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Dinner for 4

Braised Short Ribs with Mashed Potatoes

Beef short ribs braise with red wine, broth, vegetables, and herbs while potatoes cook into rich, creamy mash.

$17.16per serving $$$$
195 minstart to table
4servings

AmericanHigh-proteinDinnersThanksgiving on a budgetSummer grillingCold-weather comfortWinter

Ingredients

  • 8 ribs bone-in beef short
  • 1 yellow onion
  • 2 cups red wine
  • 2 cups low sodium beef broth
  • 1/4 cup all-purpose flour
  • 3 carrots
  • 2 stalks celery
  • 2 shallots
  • 2 tbsp olive oil
  • 1 tbsp tomato paste
  • 2 whole sprigs thyme
  • 2 whole sprigs rosemary
  • 2 whole garlic cloves
  • salt and pepper (optional)
  • 2 1/2 lb large yukon gold potatoes
  • 1/3 cup heavy cream
  • 4 oz cream cheese
  • 4 tbsp butter
  • salt and pepper (optional)

Steps

  1. Heat the oven to 325 F, season the short ribs with salt and pepper, and coat them lightly with flour.
  2. Heat olive oil in a large oven-safe pot over medium-high heat and brown the ribs in batches for 8 minutes total.
  3. Cook the onion, carrots, celery, shallots, garlic, and tomato paste in the pot for 5 minutes.
  4. Add the wine, broth, thyme, and rosemary, scrape the pot, return the ribs, and cover the pot.
  5. Braise the ribs in the oven for 2 hours and 30 minutes, until tender and at least 145 F inside.
  6. Boil the potatoes in salted water for 20 minutes, drain and mash them with cream, cream cheese, butter, salt, and pepper.

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