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Braised Short Ribs with Garlic Mashed Potatoes

Braised Short Ribs with Garlic Mashed Potatoes to Savor

Indulge in Braised Short Ribs with Garlic Mashed Potatoes, a comforting feast perfect for chilly nights.
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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 4 pieces Beef Short Ribs Look for well-marbled pieces for maximum tenderness.
  • 1 cup Red Wine Adds a rich depth to the braising liquid; for a non-alcoholic twist, use grape juice.
  • 1 large Onion These aromatics form the base of flavor; shallots can be a suitable substitute.
  • 2 sprigs Fresh Herbs (Thyme or Rosemary) Enhance the aroma and flavor; dried herbs can work in a pinch.
  • 1 teaspoon Seasoning (Salt & Pepper) Essential for enhancing flavors throughout; adjust to your taste preference.
For the Garlic Mashed Potatoes
  • 2 pounds Potatoes (Yukon Gold or Russet) Choose creamy potatoes for the perfect mash; they hold their texture well.
  • 4 cloves Garlic Fresh garlic provides a robust flavor; use more for extra garlicky goodness in your mash.
  • 1 cup Milk Helps create a silky-smooth texture; cream can be used for an even richer taste.
  • 4 tablespoons Butter Adds richness to the mash; consider olive oil for a lighter option.

Equipment

  • Dutch oven

Method
 

Cooking Steps
  1. Begin by heating your Dutch oven over medium-high heat. Once hot, add the beef short ribs and sear them on all sides for about 3-4 minutes until they develop a rich, golden-brown crust.
  2. Remove the seared short ribs and set them aside on a plate. In the same pot, add diced onions and minced garlic, sautéing for about 2-3 minutes until they soften.
  3. Pour in a cup of red wine, using a wooden spoon to scrape up any brown bits from the bottom of the pot. Allow the wine to simmer for about 2 minutes. Return the short ribs, add fresh herbs, salt, and pepper, and cover tightly, reducing heat to low. Let them braise for 2.5 to 3 hours.
  4. While the ribs braise, peel and chop your Yukon Gold or Russet potatoes into uniform pieces. Boil them in salted water with garlic for about 15-20 minutes.
  5. Drain the potatoes, return them to the pot, and add warm milk and butter. Mash until creamy, seasoning with salt and pepper.
  6. After the short ribs have cooked, let them rest for a few minutes. Plate a scoop of garlic mashed potatoes, top with ribs, and drizzle with braising sauce.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 45gProtein: 30gFat: 40gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 800mgPotassium: 900mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

Ensure your braised short ribs are in a single layer while cooking for even tenderness. Use fresh garlic for the mash to elevate flavor.

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