Braised Short Ribs with Garlic Mashed Potatoes

Ingredients

• 8 bone-in short ribs
• salt (For seasoning and to taste)
• cracked black pepper (For seasoning)
• 0.5 cup flour (For dredging)
• oil (For searing)
• 1 onion (Chopped)
• celery (3–4 stalks, chopped)
• carrots (3–4, chopped)
• 2 garlic bulbs (Halved crosswise)
• rosemary sprigs (4–6 sprigs)
• 1 bottle red wine (Bottle size not specified)
• 1 box beef broth (Box size not specified)
• 0.25 cup brown sugar
• 4 tbsp butter (For finishing the gravy)
• peppercorns (2–4 tbsp)
• 8 russet potatoes (Peeled and cut)
• 1 stick butter (For the mashed potatoes)
• 20 garlic (Minced)
• 2 cups whole milk
• salt (To taste)
• shredded mozzarella (1–2 cups; fold in while potatoes are hot)

Steps

1. 1

   Preheat the oven to 350°F.

2. 2

   Pat the short ribs dry. Season them generously with salt and cracked pepper, then dredge them lightly in flour.

3. 3

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

4. 4

   Lower the heat to medium. Add the chopped onion, celery, and carrots to the Dutch oven and sauté until softened and lightly golden.

5. 5

   Add the halved garlic bulbs and rosemary sprigs. Stir briefly until fragrant.

6. 6

   Pour in the red wine and beef broth, scraping up all the browned bits from the bottom of the pot.

7. 7

   Stir in the brown sugar and peppercorns, then bring the liquid to a gentle simmer.

8. 8

   Return the short ribs to the pot, nestling them into the liquid. Cover the Dutch oven.

9. 9

   Transfer the covered Dutch oven to the oven and braise for about 3 hours, or until the meat is fall-off-the-bone tender.

10. 10

    Remove the ribs from the pot and keep them warm.

11. 11

    Strain the cooking liquid into a saucepan. Simmer it for 15–20 minutes, until reduced.

12. 12

    Whisk butter into the reduced liquid to finish the gravy.

13. 13

    While the ribs braise or the gravy is prepared, boil the peeled, cut russet potatoes until fork tender.

14. 14

    Drain the potatoes and mash them in a large bowl.

15. 15

    Blend in the whole milk until the potatoes are smooth.

16. 16

    Melt the stick of butter with the minced garlic, then mix the garlic butter into the mashed potatoes.

17. 17

    Season the mashed potatoes with salt to taste.

18. 18

    Fold the shredded mozzarella into the potatoes while they are hot.

Notes

The source does not specify the size of the wine bottle or beef-broth box, and it does not give a precise amount of searing oil or salt. The potato preparation does not state how long to boil the potatoes, so cook until fork tender as directed.

Nutrition per serving

• main
• braised
• oven-cooked
• beef
• comfort food
• mashed potatoes
• family-style