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

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.
Course Main Course
Cuisine American
Keyword braised short ribs, red wine short ribs
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 1008 kcal
Author Toni Dash


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 for the Short Ribs:

  1. Preheat the oven to 325 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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:

  1. 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.
  2. While the potatoes are cooking, warm the milk in a microwave or saucepan until it is hot but not simmering.
  3. 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:

  1. Serve 1-2 ribs over a helping of potatoes, drizzled with some of the strained pan juices.
Nutrition Facts
Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes
Amount Per Serving
Calories 1008 Calories from Fat 450
% Daily Value*
Fat 50g77%
Saturated Fat 26g130%
Cholesterol 212mg71%
Sodium 3340mg139%
Potassium 2677mg76%
Carbohydrates 44g15%
Fiber 6g24%
Sugar 7g8%
Protein 60g120%
Vitamin A 4895IU98%
Vitamin C 29.7mg36%
Calcium 224mg22%
Iron 14.2mg79%
* Percent Daily Values are based on a 2000 calorie diet.