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    Home » Recipes » Main Dishes » Beef Recipes » Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes

    LAST UPDATED: September 25, 2020 • FIRST PUBLISHED: November 25, 2018 By Toni Dash 34 Comments

    Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes

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    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Red Wine Braised Short Ribs title image

    Braised Short Ribs are an easy comfort food dish tenderized and flavored by cooking in red wine! Deliciously paired with Garlic Whipped Yukon Gold Potatoes.

    Red Wine Braised Short Ribs title image

    Braising is a favorite way to cook meat that both tenderizes and deepens the flavor with the braising liquids. Red Wine Braised Short Ribs with Whipped Yukon Potatoes is a perfect cold weather comfort food dinner that’s easy and satisfying.

    Pressure Cooker Southwestern Short Ribs with Harvest Succotash

    What is Beef Short Ribs?

    Beef Short Ribs are a portion of a beef rib, not the whole rib as more often served with pork ribs.

    The rib meaty and rich providing ‘less is more’ in terms of serving size.

    What is Braising?

    Braising is a combination cooking method:

    • Searing meat at high heat on the stove top, then
    • Finishing it, often with vegetables added, in liquid in the oven.

    It is a very easy way to cook and creates a one pot meal that is full of flavor as well as moist, tender meat.

    Braising is a very non-fussy, rustic cooking method. Itproduces some of the more flavorful dishes you’ll enjoy in the cold weather season.

    Braising is also a wonderful method for less expensive cuts of meat; filling them with flavor and rendering them very tender.

    Red Wine Braised Short Ribs

    I often opt for a faster dinner recipes; but braising is a great example of how the right longer recipe can still be easy. The end result is definitely worth the cooking time.

    After searing on the stove, these braised short ribs are cooked over a lower heat, covered, in the oven; for about 2 1/2 hours.

    This allows the rich sauce of beef stock, vegetables and red wine to fully tenderize the ribs. Also creating irresistible flavors for the ribs and sauce.

    There is no work for you during the cooking time!

    Red Wine Braised Beef Short Ribs

    How to Braise Short Ribs

    The beef short ribs cook in the oven for 2-3 hours until they are tender and almost falling off the bone.

    When putting them into the oven, the bone is not exposed and over the cooking time the shrink, rendering their fat.

    The braised short ribs emerge a deep, dark, sumptuous shade of brown having cooked in a reduced Cabernet Sauvignon beef broth reduction with aromatic vegetables.

    How Many Braised Short Ribs per Person?

    Though the ribs are seemingly small, as mentioned earlier, they are rich. In chatting with my butcher about portion size he felt 3 ribs were about right per person, and 3 ribs make up almost a pound.

    My opinion is that 3 pounds is good for serving four, especially with potatoes and maybe a side salad.

    Red Wine Braised Beef Short Ribs with Yukon Gold Garlic Whipped Potatoes

    Yukon Gold Whipped Garlic Potatoes

    For a perfect pairing, I prepared Yukon Gold Whipped Garlic Potatoes.

    The garlic is boiled with the potatoes which are passed through a ricer or food mill leaving them creamy and smooth.

    The potatoes are made with milk (in fact I used non-fat dairy milk) and a bit of butter, and are whipped at the end to leave them light.

    The ribs are rich so a lighter potato, still with plenty of flavor, works well.

    TIP: Were you to make them as a side dish for a lighter meat, half-and-half or some cream could be added if desired.

    Yukon Gold Garlic Whipped Potatoes

    Suggested Supplies for Making Braised Short Ribs & Potatoes

    • Dutch Oven or large ovenproof skillet with lid
    • Sieve (fine-mesh strainer) for straining the vegetables from the sauce
    • Stock Pot(for boiling the potatoes)
    • Ricer (for mashing the potatoes)
    • Mixer (standing or handheld) for whipping the potatoes

    More Braising Recipes You’ll Love

    • Irresistible Lemon-Garlic Braised Chicken Thighs
    • Pumpkin-Cider Braised Pork Chops with Shallots and Thyme
    • Vermouth-Braised Lemon Chicken Legs
    • Cider Braised Chicken Thighs with Apples and Onions

    Red Wine Braised Beef Short Ribs with Yukon Gold Garlic Whipped Potatoes

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    How to Make Red Wine Braised Short Ribs – Step by Step:

    Red Wine Braised Beef Short Ribs with Yukon Gold Garlic Whipped Potatoes (recipe) - BoulderLocavore.com

    Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes

    These red wine braised beef short ribs and falling-off-the-bone tender and loaded with flavor. After a short searing they are cooked in the oven in a red wine reduction taking little more time than peeking to see if they are ok. Served on creamy Garlic Whipped Yukon Gold potatoes it makes for a rustic, comforting dish to satisfy all.
    5 from 9 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 2 hours 30 minutes
    Total Time: 2 hours 45 minutes
    Servings: 4 Serves 4 (8-9 ribs total and 5 cups potatoes)
    Calories: 1008kcal
    Author: Toni Dash
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    Ingredients

