Red Wine Braised Short Rib w/ Brown Butter Roasted Garlic Mashed Potatoes
Indulge in pure comfort with tender, fall-off-the-bone short ribs braised in rich red wine, paired with creamy brown butter roasted garlic mashed potatoes. 🍷🥩🥔 This dish is the perfect marriage of deep, savory flavors and buttery decadence, making it an unforgettable meal for any occasion!
Red Wine Braised Short Ribs with Brown Butter Roasted Garlic Mashed Potatoes
Ingredients
For the Short Ribs:
• 3 lbs bone-in beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot work well)
• 2 cups beef broth
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
For the Mashed Potatoes:
• 3 lbs Yukon Gold potatoes, peeled and cubed
• 1 head garlic
• 4 tbsp unsalted butter, browned
• 1/2 cup heavy cream (add more as needed)
• 1/4 cup whole milk
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Braised Short Ribs:
1. Preheat your oven to 325°F.
2. Season the short ribs generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Sear the short ribs on all sides until browned (about 2-3 minutes per side). Remove and set aside.
3. In the same pot, add the onion, carrots, and celery. Cook until softened, about 5 minutes. Stir in the garlic and tomato paste, cooking for another 2 minutes.
4. Deglaze the pot with the red wine, scraping up any browned bits from the bottom. Bring to a simmer and reduce by half.
5. Add the beef broth, rosemary, thyme, and bay leaves. Return the short ribs to the pot, ensuring they are mostly submerged in the liquid.
6. Cover and transfer the pot to the oven. Braise for 2.5-3 hours, or until the short ribs are tender and falling off the bone.
2. Make the Roasted Garlic:
1. While the short ribs are braising, preheat a smaller oven (or use the same at a different time) to 400°F.
2. Slice the top off a head of garlic to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 30-35 minutes, or until soft and caramelized. Let cool, then squeeze the garlic cloves out of their skins.
3. Prepare the Brown Butter:
1. In a small saucepan, melt the butter over medium heat. Cook until the butter turns golden brown and smells nutty. Be careful not to burn it. Remove from heat and set aside.
4. Make the Mashed Potatoes:
1. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
2. Mash the potatoes, then mix in the roasted garlic, brown butter, heavy cream, and milk. Season with salt and pepper to taste. Adjust consistency with additional cream or milk if needed.
5. Finish the Short Ribs:
1. Remove the short ribs from the pot and strain the braising liquid. Return the liquid to the pot and simmer until slightly thickened. Season to taste.
6. Plate and Serve:
1. Serve the short ribs over the mashed potatoes, spooning the rich red wine sauce over the top. Garnish with fresh herbs if desired.
This Red Wine Braised Short Ribs with Brown Butter Roasted Garlic Mashed Potatoes is comfort food at its finest—rich, tender, and bursting with flavor! Perfect for a cozy night or a special occasion.
