Short Ribs Of Beef Recipe
Slow roasted and braised short ribs, burgundy and port wine reduction with puree of potatoes and asparagus.
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Ingredients
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Main Ingredients
Method
Preparation Instructions
- 1
Prepare the Short Ribs
Preheat the oven to 300°F (150°C). Season the short ribs with salt and black pepper.
- 2
Sear the Ribs
In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 4-5 minutes per side. Remove the ribs and set aside.
- 3
- 4
Deglaze the Pot
Pour in the burgundy and port wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- 5
Add Broth and Herbs
Add beef broth and thyme sprigs. Return the short ribs to the pot, cover, and transfer to the oven. Braise for 3 hours.
- 6
Make the Potato Puree
While the ribs are braising, boil the potatoes in salted water until tender. Drain and return to the pot. Add butter and heavy cream, then mash until smooth. Season with salt to taste.
- 7
Cook the Asparagus
In a pot of boiling water, blanch the asparagus for about 2-3 minutes until tender-crisp. Drain and set aside.
- 8
Finish the Dish
Once the ribs are done, remove from the oven and let rest for 10 minutes. Serve the ribs over potato puree with asparagus on the side, drizzled with the wine reduction sauce.
