Braised Short Rib Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   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 the ribs and set aside.

2. 2

   Sauté the Vegetables

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

3. 3

   Braise the Ribs

   Pour in the beef broth and red wine, scraping the bottom of the pot to deglaze. Add thyme, bay leaves, and the seared short ribs back into the pot. Bring to a simmer.

4. 4

   Cook in the Oven

   Cover the pot and transfer it to the oven. Braise for 3 hours, or until the ribs are tender.

5. 5

   Prepare the Mashed Potatoes

   While the ribs are cooking, prepare the mashed potatoes. Boil the potatoes in salted water until tender. Drain and return to the pot. Add butter and milk, then mash until smooth. Season with salt and pepper to taste.

6. 6

   Cook the Garden Vegetables

   Steam or sauté the garden vegetables until tender, about 5-7 minutes. Season with salt and pepper.

7. 7

   Serve

   Once the short ribs are done, serve them alongside the mashed potatoes and garden vegetables. Enjoy!