Braised Beef Short Ribs with Potato Purée
Sometimes you just need a decadent meal. These melt-in-your-mouth short ribs with a red wine reductions sauce and silky smooth potato’s is just that.
What you’ll need!
For the short ribs;
3 lbs beef short ribs
2 tbsp olive oil
4 small carrots
2 celery stalk
8 cloves garlic
2 medium onion
3 cups red wine
1 cup beef bone broth
4 tbsp tomato paste
Salt
Pepper
For the potatoes;
5 small Yukon gold potatoes
1 cup cream
½ stick butter, room temperature
For the toppings;
1 medium onion
3 tbsp olive oil
THEN;
1.Season the short rib chunks with coarse salt and pepper. Make sure all sides of the meat are evenly and generously coated.
2.Add 2 tbsp of olive oil to a pot and sear each side of the short rib. After a few minutes, remove the short rib from the pan and place in a dish.
3.Next, begin chopping the carrots, celery, garlic cloves and an onion into small pieces. Set aside and leave the second onion to the side for presentation later.
4.Add olive oil to the same pan used for the meat and once heated, mix in all of the chopped ingredients. Let everything cook on high heat until brown and slightly soft, stirring every few minutes. Stir in tomato paste.
5.Pour in the red wine and allow it to reduce on medium heat. After 5 minutes, add the short ribs back into the pot, along with some rosemary and thyme. Then pour in the beef bone broth and let everything simmer on low heat.
6.Add water to a large pot and bring to a boil. Chop the potatoes into medium sized pieces and place into the pot. Allow the potatoes to cook for 40 minutes, or until you’re able to easily stick a fork through it.
7.Check out the short rib medley and mix every now and then, allowing it to cook for two hours.
8.Strain the potatoes and rinse slightly with cold water. Peel the potato skin off with your hands and place the potatoes into a food processor.
9.Add in cream and butter to the potatoes and pulse everything together in the food processor until smooth. Place in salt and pepper through the cover and allow everything to mix for another minute. Remove the potatoes from the processor and place into a bowl.
10.In a saucepan, add in red wine, rosemary and thyme. While it’s reducing, remove the short ribs from the pot and place in a dish. Strain the sauce into a bowl, using a wooden spoon to press down on the vegetables if needed.
11.Pan fry the onions in the pot until brown, which will be used for garnishing.
12.Plate the short ribs, potatoes and sauce. Garnish as desired.
Watch the full recipe video here!