Name: Braised Short Rib over Creamy Mash
Prep time: 30 min
Cook time: 225 min
Total time: 255 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 lb bone-in english-cut beef short ribs, about 8 pieces; to taste kosher salt and black pepper; 2 tbsp neutral oil; 1 large yellow onion, chopped; 2 carrots, chopped; 4 garlic cloves, smashed; 2 tbsp tomato paste; 2 cups dry red wine, such as cabernet; 2 cups low-sodium beef stock; 4 fresh thyme sprigs; 2 bay leaves; 2 1/2 lb yukon gold potatoes, peeled and quartered; 3/4 cup heavy cream, warmed; 6 tbsp unsalted butter, cubed; 3 radishes, sliced paper-thin; 1 cup microgreens

Braised Short Rib over Creamy Mash

4.9 from 96 home cooks Free

Bone-in short ribs spend a slow afternoon in red wine and stock until they slump off the bone, then get lacquered in the reduced braising liquid. Spooned over whipped potatoes and topped with crisp radish, they make the kind of winter dinner that quiets a table. Even better made a day ahead.

Prep

30 min

Cook

3 hr 45 min

Total

4 hr 15 min

Serves

Level

Medium

Cuisine

American

Method

Step 1: Season the short ribs all over with salt and pepper, ideally the night before, and pat dry. Heat the oven to 325F.
Step 2: Heat the oil in a large Dutch oven over medium-high heat. Brown the ribs in batches, 3 to 4 minutes per side, until deeply crusted. Set them aside and pour off all but 2 tbsp fat.
Step 3: Add the onion and carrots and cook 6 minutes, until softened and browned at the edges. Stir in the garlic and tomato paste and cook 2 minutes, until the paste darkens to brick red.
Step 4: Pour in the wine and scrape up the browned bits, then boil 5 minutes to cook off the raw alcohol. Add the stock, thyme and bay leaves, and nestle the ribs back in bone side up; the liquid should come most of the way up the meat.
Step 5: Cover and braise in the oven for 3 to 3 1/2 hours, until the meat is fork-tender and pulling away from the bones.
Step 6: Lift out the ribs. Strain the liquid, skim off the fat, and boil it in the pot for 10 to 15 minutes, until reduced to about 1 1/4 cups and syrupy enough to coat a spoon. Return the ribs and baste until glossy.
Step 7: While the sauce reduces, simmer the potatoes in salted water 15 to 20 minutes until very tender. Drain, pass them through a ricer, and beat in the warm cream and butter. Season well.
Step 8: Spoon mash into warm bowls, set a short rib on top, drizzle with glaze, and finish with radish slices and microgreens.

Kitchen note

Chilling the braise overnight lets the fat set into a solid layer you can lift off in one piece, and the collagen-rich liquid underneath reduces into a far glossier sauce once it is fat-free.