Braised Short Ribs with Garlic Mashed Potatoes
Comfort food extraordinaire! Braised short ribs, marinated in red wine and garlic and cooked low and slow with veggies, beef stock and herbs, all served over garlic mashed potatoes! It just doesn’t get any tastier than this!
Serves 2 very hungry people or 4 normal people
Dry red wine – enough to cover the short ribs (about 3/4 of a bottle)
4 garlic cloves, smashed
• 2 – 3 lbs of short ribs
• 1 tsp of salt
• 1 tsp of pepper
• 2 Tbs of olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 stalks of celery, chopped
• 1 Tbs of flour
• 1 Tbs of tomato paste
• 2 1/2 cups of beef stock
• 1/2 cup of red wine
• 3 sprigs each of fresh rosemary and thyme (may use dried, 1 tsp each)
• 6 garlic cloves, smashed, and chopped
• 1 tsp of kosher salt
• 1 tsp of black pepper
Garlic Mashed Potatoes:
• 3 potatoes, peeled and cut into medium sized pieces
• 3 Tbs of milk
• 2 tsp of garlic, minced
• 2 tsp of salt
• 2 Tbs of butter
• 3 Tbs of sour cream (may use light)
Preheat the oven to 325°
Marinate the short ribs for 3 – 4 hours in the red wine and garlic. Place all in a large ziplock or a deep baking dish. Cover and refrigerate.Remove the short ribs from the marinade and pat dry, season with salt and pepper on both sides.Heat the oil in a large dutch oven and brown the ribs on all sides, about 3-4 minutes on each side.Make sure not to crowd the pan so they brown and not steam, they should not be touching, you will probably have to work in batches.
Remove the ribs from the pot.If there is too much oil, spoon some out, you want just enough to coat the bottom of the pot. Now add in the onions, carrots and celery, cook for 5-6 minutes. Sprinkle in the flour, cook 1 minute, add in the tomato paste, stir to combine.Stir in the beef stock and red wine. Nestle in the short ribs and add the herbs, garlic and salt & pepper. Stir to combine. Place in the oven, covered, for 2 1/2 hours, turn the ribs once during that time, also, check the cooking liquid, add a little more beef stock if needed. While the shorts ribs are cooking, make the mashed potatoes. Peel and cut up the potatoes, cook in a large pot of salted water until tender, drain. In a small saucepan, combine the milk, garlic, salt and pepper, bring just to a boil, turn the heat off, add the butter and stir until melted. Pour over the potatoes, add the sour cream and mash until very smooth, add more milk or sour cream to get the desired consistency. You can also use an electric mixer.
Now, remove the ribs from the pot, strain the liquid, let it sit for a 15 – 20 minutes, then spoon off the fat from the top. Reheat when ready to serve. To serve, spoon the mashed potatoes on a plate, pile on the short ribs and pour on that heavenly sauce!