Red Wine Braised Beef Short Ribs with Mashed Potatoes
These Red Wine Braised Beef Short Ribs with Mashed Potatoes was one of the best meals our son cooked. Prepared and marinated overnight, Tim cooked it slow and low the next day. The robust red wine flavors blended well with the chopped onions, thyme and seasonings. When plated, the large chunk or beef sat regally on billows of homemade, buttery mashed potatoes. The thick burgundy beef sauce slowly dribbled down the sides of the marvelous mashed potatoes. Alongside it, came a tray of oven roasted asparagus, Japanese eggplants, and sliced tomatoes drizzled with extra virgin olive oil and crumbled salty goat cheese. Perfection was its name! * The braised beef recipe was adapted from Tom Colicchio's Braised Short Ribs in Food & Wine.
Servings: 4 people
Equipment
- Slow cooker
- Pressure cooker or Instant Pot Multicooker
Ingredients
- 2 tablespoons extra virgin olive oil
- 5 pounds beef short ribs
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper powder
- 1 whole large onion chopped
- 2 teaspoons minced garlic, about 3 cloves
- 1 cup chopped celery
- 1 whole bottle (750 milliliter) Cabernet Sauvignon 750 millileter Cabernet Sauvignon
- 2 teaspoons thyme
- 2 to 3 cups chicken broth
- 2 whole tomatoes, sliced
- 12 pieces fresh asparagus stems trimmed
- 1 whole large aubergine (eggplant) sliced diagonally
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/2 cup crumbled goat cheese
- 4 whole large potatoes, peeled, boiled, for mashed potatoes
- for boiling potatoes: water
- 1/2 cup sour cream for mashed potatoes
- 1/2 cup heavy cream for mashed potatoes
- 1/4 cup butter, softened at room temperature, for mashed potatoes
- 1/2 teaspoon. salt, for salt
- 1/2 teaspoon ground black pepper, for potatoes
Instructions
- To prepare beef overnight: 1. The night before, arrange the ribs in a rectangle glass pan, or a non-reactive container. Pour the entire bottle of wine. Add the onions on top. Cover with plastic wrap. Refrigerate overnight.
- 2. To cook beef the following day: in a large skillet, heat the extra virgin olive oil. Take out the ribs from the refrigerator and unwrap. Season with salt and pepper. Add them to the skillet and pan sear over medium heat. Turn the ribs quickly until the sides are brown. This should take about 15 minutes. Transfer the ribs to a slow cooker.
- 3. Meanwhile in the same skillet, add the onions, garlic and celery. Saute over a low heat until the vegetables are soft and onions nearly transparent, for about 10 minutes. Add the wine, thyme, salt and pepper. Add the wine marinade and broth. Bring to a boil, turning the heat to a high.
- 4. Transfer the entire beef dish to the slow cooker to cook. Adjust settings to cook on high for 3 to 4 hours depending on your slow cooker. *Our Calphalon 4-quart slow cooker took 3 hours to cook and soften these ribs.
- 5.How to make homemade mashed potatoes: boil the peeled potatoes in enough water. After the potatoes have softened in about 20 minutes, drain the water. Mash the potatoes. Add the sour cream, heavy cream, soft butter, salt and black pepper. Keep warm till the beef is cooked.
- 6. To prepare the roasted vegetables: When the beef ribs are cooked, prepare the roasted vegetables: arrange sliced vegetables in a row on a tray with parchment paper. Preheat the oven at 425 F degrees. Drizzle the veggies with extra virgin olive oil, salt and pepper. Sprinkle top with crumbled goat cheese. Bake for 15 to 18 minutes or till the vegetables are soft and cheese is melted. Serve hot with the beef and potatoes.
- 7. To plate the beef and potatoes: arrange a cup of mashed potatoes on the center of a dinner plate. Pour one large chunk of beef ribs, with the gravy falling on the mashed potatoes. Add some of the cooked onion slices to this. Serve hot.