Description
Tender braised short ribs with creamy garlic mashed potatoes create a comforting and elegant meal. The ribs melt in your mouth, infused with rich red wine flavors, while the smooth mashed potatoes complement every bite. This gluten-free dish is perfect for family gatherings or a cozy dinner.
Ingredients
Scale
- 2 pounds Short Ribs (Well-marbled for best flavor)
- 2 cups Red Wine (Cabernet Sauvignon or Malbec)
- 1 medium Onions (Chopped)
- 4 cloves Garlic (Minced)
- 2 teaspoons Fresh Herbs (Thyme, Rosemary, Chopped)
- 2 pounds Potatoes (Yukon Gold or Russet, Peeled and chopped)
- 1/2 cup Milk (Warm)
- 4 tablespoons Butter (Unsalted)
- 4 cloves Garlic (Mashed with potatoes)
Instructions
- Season the short ribs generously with salt and pepper. In a large Dutch oven, heat a tablespoon of oil over medium-high heat. Sear the ribs for 3-4 minutes on each side until golden brown. Remove and set aside.
- In the same pot, sauté chopped onions and minced garlic for about 2 minutes until fragrant. Add a splash of red wine to deglaze, scraping up browned bits. Pour in the remaining wine and beef broth, then stir in fresh herbs to create the braising liquid.
- Return the short ribs to the Dutch oven, ensuring they are submerged. Cover the pot and reduce heat to low. Simmer gently for 2.5 to 3 hours until the ribs are fork-tender and the meat pulls away from the bone.
- While the ribs cook, bring a large pot of salted water to a boil. Add peeled and chopped Yukon Gold potatoes along with a couple of garlic cloves. Cook for 15-20 minutes until tender. Drain the potatoes, then return them to the hot pot to evaporate excess moisture.
- Add warm milk and butter to the drained potatoes. Using a potato masher, gently mash until creamy and smooth. Avoid overworking to prevent a gluey texture. Season with salt and additional garlic if desired.
- Once the short ribs are ready, carefully plate them over a generous serving of creamy garlic mashed potatoes. Spoon the aromatic braising sauce over the ribs and garnish with freshly chopped herbs for a delightful finishing touch.
Notes
- Store leftover ribs in an airtight container in the fridge for up to 3 days, ensuring they are covered with braising sauce to maintain moisture.
- Leftover mashed potatoes can be stored in a tightly sealed container in the fridge for up to 2 days.
- For longer storage, freeze braised short ribs in freezer-safe bags or containers for up to 3 months. Include some braising sauce.
- Mashed potatoes can also be frozen, though their texture may slightly change upon thawing.
- Reheat ribs gently on the stovetop over low heat, adding a splash of broth or braising liquid. Reheat mashed potatoes gently on the stovetop or in the microwave, adding a splash of milk for creaminess.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braised
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 50 g
- Cholesterol: 120 mg