Braised Short Rib Recipe

Cooking Instructions

1. 1

   Preparing the Short Ribs

   Preheat the oven to 325°F (163°C). Season the short ribs 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. Remove from the pot and set aside.

2. 2

   Sautéing Vegetables

   In the same pot, add onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables are softened. Add minced garlic and sauté for another minute.

3. 3

   Deglazing the Pot

   Pour in the red wine and bring to a boil, scraping the bottom of the pot to deglaze. Allow the wine to reduce by half.

4. 4

   Braising

   Return the short ribs to the pot and add the beef broth and rosemary. Bring to a simmer, cover with a lid, and transfer to the oven. Braise for about 3 hours until the meat is tender and falling off the bone.

5. 5

   Making Mashed Potatoes

   While the short ribs are braising, boil the Yukon Gold potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt to taste.

6. 6

   Serving

   Once the short ribs are done, remove them from the pot and let them rest for a few minutes. Strain the braising liquid and reduce it on the stove to create a demi-glace. Serve the short ribs over mashed potatoes, drizzled with the rosemary demi-glace, and garnish with parsley.