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Braised Beef Short Ribs with Mashed Potatoes
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Braised Beef Short Ribs with Mashed Potatoes

4 h 30 minServes 4Nutri-Score D€€€
from @3piecesofpecan7 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • boneless beef short ribs (patted dry)Meat1.1 kg
  • salt (for seasoning)Spices8 g
  • black pepper (freshly ground)Spices3 g
  • high heat oilPantry30 ml
  • white onion (roughly chopped)Produce1 piece
  • carrots (roughly chopped)Produce2 pieces
  • celery stalks (roughly chopped)Produce2 pieces
  • tomato pastePantry85 g
  • Cabernet Sauvignon (half a bottle)Beverages375 ml
  • beef brothPantry1.2 litres
  • peppercorns (whole)Spices6 g
  • fresh rosemary (sprigs)Produce3 pieces
  • fresh thyme (sprigs)Produce4 pieces
  • garlic (head, cut in half)Produce1 piece
  • bay leavesSpices2 pieces
  • water (for the sauce)Other120 ml
  • butter (for potatoes and sauce)Dairy140 g
  • russet potatoes (peeled and roughly chopped)Produce4 pieces
  • heavy creamDairy120 ml
  • broccolini (steamed)Produce300 g
  • parsley (chopped)Produce5 g

per serving

Nutrition

793kcal

Carbs
48 g
Proteins
33 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Blender
  • Potato masher
  • Stockpot
  • Colander
  • Stovetop
  • Oven

step by step

Method

  1. Season and brown the short ribs

    • Season the short ribs generously with salt and pepper on all sides.
    • Heat the Dutch oven over medium-high heat and add the oil.
    • Brown the short ribs on each side for about 2 minutes, then set aside and keep the browned bits in the pot.
    Step 1

  2. Cook the vegetables

    • Lower the heat to medium and add the onion, carrots and celery.
    • Cook for a few minutes, then add the tomato paste in the middle.
    • Let it cook a few minutes and stir everything together.
    Step 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Let it reduce for about 5 minutes.
    Step 3

  4. Braise the short ribs

    • Nestle the short ribs back into the pot and add the beef broth.
    • Add the peppercorns, rosemary, thyme, halved garlic head and bay leaves, and make sure everything is submerged.
    • Cover and braise in the oven at 175 °C for about 3 hours, adding more broth after 2 hours if needed.
    Step 4

  5. Boil the potatoes

    • Peel and roughly chop the potatoes.
    • Add them to a large pot of boiling water and cook until fork tender, about 20 minutes.
    • Drain the potatoes and discard the water.
    Step 5

  6. Make the mashed potatoes

    • Add butter to the pot and pass the potatoes through a ricer.
    • Stir in the heavy cream and more butter.
    • Season with salt and black pepper until light and fluffy.
    Step 6

  7. Blend the sauce

    • Remove the short ribs from the pot and set aside.
    • Discard the bay leaves, rosemary and thyme.
    • Blend the braising liquid with a little water, then return it to the pot with some butter and let it simmer.
    Step 7

  8. Serve

    • Plate the mashed potatoes with the short ribs and steamed broccolini.
    • Cover with the sauce and finish with chopped parsley.
    Step 8
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