Braised Short Ribs with Creamy Mashed Potatoes & Carrots
Ingredients:
For the Short Ribs:
2.5–3 lbs bone-in beef short ribs
Salt & pepper, to taste
2 tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, or use more broth)
2 tbsp tomato paste
2 tsp fresh thyme (or 1 tsp dried)
2 large carrots, cut into chunks
For the Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled and cubed
4 tbsp butter
1/2 cup heavy cream (or milk)
Salt, to taste
Garnish:
Fresh parsley, chopped
Instructions:
Sear the Short Ribs:
Preheat oven to 325°F (160°C).
Season ribs generously with salt and pepper.
In a Dutch oven or heavy pot, heat olive oil over medium-high and sear ribs on all sides until browned. Remove and set aside.
Build the Braising Base:
In the same pot, sauté onion until softened, then add garlic and tomato paste.
Pour in wine (if using), scraping up any browned bits. Simmer 2–3 mins.
Add beef broth, thyme, carrots, and short ribs. Bring to a simmer.
Braise:
Cover and transfer to the oven. Braise for 2.5 to 3 hours, or until the beef is fall-off-the-bone tender.
Make the Mashed Potatoes:
Boil potatoes until tender. Drain and mash with butter, cream, and salt until smooth.
Serve:
Plate mashed potatoes and top with short ribs and carrots. Spoon gravy over the top.
Garnish with parsley and serve with a refreshing drink or wine pairing.
This dish is rich, comforting, and restaurant-quality—perfect for cozy nights or special dinners.