Red Wine Braised Beef Short Rib Recipe

Prepare the Beef

Preheat your oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Sear the Ribs

Increase the heat to medium-high. Sear the short ribs in the bacon fat until browned on all sides, about 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same pot, add baby carrots, baby turnips, and Paris mushrooms. Sauté for about 5 minutes until they begin to soften.

Deglaze and Braise

Pour in the red wine and beef broth, scraping the bottom of the pot to deglaze. Return the beef ribs and bacon to the pot, along with thyme and bay leaf. Bring to a simmer, cover, and transfer to the oven. Braise for 2.5 to 3 hours, until the meat is tender.

Make Potato Mousseline

While the beef is braising, peel and chop the potatoes. Boil in salted water until tender, about 15 minutes. Drain and mash with butter and heavy cream until smooth. Season with salt to taste.

Serve

Once the beef is tender, remove from the oven. Serve the short ribs over the potato mousseline, spooning the red wine jus and vegetables over the top.