Braised Short Ribs with Garlic Mashed Potatoes
Tender, fall-off-the-bone red wine braised bone-in short ribs served with rich gravy and cheesy garlic mashed potatoes.
Ingredients
- 8 bone-in short ribs
- Salt + cracked pepper
- ½ cup flour
- Oil for searing
- 1 onion, chopped
- 3-4 celery stalks + 3-4carrots, chopped
- 2 garlic bulbs, halved crosswise
- 4–6 sprigs rosemary
- 1 bottle red wine
- 1 box beef broth
- ¼ cup brown sugar
- 4 tbsp butter
- 2-4 tbsp peppercorns
- 8 russet potatoes, peeled / cut
- 1 stick butter
- 20 cloves garlic, minced
- 2 cups whole milk
- Salt, to taste
- 1–2 cups shredded mozzarella
Method
- 1
Preheat oven to 350°F. Pat short ribs dry, season generously with salt and pepper, then dredge lightly in flour.
- 2
Heat oil in a large Dutch oven over medium-high heat and sear ribs on all sides until deeply browned (about 2–3 min per side). Remove and set aside.
- 3
Lower heat to medium. Add onion, celery, and carrots to the pot and sauté until softened and lightly golden.
- 4
Add halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant.
- 5
Pour in red wine and beef broth, scraping up all the browned bits. Stir in brown sugar and peppercorns and bring to a gentle simmer.
- 6
Return short ribs to the pot, nestling them into the liquid. Cover and braise in the oven for about 3 hours, or until meat is fall-off-the-bone tender.
- 7
Remove ribs and keep warm. Strain the cooking liquid into a saucepan and simmer 15–20 minutes until reduced. Whisk in butter to finish the gravy.
- 8
Boil potatoes until fork tender.
- 9
Drain and mash in a large bowl.
- 10
Blend in milk until smooth.
- 11
Melt butter with garlic; mix in.
- 12
Salt to taste.
- 13
Fold in mozzarella while hot.