Braised Short Ribs with Comforting Mashed Potatoes

Braised Short Ribs with Mashed Potatoes

Scale

4 lbs beef short ribs
2 tablespoons olive oil
1 onion (chopped)
2 carrots (chopped)
2 celery stalks (chopped)
4 cloves garlic (minced)
2 cups alcohol-free red wine substitute (or beef broth with 2 tablespoons balsamic vinegar)
2 cups beef broth
2 tablespoons tomato paste
1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt and pepper (to taste)
2 bay leaves
2 lbs potatoes (peeled and diced)
1/2 cup heavy cream
1/4 cup unsalted butter (melted)

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Preheat your oven to 325°F (160°C).
In a large Dutch oven, heat the olive oil over medium-high heat.
Season the short ribs with salt and pepper. Add them to the pot and brown on all sides, about 3–4 minutes per side. Remove the ribs and set aside.
In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute.
Pour in the alcohol-free red wine substitute, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook for about 5 minutes.
Stir in the beef broth, tomato paste, thyme, rosemary, and bay leaves. Return the short ribs to the pot.
Cover the pot and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is tender and falls off the bone.
While the ribs are braising, place the diced potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Cook until tender, about 15–20 minutes.
Drain the potatoes and return them to the pot. Add the heavy cream, melted butter, salt, and pepper. Mash until smooth and creamy.
Remove the short ribs from the oven and discard the bay leaves. Serve the ribs over a generous scoop of mashed potatoes, spooning some of the braising liquid over the top.
Serve hot and enjoy.