Beef Short Ribs & Smashed Potatoes

Braised Red Wine Beef Short Ribs

Braised short ribs in a luscious red wine gravy filled with tender vegetables… Served over smashed potatoes! Perfect meal for that holiday party or family gathering that’s super easy too!

Braised Red Wine Beef Short Ribs

Yield: 6 servings

Ingredients:

3 pounds beef short ribs
Kosher salt & fresh ground black pepper
Olive oil ~ 3 – 4 tablespoons
2 medium onions, chopped
3 medium carrots, ¼ inch dice
3 celery stalks, chopped
1-6 ounce can tomato paste
¼ cup flour
10 sprigs fresh thyme ( or ¾ teaspoon dried)
2 sprigs fresh oregano (or ½ teaspoon dried)
1 large sprig fresh rosemary, chopped
2 bay leaves
4 – 5 cloves garlic, chopped
2 cups beef broth
2 cups red wine, dry or zinfandel
salt & pepper to taste

Equipment Needed:

5 quart Dutch oven or heavy pot with lid
Chef knife
Cutting board
Measuring spoons
Liquid measuring cup

I find food preparation easier when all my ingredients are ready for cooking. Chopping the onions, garlic, carrots and celery is the first step. As you chop, you can also brown the short ribs in hot olive oil. This will help to hold in the juices and flavors of the beef.

1)Heat a Dutch oven or 6-quart pot over medium heat with the first listing of olive oil until it shimmers. Meanwhile, lightly salt and pepper short ribs. Place ribs into hot, oiled pan and brown until meat can easily be moved and flipped ~ 5 min. Repeat meat cooking process on other side. Remove meat to a plate.

Preheat oven to 325 F.

In remaining fat in pan…

2)Sauté onions, carrots and celery over medium heat until onions begin to brown and turn translucent.

3)Combine remaining ingredients into a bowl or large measuring cup. Flour needs to be added to a cold liquid to prevent clumping and a lumpy sauce.

4)Add to vegetable mixture and stir until well combined. Simmer on medium heat until liquid is reduced by half ~ 20 minutes.

5)Add browned beef to vegetable mixture and place in oven for 2 ½ - 3 hours or until sauce has thickened, meat is tender and vegetables are well cooked and easily pierced with a fork.

Almost finished...

6)Using tongs and a fork, break meat up or shred slightly with tongs to combine with vegetables as shown above. Remove bones as you separate them from the meat.

**Hold in 225 - 250 F oven until dinner course is ready to serve.

Garlic Smashed Potatoes

Yield: 4-5 Servings

4 meduim/large Yukon Gold Potatoes (~ 2 # potatoes)
1 ½ teaspoons salt Water
¾ cup milk, warmed
2 – 3 tablespoon butter
salt & pepper to taste
1 – 2 cloves garlic, minced
Parmesan cheese, shaved
Fresh Basil leaves

Equipment:

2 quart sauce pan with lid
Chef knife
Cutting board
Liquid measuring cup
Potato masher

First wash potatoes well, to remove dirt. Pat dry. Cut potatoes into even 1” chunks and place into empty saucepan.

1)Place salt into saucepan with cut potatoes and fill saucepan to cover potatoes with an additional 1 inch water over surface of potatoes. Potatoes are not like pasta and do not require a large amount of water to cook. Also, salt is needed during cooking as potatoes are difficult to sufficiently season after cooking.

2)Heat potatoes over medium high heat until water begins to boil, then reduce to a simmer (low boil). Simmer until potatoes fall apart when pierced with a fork ~ 15 minutes. Drain. Heat milk in the microwave for 1 minute. Cold milk will cool potatoes. Add butter to drained potatoes and mash. Add milk gradually and mash until smooth. Additional milk may be needed depending on quantity and preferred texture.

3)Taste and adjust salt and pepper.

** I often cut potatoes and place in salted water the day before or early in the day. Then heat just before the meal and hold in the oven with the meat. until serving.

Time to serve…

Place about ¾ cup potatoes on dinner plate. Place a couple spoonfuls of beef short ribs on potatoes. It is fine if potatoes show from under meat and gravy. If you like, sprinkle Parmesan cheese on top on meat and garnish with fresh basil or parsley. Serve with a side salad and dinner is ready…ENJOY!!!