Braised Boneless Short Rib Recipe

Preparation

1. 1

   Prepare the Short Ribs

   Preheat the oven to 325°F (160°C). Season the boneless short ribs with salt and black pepper.

2. 2

   Sear the Meat

   In a large Dutch oven, heat olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned. Remove the ribs and set aside.

3. 3

   Sauté Vegetables

   In the same pot, add chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute.

4. 4

   Deglaze the Pot

   Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a simmer and let reduce for about 5 minutes.

5. 5

   Add Broth and Herbs

   Add the beef broth, thyme, and bay leaves. Return the seared short ribs to the pot, ensuring they are submerged in the liquid.

6. 6

   Braise

   Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fork-tender.

7. 7

   Prepare Mashed Potatoes

   While the ribs are braising, peel and chop the Yukon Gold potatoes. Boil them in salted water until tender, about 20 minutes. Drain and return to the pot.

8. 8

   Mash Potatoes

   Add butter and milk to the drained potatoes. Mash until smooth and creamy. Season with salt to taste.

9. 9

   Serve

   Once the short ribs are done braising, remove them from the pot and let them rest for a few minutes. Serve the short ribs over a bed of Yukon Gold mashed potatoes, spooning the braising liquid over the top.