Slow-braised short ribs are the kind of meal that turns a cold February evening into something memorable. Rich, deeply flavored, and meant to be enjoyed slowly, this dish is perfect for a cozy dinner at home or an unhurried weekend meal.
INGREDIENTS
for the ribs
4 pounds bone-in beef short ribs
kosher salt and freshly ground black pepper
2 Tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 Tablespoons tomato paste
2 cups dry red wine
2 cups beef broth
2–3 sprigs fresh thyme
1 bay leaf
for the mashed potatoes
(serves 4-6)
2 ½ pounds Yukon gold potatoes, peeled and cubed
4 cloves garlic
½ cup heavy cream
4 Tablespoons butter
salt and black pepper, to taste
METHOD
Preheat oven to 325 degrees. Season short ribs generously with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, working in batches if needed. Remove and set aside.
Reduce heat to medium. Add onion, carrots, and celery to the pot and cook until softened, about 5 minutes. Stir in garlic and tomato paste and cook another minute. Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes to reduce slightly. Add beef broth, thyme, and bay leaf. Return short ribs to the pot.
Cover and transfer to the oven. Braise for 2 ½ to 3 hours, until the meat is fork-tender and pulling away from the bone.
About 30 minutes before the ribs are done, prepare the mashed potatoes. Boil potatoes in well-salted water until fork-tender, then drain. Meanwhile, gently simmer garlic cloves in cream for 10 minutes until softened. Use a ricer or hand mash potatoes with butter and garlic cream until smooth. Season with salt and pepper. Keep warm until ready to serve.
Remove ribs from the oven and tent loosely with foil. Skim excess fat from the sauce and simmer briefly on the stovetop if you’d like it slightly thicker. Serve ribs over mashed potatoes, spooning sauce generously over the top.
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