Braised Short Ribs with Garlic Mashed Potatoes

Ingredients

• 8 bone-in short ribs (patted dry)
• salt (for seasoning)
• cracked pepper (for seasoning)
• 0.5 cup flour (for dredging)
• oil (for searing)
• 1 onion (chopped)
• 3.5 celery stalks (chopped (3-4 stalks))
• 3.5 carrots (chopped (3-4 carrots))
• 2 garlic bulbs (halved crosswise)
• 5 sprigs rosemary (4-6 sprigs)
• 1 bottle red wine (approx 750ml)
• 1 box beef broth (approx 32 oz)
• 0.25 cup brown sugar
• 4 tbsp butter (to finish gravy)
• 3 tbsp peppercorns (2-4 tbsp)
• 8 russet potatoes (peeled and cut)
• 1 stick butter (for potatoes)
• 20 cloves garlic (minced)
• 2 cups whole milk
• salt (to taste for potatoes)
• 1.5 cups shredded mozzarella (1-2 cups)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   Pat the 8 bone-in short ribs dry with paper towels. Season them generously with salt and cracked pepper, then dredge each rib lightly in the 1/2 cup of flour.

3. 3

   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 from the pot and set them aside.

4. 4

   Lower the heat to medium. Add the chopped onion, celery, and carrots to the same pot. Sauté until the vegetables are softened and lightly golden.

5. 5

   Add the 2 halved garlic bulbs and 4-6 rosemary sprigs to the pot, stirring briefly until fragrant.

6. 6

   Pour in the bottle of red wine and the box of beef broth. Use a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pot.

7. 7

   Stir in 1/4 cup brown sugar and 2-4 tbsp peppercorns. Bring the mixture to a gentle simmer.

8. 8

   Return the seared short ribs to the pot, nestling them into the liquid. Cover the Dutch oven and place it in the preheated oven.

9. 9

   Braise for about 3 hours, or until the meat is fall-off-the-bone tender.

10. 10

    Once tender, remove the ribs from the liquid and keep them warm.

11. 11

    Strain the cooking liquid through a fine-mesh sieve into a saucepan. Simmer for 15–20 minutes until the liquid has reduced and thickened slightly.

12. 12

    Whisk in 4 tbsp of butter to finish the gravy, creating a glossy sauce.

13. 13

    For the potatoes: Place the 8 peeled and cut russet potatoes in a large pot of water. Boil until they are fork tender.

14. 14

    Drain the potatoes and mash them in a large bowl.

15. 15

    Blend in 2 cups of whole milk until the potatoes are smooth.

16. 16

    In a separate small pan, melt 1 stick of butter with 20 minced cloves of garlic. Mix this garlic butter into the mashed potatoes.

17. 17

    Add salt to taste.

18. 18

    Fold in 1-2 cups of shredded mozzarella while the potatoes are still hot so the cheese melts through.

Notes

The recipe suggests using a Dutch oven for the braising process (specifically mentioning HexClad). Straining the braising liquid is essential for a smooth, professional-style gravy.

Nutrition per serving

• main
• dinner
• comfort food
• braised
• beef
• slow-cooked
• baked