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Braised Short Ribs with Garlic Mashed Potatoes
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Braised Short Ribs with Garlic Mashed Potatoes

4 hServes 8Nutri-Score D€€€
from @seattlehanddoc8 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • bone-in short ribsMeat8 pieces
  • saltSpices10 g
  • cracked black pepper (cracked)Spices5 g
  • flourPantry60 g
  • oil (for searing)Pantry45 ml
  • onion (chopped)Produce1 piece
  • celery stalks (chopped)Produce4 pieces
  • carrots (chopped)Produce4 pieces
  • garlic bulbs (halved crosswise)Produce2 pieces
  • rosemary (sprigs)Produce5 pieces
  • red wineBeverages750 ml
  • beef brothPantry900 ml
  • brown sugarPantry50 g
  • butterDairy56 g
  • peppercornsSpices18 g
  • russet potatoes (peeled and cut)Produce8 pieces
  • butterDairy113 g
  • garlic cloves (minced)Produce20 pieces
  • whole milkDairy480 ml
  • salt (to taste)Spices5 g
  • shredded mozzarella (shredded)Dairy150 g

per serving

Nutrition

568kcal

Carbs
43 g
Proteins
26 g
Fat
33 g
Adapt tools

what you’ll use

Tools

  • Dutch oven
  • Saucepan
  • Stockpot
  • Mixing bowl
  • Potato masher
  • Oven

step by step

Method

  1. Preheat and prepare the ribs

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

  2. Sear the short ribs

    • Heat oil in a large Dutch oven over medium-high heat.
    • Sear the ribs on all sides until deeply browned, about 2–3 minutes per side.
    • Remove the ribs and set aside.
    Step 2

  3. Sauté the vegetables

    • Lower the heat to medium and add the onion, celery and carrots.
    • Sauté until softened and lightly golden.
    • Add the halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant.
    Step 3

  4. Build the braising liquid

    • Pour in the red wine and beef broth, scraping up all the browned bits.
    • Stir in the brown sugar and peppercorns and bring to a gentle simmer.
    Step 4

  5. Braise the short ribs

    • Return the short ribs to the pot, nestling them into the liquid.
    • Cover and braise in the oven until the meat is fall-off-the-bone tender.
    Step 5

  6. Make the gravy

    • Remove the ribs and keep warm.
    • Strain the cooking liquid into a saucepan and simmer until reduced.
    • Whisk in the butter to finish the gravy.
    Step 6

  7. Boil the potatoes

    • Boil the peeled, cut potatoes until fork tender.
    • Drain and mash in a large bowl.
    Step 7

  8. Flavor the mash

    • Blend in the milk until smooth.
    • Melt the butter with the garlic, then mix it in.
    • Season with salt to taste.
    • Fold in the mozzarella while hot.
    Step 8

  9. Serve

    • Plate the short ribs with the garlic mashed potatoes and spoon over the gravy.
    Step 9
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