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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.
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


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:

  • 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.


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