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Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash

Indulge in the comforting warmth of braised short ribs, perfect for cozy family dinners, romantic date nights, or festive gatherings

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Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash
Chef profile

JUE

Enjoy home-cooked meals made with love and shared from a family kitchen.

Chef's Essential Tips

Essential Ingredients Selection

Creating Your Masterpiece

Custard Development:
Begin by whisking egg yolks, sugar, and vanilla until pale and fluffy. The mixture should ribbon when lifted.
Flour Integration:
Sift flour carefully into egg mixture, ensuring no lumps form. This step is crucial for smooth custard texture.
Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash

Crafting the Ultimate Beverage

Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Flavor Infusion:
Slowly add spices or herbs of your choice, ensuring even distribution. This step enhances the depth of flavor.
Base Preparation:
Begin by blending fresh fruits, yogurt, and honey until smooth. The mixture should have a creamy texture.
Baking Tips
Make sure the custard is completely cool before filling the pastry horns.
If you don't have cream horn molds, you can use aluminum foil shaped into cones.
The custard can be made a day ahead and refrigerated.
Be sure to dust with powdered sugar just before serving to prevent it from absorbing into the pastry.
Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash

Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash

Indulge in the comforting warmth of braised short ribs, perfect for cozy family dinners, romantic date nights, or festive gatherings. These succulent beef short ribs are slowly cooked in a rich blend of red wine, aromatic garlic, and fresh herbs, creating a savory and slightly tangy sauce that melts in your mouth. Paired with creamy garlic mashed potatoes, this dish offers a beautiful contrast of textures – the tender meat falls off the bone while the velvety mash blankets each bite in deliciousness. As the flavors meld and deepen during the cooking process, you'll experience a delightful harmony of sweet, savory, and umami notes, leaving everyone at the table craving more. This recipe doesn't just fill the stomach; it warms the heart and creates lasting memories around the dinner table, inviting laughter and joy with every shared bite.

Rich and Tender Braised Short Ribs with Red Wine and Creamy Garlic Mash
Prep Time
30 Minutes
Cook Time
3 Hours
Total Time
3 Hours 30 Minutes
Chef
JUE
Category
Main Course
Difficulty
Medium
Cuisine
American
Yield
6 servings
Dietary
Gluten-Free
★ ★ ★ ★ ★
0% Complete

Ingredients

For the Short Ribs:
01
4 pounds beef short ribs, bone-in for added flavor
02
2 tablespoons olive oil, for browning the meat
03
1 large onion, chopped, adds sweetness and depth
04
2 carrots, peeled and diced, for sweetness
05
4 cloves garlic, minced, enhances flavor and aroma
06
2 cups red wine, a full-bodied wine works best
07
2 cups beef broth, for richness and moisture
08
2 sprigs fresh rosemary, infuses a savory, aromatic flavor
09
Salt and pepper, to taste
For the Garlic Mash:
10
2 pounds Yukon Gold potatoes, their creaminess is perfect for mashing
11
4 cloves garlic, roasted or boiled, to impart a mellow flavor
12
1/2 cup heavy cream, for richness and smooth texture
13
4 tablespoons unsalted butter, adds richness and flavor
14
Salt, to taste

Instructions

01
Step 1: Preheat your oven to 325°F (163°C). This low temperature will ensure the short ribs become exceptionally tender during the long cooking process.
02
Step 2: Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. This step seals in the meat's juices and enhances the flavor.
03
Step 3: Remove the ribs and set aside. In the same pot, add chopped onion and diced carrots. Sauté for about 5 minutes until they soften and the onion is translucent, stirring often to avoid burning.
04
Step 4: Add minced garlic to the pot and sauté for an additional minute until fragrant, being careful not to let it brown.
05
Step 5: Pour in the red wine, scraping the bottom of the pot to deglaze and release any flavorful bits stuck to the bottom. Bring to a simmer and let it reduce by half, about 5-7 minutes.
06
Step 6: Return the short ribs to the pot and add beef broth and rosemary sprigs. The liquid should almost cover the meat. Bring to a gentle simmer.
07
Step 7: Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender, checking halfway through to ensure there’s enough liquid.
08
Step 8: While the ribs are braising, prepare the garlic mash. Peel and chop the Yukon Gold potatoes into equal-sized pieces. Place them in a large pot and cover with cold water, adding a pinch of salt.
09
Step 9: Bring the potatoes to a boil over medium heat and cook until fork-tender, about 15-20 minutes. While the potatoes cook, roast or boil 4 cloves of garlic until soft.
10
Step 10: Drain the potatoes and return them to the pot. Add roasted or boiled garlic, heavy cream, unsalted butter, and salt. Mash until smooth and creamy, adjusting seasoning as needed.
11
Step 11: Once the ribs are done, remove from the oven and let them rest for about 10 minutes. Serve the ribs over a bed of creamy garlic mash, drizzled with the luscious sauce from the pot.
12
Step 12: Enjoy your hearty meal with a glass of the same red wine used in cooking for a perfect pairing.