Short Ribs Recipe
Recipe information
Make Short Ribs in just 4h . Burgundy Braised Beef Short Ribs, Roasted Carrots, Parsnips, Peas, Pearl Onions, Olive Oil Mashed Potato
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Short Ribs & Braise
Roasted Root Vegetables & Onions
Mashed Potatoes
Peas & Garnish
Short Ribs & Braise
1. Preheat and prep
Preheat oven to 325°F (160°C). Pat short ribs dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust each rib with 1 tablespoon flour, shaking off excess.
2. Brown the ribs
Heat a large Dutch oven or ovenproof heavy pot over medium-high heat. Add 2 tablespoons vegetable oil. When shimmering, brown short ribs in batches, 3–4 minutes per side, until deep golden. Transfer browned ribs to a plate.
3. Sauté aromatics
Reduce heat to medium, add 1 tablespoon butter to the pot. Add 1 cup chopped onion, 1 cup diced carrot, 1 cup diced celery and sauté until softened and beginning to brown, about 6–8 minutes. Add 3 smashed garlic cloves and cook 30 seconds. Stir in 2 tablespoons tomato paste and cook 1–2 minutes until it darkens slightly.
4. Deglaze and assemble
Pour in 2 cups dry red wine to deglaze, scraping up browned bits. Simmer 4–5 minutes to reduce slightly. Add 3 cups beef stock, return short ribs and any accumulated juices to the pot so they are partially submerged (liquid should come about two-thirds up the ribs). Add 3 thyme sprigs, 2 bay leaves and the tied parsley stems.
5. Braise
Bring liquid to a gentle simmer on the stovetop, then cover and transfer to the preheated oven. Braise until meat is very tender and falling from the bone, 2.5–3 hours. Check at 2 hours: ribs should be tender but still intact; continue if needed.
6. Strain and finish sauce
When ribs are tender, remove pot from oven. Using tongs, transfer ribs to a tray and tent with foil. Strain braising liquid through a fine mesh sieve into a saucepan, pressing on solids to extract flavor, discarding solids. Skim excess fat from the surface of the sauce. Taste sauce and, if you prefer a thicker glaze, whisk 1 tsp cornstarch with 1 tbsp cold water to make a slurry, bring sauce to a simmer and whisk in slurry until slightly thickened. Keep warm.
Roasted Root Vegetables & Onions
7. Prep and roast
Increase oven temperature to 400°F (200°C) after ribs are removed (or roast concurrently if space allows by starting at 400°F and braising covered at 325°F for ribs — recommended to roast after braise for timing). Toss 3 cut carrots, 2 cut parsnips and 12 peeled pearl onions with 2 tablespoons olive oil, 1 tsp salt and 1/2 tsp pepper on a rimmed baking sheet. Spread in one layer and roast until caramelized and tender, 25–30 minutes, shaking pan halfway through.
Mashed Potatoes
9. Cook potatoes
Place 1.5 lbs peeled and cubed Yukon Gold potatoes in a pot and cover with cold water by 1 inch. Add 1 tsp salt. Bring to a simmer over high heat, then reduce to a medium simmer and cook until potatoes are very tender, 12–15 minutes. Drain well.
10. Mash and season
Return hot drained potatoes to the pot off the heat for 1 minute to allow excess moisture to steam off. Mash with a potato masher or ricer, then add 3 tablespoons unsalted butter, 1/2 cup warmed whole milk and 1 tablespoon olive oil. Mash until smooth and creamy. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until plating.
Peas & Garnish
11. Cook peas
Bring a small pot of salted water to a boil. Add 1 cup peas and blanch 1–2 minutes until bright green and tender. Drain and immediately toss with 1 teaspoon unsalted butter and 1 tablespoon chopped fresh parsley. Season to taste with a pinch of salt and pepper.
12. Plate and serve
To serve, spoon a generous portion of olive oil mashed potato onto each plate. Arrange 1 short rib per serving on the potatoes. Surround with roasted carrots, parsnips and pearl onions. Spoon warm reduced braising sauce over the short rib and vegetables (reserve a little extra sauce at the table). Add a small mound of buttered peas alongside. Garnish with extra chopped parsley if desired.
Local Coupons
No local coupons found for this recipe's ingredients.