Description
Fall-apart tender short ribs in a deep red-wine gravy served over creamy garlic mashed potatoes.
Ingredients
- Beef short ribs
- Red wine
- Beef broth
- Garlic mashed potatoes
- Onions
- Carrots
- Tomato paste
- Olive oil
- Thyme
- Rosemary
- Salt
- Pepper
- Butter
- Cream
Instructions
- Season short ribs with salt and pepper; sear in a hot pot until well browned on all sides.
- Add onions, carrots, and garlic; sauté briefly, then stir in tomato paste.
- Deglaze with red wine and reduce by half.
- Add beef broth, herbs, and ribs; cover and braise in the oven at 325°F for 2½–3 hours until fork-tender.
- Make garlic mash with boiled potatoes, butter, cream, salt, and roasted or fresh garlic.
- Remove ribs, strain the sauce if desired, and simmer to thicken.
- Serve ribs over garlic mash with plenty of glossy red-wine sauce.
Notes
- Ensure the short ribs are well-browned for maximum flavor.
- Adjust the consistency of the sauce by simmering longer if needed.
- For a richer mash, use roasted garlic instead of fresh.
- Prep Time: 30 minutes
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg