Red Wine Braised Short Ribs with Garlic Whipped Yukon Gold Potatoes
These red wine braised beef short ribs are falling-off-the-bone tender and loaded with flavor. After a short searing they are cooked in the oven in a red wine reduction. Served on creamy Garlic Whipped Yukon Gold potatoes it makes for a rustic, comforting dish to satisfy all.
Servings 4 Serves 4 (8-9 ribs total and 5 cups potatoes)
Calories 1008kcal
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