Braised Short Ribs Recipe

Inspired by Roy's Waikiki

Time3h 30m

Serves4

Creamy Yukon Mash Potatoes, Natural Jus

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Ingredients

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Short Ribs

4 lbs Beef short ribs

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs olive oil

1 cup Onion, chopped

2 medium Carrots, chopped

2 stalks Celery, chopped

4 cloves Garlic, minced

4 cups Beef broth

1 cup Red wine

2 tbs Thyme, fresh

2 leaves Bay leaves

Yukon Mash Potatoes

2 lbs Yukon Gold potatoes, peeled and cubed

4 tbs Butter

1 cup Heavy cream

to taste Celtic sea salt

to taste black pepper

Method

Prepare the Short Ribs

Season the Ribs

Preheat the oven to 350°F (175°C). Season the short ribs generously with salt and black pepper on all sides.

Sear the Ribs

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

Sauté Vegetables

In the same pot, add onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in garlic and cook for another minute.

Deglaze and Add Liquids

Pour in the red wine to deglaze the pan, scraping up any browned bits. Add beef broth, thyme, and bay leaves. Bring to a simmer.

Braise the Ribs

Return the short ribs to the pot, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender and falls off the bone.

Prepare the Yukon Mash Potatoes

Cook the Potatoes

In a large pot, cover the Yukon Gold potatoes with water and bring to a boil. Cook until tender, about 15-20 minutes. Drain and return to the pot.

Mash and Mix

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

Serve

Plate the Dish

Serve the braised short ribs over a generous scoop of Yukon mash potatoes with a drizzle of natural jus from the pot.