 hours before cooking. After cooking, cool the dish completely and freeze for 3-4 months; thaw in refrigerator and reheat gently.
  • Author: Amelia
  • Prep Time: 20 minutes
  • Cook Time: 2 hours 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/braised-short-ribs-with-rich-sauce-over-creamy-mashed-potatoes-recipe/