Red Wine Braised Short Ribs
These red wine braised short ribs are cooked low and slow until fall-apart tender, finished with a smooth blended sauce and served over creamy mashed potatoes.
Prep Time 30 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 30 minutes mins
- 8 bone in short ribs
- 2.5 tsp kosher salt plus more to taste
- 1.5 tsp black pepper
- 1/2 cup all purpose flour for dredging
- 3 tbsp avocado oil for searing
- 2 sweet yellow onion sliced
- 2 carrots chopped
- 1 celery stalk chopped
- 1 tbsp whole grain mustard
- 2 tbsp tomato paste
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 12 garlic cloves peeled
- 1.5 cups red wine cabernet sauvignon or merlot
- 3 cups beef stock
- 3 sprigs thyme
- 2 bay leaves
Triple Cream Mashed Potatoes
- 8 tbsp buttet 1 stick
- 3/4 cup heavy cream
- 4 oz cream cheese
- 1 garlic clove for simmering
- salt to taste
Red Wine Braised Short Ribs
Preheat the oven to 300°F.
Season the short ribs with salt and pepper, then lightly dredge in flour, shaking off any excess.
Heat the avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2 minutes per side. Remove and set aside.
Reduce the heat to medium and add the onions. Cook, stirring often, until deeply caramelized, about 20 minutes.
Add the carrots and celery and cook for 2 to 3 minutes.
Stir in the mustard, tomato paste, balsamic vinegar, brown sugar, and garlic. Cook for 1 to 2 minutes, until fragrant.
Pour in the red wine and simmer uncovered for about 20 minutes, until reduced and slightly syrupy.
Return the short ribs to the pot and add the beef stock, thyme, and bay leaves. Season lightly with additional salt and pepper if needed.
Bring to a gentle simmer, cover, and transfer to the oven.
Cook for about 3 hours, until the short ribs are very tender.
Remove the short ribs and discard the thyme and bay leaves.
Simmer the sauce on the stovetop for 5 to 10 minutes, then blend until smooth using an immersion blender.
Return the short ribs to the sauce and keep warm until ready to serve.
Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender(about 25 min). Drain well.
While the potatoes cook, add the butter, cream, and garlic clove to a small saucepan. Bring to a low simmer, then remove the garlic and keep warm.
Rice or mash the hot potatoes until smooth.
Stir in the warm cream mixture, then add the cream cheese and mix until fully incorporated.
Season with salt to taste and keep warm until ready to serve.
