🍷 Slow-Braised Beef Short Ribs Over Buttery Mash 🥔🔥
Fall-off-the-bone tender short ribs glazed in a rich red wine reduction and served over creamy mashed potatoes.
⏱ Prep Time: 20 mins
⏲ Cook Time: 2 hrs 30 mins
🍽 Servings: 4
🔥 Calories: ~720 kcal per serving
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🛒 Ingredients:
For the Short Ribs:
2.5 lbs beef short ribs, cut into large chunks
Salt & pepper, to taste
2 tbsp olive oil
1 large onion, chopped
4 garlic cloves, smashed
2 tbsp tomato paste
2 cups red wine
2 cups beef broth
2 sprigs rosemary
4 sprigs thyme
1 tbsp Worcestershire sauce
10 pearl onions (optional, peeled)
For the Mashed Potatoes:
2 lbs Yukon gold potatoes, peeled & cubed
1/2 cup heavy cream
4 tbsp butter
Salt to taste
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👨🍳 Instructions:
1. Sear the Ribs:
Season ribs with salt and pepper. In a Dutch oven, heat oil and sear ribs until browned on all sides. Remove and set aside.
2. Build the Braise:
In the same pot, add chopped onion and garlic. Cook until golden. Stir in tomato paste. Add wine, scraping up brown bits. Simmer 5 mins.
3. Add Everything In:
Return ribs to pot. Add broth, herbs, Worcestershire, and pearl onions. Liquid should almost cover the ribs.
4. Braise Low & Slow:
Cover and place in preheated oven at 325°F (160°C) for 2.5 hours until fork-tender.
5. Make the Mash:
Boil potatoes until soft, drain, and mash with cream, butter, and salt until silky.
6. Serve & Glaze:
Spoon mash onto plates. Stack short ribs on top. Drizzle with reduced braising liquid. Garnish with fresh chopped parsley.
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💡 Pro Tip:
Want next-level flavor? Chill overnight and reheat the next day. The ribs get even better. 🍷🌿
Warm. Deep. Soulful.
These short ribs melt with every bite—comfort food at its finest. 🖤
