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Braised Short Rib Dinner with Mashed Potatoes and Broccolini
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Braised Short Rib Dinner with Mashed Potatoes and Broccolini

4 hServes 4Nutri-Score C€€€
from @mariahhcooks18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • bone-in beef short ribs (patted dry)Meat1.1 kg
  • olive oil (for searing)Pantry30 ml
  • carrots (chopped)Produce4 pieces
  • celery stalks (chopped)Produce4 pieces
  • yellow onion (chopped)Produce1 piece
  • tomato pastePantry30 g
  • beef bouillon basePantry15 g
  • dry red wine (Cabernet Sauvignon)Beverages300 ml
  • beef brothPantry830 ml
  • onion powder (1 tsp)Spices1 piece
  • garlic powder (1 tsp)Spices1 piece
  • all-purpose seasoning (1 tsp)Spices1 piece
  • smoked paprika (½ tsp)Spices0.5 pieces
  • Worcestershire saucePantry15 ml
  • thyme (sprigs)Produce4 pieces
  • rosemary (sprigs)Produce4 pieces
  • garlic (whole bulb)Produce1 piece
  • bay leavesSpices2 pieces
  • golden potatoesProduce450 g
  • heavy creamDairy360 ml
  • unsalted butter (for the mashed potatoes)Dairy57 g
  • garlic powder (1 tsp, for the mashed potatoes)Spices1 piece
  • onion powder (1 tsp, for the mashed potatoes)Spices1 piece
  • seasoned salt (½ tsp)Spices0.5 pieces
  • black pepper (½ tsp, for the mashed potatoes)Spices0.5 pieces
  • chives (2 tbsp, chopped)Produce2 pieces
  • broccoliniProduce300 g
  • lemon (juiced)Produce0.5 pieces
  • unsalted butter (for the broccolini)Dairy42 g
  • salt (½ tsp, for the broccolini)Spices0.5 pieces
  • black pepper (½ tsp, for the broccolini)Spices0.5 pieces
  • unsalted butter (cold, for the red wine reduction)Dairy42 g

per serving

Nutrition

733kcal

Carbs
33 g
Proteins
33 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Stovetop
  • Oven
  • Potato masher
  • Whisk
  • Colander

step by step

Method

  1. Preheat and season the short ribs

    • Preheat the oven to 350°F (175°C).
    • Pat the short ribs dry and season generously with salt and pepper.
    Step 1

  2. Sear the short ribs

    • Heat olive oil in a Dutch oven over medium-high heat.
    • Sear the short ribs on all sides until deeply browned, then set aside.
    Step 2

  3. Sauté the vegetables

    • Add the carrots, celery and yellow onion to the same pot.
    • Sauté until softened, scraping up all the browned bits from the bottom.
    Step 3

  4. Build the braising base

    • Add the tomato paste and beef bouillon base, mix well with the vegetables and cook for a few minutes.
    • Pour in the red wine and mix well, allowing it to reduce by about 25%.
    Step 4

  5. Add the ribs and braising liquid

    • Return the seared short ribs to the pot.
    • Pour in the beef broth, then season with onion powder, garlic powder, all-purpose seasoning and smoked paprika.
    • Add the Worcestershire sauce, rosemary, thyme, garlic bulb and bay leaves.
    Step 5

  6. Braise in the oven

    • Cover the pot and bake at 350°F (175°C) until the short ribs are completely tender and falling off the bone.
    Step 6

  7. Make the mashed potatoes

    • Boil the golden potatoes in salted water until fork tender, then drain.
    • Mash with the heavy cream and unsalted butter until smooth.
    • Season with garlic powder, onion powder, seasoned salt and black pepper, then fold in the chopped chives.
    Step 7

  8. Cook the broccolini

    • Cook the broccolini until tender-crisp.
    • Toss with the lemon juice, unsalted butter, salt and black pepper.
    Step 8

  9. Make the red wine reduction

    • Strain the leftover braising broth and transfer it to a saucepan.
    • Simmer until reduced and slightly thickened.
    • Remove from the heat and whisk in the cold unsalted butter until smooth and glossy.
    Step 9

  10. Serve

    • Serve the short ribs over the creamy mashed potatoes with the lemon butter broccolini.
    • Drizzle with the red wine reduction and enjoy.
    Step 10
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