Perfect braised beef short ribs with garlic mashed potatoes Recipe

braised beef short ribs with garlic mashed potatoes. Pair the braised short ribs with easy mashed potatoes, pasta, zucchini noodles, a side salad, or roasted veggies! Here's the basic order of operations for this short rib recipe: Season and sear the short ribs (boneless or bone-in are both fine!) then set them aside for a minute. In a large bowl, combine the onion, celery, carrots, beets and garlic.

This is one of those comforting dishes that will warm you from the inside out even on the coldest nights. They are so tender with a rich sauce that makes you glad it's Sunday so you can have them for lunch AND dinner! 😋 Onions, carrots, a whole head of garlic and some sprigs of herbs. Did I mention you'll need an entire bottle of red for this recipe? You can make yummy braised beef short ribs with garlic mashed potatoes using 12 ingredients and 8 steps. Here is how you achieve it with this recipe.

Basic Ingredients of braised beef short ribs with garlic mashed potatoes

1. Prepare 2 of carrots.
2. It's 1 stalk of celery.
3. You need 3 tbsp of olive oil.
4. You need 1 liter of red wine.
5. It's 2 cup of beef stalk.
6. Prepare 1 tbsp of salt.
7. It's 2 lb of boneless beef short rib.
8. You need 4 of potatoes.
9. You need 1 clove of garlic.
10. You need 1/2 of onion.
11. It's 1 tbsp of butter.
12. It's 5 clove of garlic.

Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow. Garlic Mashed Potatoes Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. How to Make Beer Braised Short Ribs: First, season the ribs with salt + pepper, and brown them on all sides in a dutch oven.

braised beef short ribs with garlic mashed potatoes step by step

1. preheat oven to 280°F.
2. add carrots, celery, and onion to a large pot or dutch oven and brown over medium heat with olive oil..
3. salt and pepper the short ribs and quickly sear them in olive oil over medium heat, ( do not cook thru).
4. once the meat is seared, add the meat to the pot with the celery, onion and carrots and add a the wine and beef broth.
5. cover and put in the oven for 4 to 5 hours ( it's done when the meat can be easily pulled apart with a fork..
6. when there is about 1 hour left, roast the garlic bulb in the oven in tin foil..
7. with about 20 mins left quarter the potatoes and boil them in salted water (skin on), then drain and mash with the roasted garlic and a tbsp of butter.
8. for perfect gravy, remove the meat and vegetables and let the remaining liquid reduce over high heat on the stove top. salt and pepper to taste.

Set them aside, and add some sliced onions, carrots, and garlic and sautee away! Add the meat back in, and add your beer (use a dark stout of some sort) and beef broth. Cook this low and slow in the oven for the best results! Both methods result in flavorful, tender short ribs that you'll want to eat every day. While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.