Braised Beef Short Ribs with Mashed Potatoes

Ingredients

• 2 Beef short ribs
• 4 cloves Garlic
• 1 Onion (large)
• 4 stalks Celery
• 2 Carrot
• 1.5 tbsp Tomato puree
• 4 Bay leaves
• 6 sprigs Thyme
• 700 ml Beef stock (Use half for braising and half after removing the vegetables, to deglaze the pan.)
• 500 ml Red wine
• Salt (to taste, for seasoning the short ribs and potatoes)
• Black pepper (to taste, for seasoning the short ribs and potatoes)
• 900 g Maris Piper potatoes
• 150 g Salted butter
• 50 ml Whole milk (Use 50–100 ml depending on the desired consistency; 50 ml is the minimum listed amount.)
• Chives (finely sliced, for serving)

Steps

1. 1

   Season the short ribs all over with salt and black pepper.

2. 2

   Brown the short ribs in a pan until well coloured on the outside. Transfer them to a plate and set aside.

3. 3

   Add the garlic, onion, celery, and carrot to the same pan. Let the vegetables sweat for 5–10 minutes.

4. 4

   Add the tomato puree and cook it for about 5 minutes.

5. 5

   Pour in the red wine and half of the beef stock. Bring the liquid to a simmer.

6. 6

   Return the short ribs to the pan and add the bay leaves and thyme.

7. 7

   Fold a piece of baking parchment in half repeatedly, measure it against the centre of the pan, trim away the excess, and cut off the pointed end. Lay the parchment over the contents and cover the pan with its lid.

8. 8

   Bake at 150°C for about 4 hours. Baste the ribs about once every hour to keep them from drying out.

9. 9

   The braise may be prepared up to this point the day before, if desired.

10. 10

    Transfer the short ribs to a separate tray. Remove the vegetables from the pan, as indicated by the recipe’s allocation of the remaining stock after the vegetables are removed.

11. 11

    Add the remaining beef stock to the pan to deglaze it. Reduce over high heat until the sauce is shiny and concentrated.

12. 12

    Return the short ribs to the sauce to warm through, and cover the pan with a lid.

13. 13

    Prepare the mashed potatoes using the potatoes, butter, milk, salt, and pepper listed in the caption; the source does not provide the mash-making method.

14. 14

    Finely slice the chives. The creator scatters them over a separate tray before plating.

15. 15

    Spoon the sauce onto the base of each plate, add a pillow of mashed potato, and place the beef on top. Finish with the chives.

Notes

The creator does not describe how to cook or mash the potatoes, and gives no separate boiling time or potato preparation method. The written ingredient list specifies 700 ml beef stock divided equally; the transcript describes adding stock with the wine and later using stock to deglaze. Red wine may retain alcohol after cooking.

Nutrition per serving

• main
• dinner
• braised
• oven-cooked
• comfort food
• make-ahead
• contains dairy
• contains alcohol