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
Keyword braised short ribs, red wine short ribs
Prep Time 15minutes
Cook Time 2hours30minutes
Total Time 2hours45minutes
Servings 4Serves 4 (8-9 ribs total and 5 cups potatoes)
Author Toni Dash
Ingredients for the Short Ribs:
Kosher Salt and ground Black Pepper
¾cuprough chopped Carrots
3large Garlic Cloves, peeled and halved
¾cuprough chopped Celery
1quartLow-Sodium Beef Stock
1 750mlbottle Cabernet Sauvignon Wine
Ingredients for the Garlic Whipped Potatoes:
2poundsunpeeled Yukon Gold Potatoes(about 4 large potatoes); scrubbed and quartered
5medium Garlic Cloves, peeled and halved
1 ½tablespoonsKosher Salt
4tablespoonsUnsalted Butter, cut into small pieces
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.
Serve 1-2 ribs over a helping of potatoes, drizzled with some of the strained pan juices.