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A bowl of stew with mashed potatoes on the side.

Braised Short Ribs

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Ingredients
  

  • Braised Short Ribs:
  • 6 bone-in short ribs
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon cracked black pepper
  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 garlic cloves, smashed
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • 1½ cups tomato paste
  • 2 cups red wine
  • 2 cups beef/chicken broth or water
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Creamy Mashed Potatoes:
  • 1½ - 2 pounds russet potatoes,  peeled and cut into 1-inch cubes
  • 8 tablespoons butter, room temperature
  • ⅓ cup half and half, room temperature
  • 3 -4 cloves garlic confit, or roasted garlic
  • 1 teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black, or white pepper
  • ¼ cup grated parmesan cheese

Instructions
 

  • Braised Short Ribs:
  • Preheat the oven to 375° F.
  • Sprinkle 1½ teaspoons of salt and black pepper on both sides of short ribs.
  • Heat 2 tablespoons oil in a Dutch oven or large pot over high heat. Add half of the short ribs and brown for 3 minutes per side. Remove from pan and place on a sheet pan. Continue with the remaining short ribs and repeat the same process. Remove from the pan and add to the sheet pan with the first batch of short ribs.
  • Using the same pan, drain the fat and wipe with paper-towel. Coat the bottom with the remaining 2 tablespoons of oil over medium heat. Add onion, carrots, and celery and saute for 5 minutes. Add garlic and continue to saute for 30 seconds. Season the vegetables with the remaining ½ teaspoon of salt. Add the tomato paste and brown for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat to a low setting. Reduce the mixture by half.
  • Return the short ribs to the pan; add 2 cups of broth or water until the liquid has just about covered the meat. Add the thyme and bay leaves. Cover the pan and roast in the oven for 3 hours, adding more liquid, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let the sauce reduce. When done the meat should be very tender but not falling apart. Season to taste with salt, if needed, and serve with the braising liquid over creamy mashed potatoes. Enjoy!
  • Creamy Mashed Potatoes:
  • Place the potatoes in a large pot. Cover the potatoes with water and bring to a boil. Reduce to a simmer, and cook until the potatoes are fork-tender, 10-15 minutes. Drain the potatoes in a colander and return to the hot pot. Let the potatoes rest for 1 minute for any remaining liquid to evaporate. Add the butter, half and half, garlic, salt, and pepper. Mash the potatoes and stir until all the ingredients are well combined. Add the parmesan cheese, check for seasoning, and stir until well combined.