Braised Beef Short Ribs with Mashed Potatoes

Bone-in beef short ribs are seared, then braised with onion, carrot, celery, tomato paste, red wine, and stock until very tender. The braising liquid is reduced into a glossy sauce and spooned over mashed potatoes made with butter and warm milk.

By Julienne

Cook time: 185 minutes

Servings: 4

Ingredients

• 1800 g beef short ribs, bone-in trimmed of excess surface fat
• 12 g fine salt divided
• 2 g black pepper freshly ground, divided
• 20 ml neutral oil divided
• 10 ml neutral oil divided
• 250 g yellow onion chopped
• 150 g carrot chopped
• 120 g celery chopped
• 18 g garlic cloves minced
• 30 g tomato paste
• 375 ml dry red wine
• 750 ml beef stock unsalted or lightly salted
• 2 count bay leaf
• 6 count fresh thyme sprigs
• 6 g fine salt divided
• 2 g black pepper freshly ground, divided
• 900 g russet or Yukon Gold potatoes peeled and cut into 4 cm chunks
• 3000 ml water for boiling potatoes
• 40 g unsalted butter divided
• 120 ml whole milk warmed
• 20 g unsalted butter divided
• 10 g fresh parsley chopped, for garnish

Instructions

1. Pat the beef short ribs dry and season them with 12 g salt and 2 g black pepper. Let them sit while you prepare the vegetables. The ribs look lightly seasoned and no moisture beads remain on the surface.
2. Heat 20 ml oil in a Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on 2 to 3 sides, 3 to 4 minutes per side. Transfer to a plate. The ribs have a dark brown crust and the pot has browned fond on the bottom.
3. Lower the heat to medium. Add the remaining 10 ml oil, onion, carrot, and celery. Cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften. Add the garlic and cook for 30 seconds, then stir in the tomato paste and cook for 1 minute. The vegetables are softened and the tomato paste darkens slightly.
4. Pour in the red wine and scrape up the browned bits. Simmer for 3 minutes, then add the beef stock, bay leaves, thyme, remaining 6 g salt, and remaining 2 g black pepper. Return the short ribs and any juices to the pot. The liquid is bubbling gently and the browned bits are dissolved into the sauce base.
5. Cover and braise in a 160 C oven for 2 hours 30 minutes to 3 hours, until the meat is very tender and pulls back from the bone. Turn the ribs once halfway through if practical. A fork slides into the meat easily and the meat is almost falling from the bone.
6. About 35 minutes before serving, put the potatoes in the pot with the water. Bring to a boil, then reduce to a simmer and cook 18 to 20 minutes until the potatoes are very tender. Drain well. The potatoes break apart easily when pressed with a spoon.
7. Mash the potatoes with 40 g butter and the warm milk until smooth and creamy. Season with a little of the braising salt if needed, then cover and keep warm. The mash is smooth, fluffy, and holds soft peaks.
8. When the ribs are done, remove them to a tray. Discard the bay leaves and thyme stems. Skim excess fat from the braising liquid, then simmer uncovered 8 to 12 minutes until lightly thickened. Stir in the remaining 20 g butter for gloss. The sauce coats a spoon and tastes concentrated rather than watery.
9. Serve the mashed potatoes in warm bowls, top with the short ribs, spoon over the sauce and vegetables, and finish with parsley. Each portion has tender beef, creamy potatoes, and a glossy sauce spooned over the top.