Ingredients
Scale
- 2 pounds of beef short ribs
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 cloves of garlic, minced
- 2 cups of beef broth
- 1 cup of red wine (or substitute with additional broth)
- 4 sprigs of fresh thyme
- 2 bay leaves
- 2 pounds of potatoes, peeled and quartered
- 1/2 cup of milk
- 1/4 cup of butter
- Optional: chopped parsley for garnish
Instructions
- Preheat your oven to 325°F (165°C). Season the short ribs generously with salt and pepper.
- In a large ovenproof pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 8 minutes total. Remove the ribs and set aside.
- Add the chopped onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
- Pour in the beef broth and red wine, scraping up any browned bits from the bottom of the pot. Return the short ribs to the pot, and add the thyme and bay leaves.
- Cover the pot and transfer it to the preheated oven. Let it braise for 2.5 to 3 hours, or until the ribs are tender and falling off the bone.
- About 30 minutes before the ribs are done, boil the potatoes in a large pot of salted water until tender, about 20 minutes. Drain and return to the pot.
- Add the milk and butter to the potatoes, mashing until smooth and creamy. Season with salt and pepper to taste.
- Serve the short ribs over the mashed potatoes, spooning some of the braising liquid over the top. Garnish with chopped parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Short rib mashed potatoes, recipe, cooking, food