    Ingredients for the Short Ribs:

    • 3 pounds Short Ribs
    • 4 tablespoons Unsalted Butter
    • Kosher Salt and ground Black Pepper
    • ¾ cup rough chopped Carrots
    • 3 large Garlic Cloves , peeled and halved
    • ¾ cup rough chopped Celery
    • ½ cup chopped Shallots
    • 1 quart Low-Sodium Beef Stock
    • 1 750 ml bottle Cabernet Sauvignon Wine

    Ingredients for the Garlic Whipped Potatoes:

    • 2 pounds unpeeled Yukon Gold Potatoes (about 4 large potatoes); scrubbed and quartered
    • 5 medium Garlic Cloves , peeled and halved
    • 1 ½ tablespoons Kosher Salt
    • 1 cup Milk
    • 4 tablespoons Unsalted Butter , cut into small pieces

    Instructions

    Instructions for the Short Ribs:

    • Preheat the oven to 325 degrees.
    • In a large Dutch Oven (or a heavy deep skillet with a lid) melt the butter over medium-high heat. Salt and pepper the ribs and place them in the pan to sear on all sides (rotate them to allow each side to sear); approximately 8-10. Remove the ribs from the skillet and set aside.
    • Add the carrots, garlic, celery, and shallots to the skillet and sauté for 2 minutes. Pour in wine and stock, stirring to loosen any browned bits from the bottom of the pan. Bring to a strong boil and reduce by 1/3 (approximately 20 minutes; time at 5,500 feet, time may vary at different altitudes).
    • Add the ribs back to the pan, meat side down, cover and place in the oven to cook for 2 ½ hours until ribs are tender and falling off the bone.
    • Strain the pan juices through a sieve (discard the vegetables). Skim off any excess fat and discard; reserve the juices for serving.

    Instructions for the potatoes:

    • Place the potatoes and garlic in a large stock pot. Fill with cold water to cover the top of the potatoes by 2 inches. Bring to a boil and cook until the potatoes are done; 20-25 minutes. Drain the potatoes and garlic.
    • While the potatoes are cooking, warm the milk in a microwave or saucepan until it is hot but not simmering.
    • Process potatoes and garlic through a ricer or food mill into a mixing bowl. Add the butter and drizzle 1/3 of the hot milk into the potatoes. Using a handheld mixer (or a stand mixer with a whisk attachment) mix the milk and butter into the potatoes. Add another 1/3 of the milk, beat to incorporate and repeat with the remaining milk. Potatoes will be light, smooth and whipped.

    To serve:

    • Serve 1-2 ribs over a helping of potatoes, drizzled with some of the strained pan juices.

    Nutrition

    Calories: 1008kcal | Carbohydrates: 44g | Protein: 60g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 212mg | Sodium: 3340mg | Potassium: 2677mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4895IU | Vitamin C: 29.7mg | Calcium: 224mg | Iron: 14.2mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published February 7, 2016

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Anne Marie says

      November 29, 2018 at 12:05 pm

      We have some ribs in the freezer that I’ve been wanting to cook. You’ve inspired me to try something different than the typical BBQ dish!

      Reply
      • Toni Dash says

        November 29, 2018 at 12:18 pm

        Great! Just make sure they are beef short ribs!

        Reply
    2. Cathy Pollak says

      November 27, 2018 at 11:24 am

      5 stars
      Honestly one of my favorite dishes!

      Reply
    3. Lori says

      November 27, 2018 at 6:45 am

      5 stars
      This is the best winter comfort food dinner!

      Reply
    4. Stephanie Manley says

      November 27, 2018 at 4:25 am

      5 stars
      These were the most tender short ribs I have ever made. Loved them being served with the Yukon gold potatoes.

      Reply
    5. Brenda says

      November 26, 2018 at 6:52 pm

      5 stars
      Braising is my middle name, come cold weather. What a beautiful recipe!

      Reply
    6. Barbara Schieving says

      November 26, 2018 at 4:57 pm

      5 stars
      I love everything about this recipe.

      Reply
    7. Aysegul Sanford says

      November 26, 2018 at 4:01 pm

      5 stars
      Such a great recipe. Perfect for the holidays to serve as the main course.

      Reply
    8. Melissa says

      November 26, 2018 at 3:36 pm

      5 stars
      The wine adds such a depth of flavor to these ribs!

      Reply
    9. Liz says

      November 26, 2018 at 6:35 am

      5 stars
      Such a delicious pairing! This was such a comforting meal as our weather has been cold!!

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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