Recipe: Wine-Braised Short Ribs With Mashed Red Potatoes and Caramelized Veggies

Today was cool and gray, real sweater weather. After encountering raindrops on my morning run, I decided comfort food sounded good for tonight’s dinner – something warm and hearty with an aroma that made the house yummy for hours before it was ready.

Here’s what I made. I will be as specific as possible with measurements, but they are somewhat fluid, since I wasn’t following a recipe:

Short Ribs

  • 1½ lbs. of boneless beef short ribs
  • ½ cup all-purpose flour seasoned with Emeril’s Essence, smoked paprika, garlic powder, a dash of cayenne, fresh ground pepper and kosher salt.
  • 2 tablespoons of extra virgin olive oil
  • Two stalks of celery, sliced
  • ½ of a sweet yellow onion, julienned
  • 1 cup of sliced white mushrooms
  • ½ cut of peeled baby carrots
  • 1/3 of a parsnip, peeled and sliced (you’ll use the rest of the parsnip later)
  • 4-6 peeled cloves of garlic (leave whole – you will transfer them to the mashed potatoes later)
  • 3 bay leaves, which you will remove and discard before serving
  • 24 oz. of beef stock
  • 12 oz. of hearty red wine (I used Cabernet)
  1. Dredge the short ribs in the seasoned flour, shaking off the excess flour. Heat the olive oil in a Dutch oven on the stovetop. When it is hot, add the dredged short ribs, searing on each side. Searing creates a crust on your meat, which will keep juices and flavor in. When all sides are browned, remove meat from the pot, setting aside.
  2. Add your broth and wine to the Dutch oven. When it comes up to temperature, deglaze the pan (scraping up all the yummy goodness left on the bottom). Add your veggies, letting them soften just a little. Add the bay leaves. Put the beef back in the pot, cover, and transfer to a 250-degree oven for four hours, turning the meat over once.
  3. Remove the meat, setting it aside to cool a little. Remove bay leaves. You can skim off excess fat by sweeping two or three lettuce leaves across the top of the broth, then discard. I took out some of the carrots (discarding them – they’ll be mushy and overpower the other flavors), leaving a few in. Then use an immersion blender to create a gravy from the remaining broth and vegetables that are in the Dutch oven.
  4. Shred the cooled short ribs with your hands, putting beef back into the gravy, trimming and discarding excess fat. If your side dishes aren’t ready, put covered Dutch oven back into the oven at 200 degrees until everything else is ready to go.

Mashed Red Potatoes

  • Small red potatoes
  • 1/3 cup of butter
  • Cloves of garlic that braised with the short ribs
  • Fresh ground pepper and kosher salt, to taste
  • ½ cup of 2% milk
  1. Boil potatoes until fork tender. Mash manually with butter, garlic, milk, salt and pepper, keeping some potato chunks intact to keep texture to the finished product.

Carmelized Veggies

  • Remainder of the parsnip that you used in the short ribs, peeled and sliced (not too thin)
  • 1 cup of peeled baby carrots, cut in half
  • 1 cup of sliced white mushrooms (don’t slice too thin)
  • 1½ cups of fresh white pearl onions, peeled and halved
  • fresh ground pepper and kosher salt, to taste
  • 2 tablespoons of extra virgin olive oil
  1. Heat sauté pan with olive oil. When it is hot, add the carrots and parsnip (keep heat medium to medium high). Saute for three minutes, then add mushrooms. Saute for five more minutes, then add the onions. Continue sauteing, flipping the vegetables every couple of minutes, allowing them to caramelize. Once they are deliciously caramelized, season to taste with salt and pepper.
Here’s how the finished meal looked, all plated and ready to eat!



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