Red Wine Braised Beef Short Rib Recipe

Sear the Ribs

Preheat the oven to 325°F (160°C). Season the beef short ribs with salt and black pepper. In a large Dutch oven, heat the olive oil over medium-high heat. Sear the ribs on all sides until browned, 3-4 minutes per side. Remove and set aside.

Sauté the Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add the minced garlic and sauté for another minute.

Deglaze with Wine

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Bring to a boil and cook for 5 minutes.

Braise the Ribs

Return the short ribs to the pot. Add the beef stock, thyme, and bay leaves. Cover and transfer to the oven. Braise for 2.5 to 3 hours until the ribs are tender.

Prepare the Bones

While the beef is braising, preheat the oven to 450°F (230°C). Place the bone marrow bones on a baking sheet, season with salt and pepper, and roast for 15-20 minutes until golden and bubbling.

Cook the Potatoes

Boil the peeled and chopped potatoes in salted water until tender, about 15-20 minutes. Drain well.

Mash the Potatoes

Return the potatoes to the pot, add butter and cream, and mash until smooth. Stir in the aged white cheddar cheese and season with salt and pepper.

Make the Jus

In a saucepan, combine veal stock and red wine. Bring to a boil, reduce heat, and simmer until reduced by half, about 20 minutes. Whisk in butter and season with salt and pepper.