Braised Short Ribs Recipe

Cooking Instructions

1. 1

   Prepare the Short Ribs

   Preheat the oven to 300°F (150°C). Season the short ribs generously with salt and pepper.

2. 2

   Sear the Ribs

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

3. 3

   Sauté Vegetables

   In the same pot, add the onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.

4. 4

   Deglaze the Pot

   Pour in the red wine and scrape up any browned bits from the bottom of the pot. Cook for 2-3 minutes.

5. 5

   Add Broth and Herbs

   Return the short ribs to the pot. Add the beef broth, bay leaves, and thyme. Bring to a simmer.

6. 6

   Braise the Ribs

   Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender and falling off the bone.

7. 7

   Make the Yukon Mash

   While the ribs are braising, peel and chop the Yukon Gold potatoes. Boil in salted water until tender, about 15-20 minutes. Drain and return to the pot.

8. 8

   Creamy Mash Preparation

   Add butter and heavy cream to the potatoes. Mash until smooth and creamy. Season with salt to taste.

9. 9

   Serve

   Once the ribs are done, remove from the oven. Serve the short ribs over the creamy Yukon mash and drizzle with natural jus from the pot.