🍷🥩 Wine-Braised Short Ribs with Parmesan Mashed Potatoes 🥔

[てって]

Recently, my buddies and I had the nicest meal! The main attraction? Short ribs cooked in wine and served with Parmesan mashed potatoes. Everyone requested for seconds since they loved the soft beef and velvety potatoes. I thus thought I would share this tasty and comfortable meal with you for those winter nights.

Short ribs:​

• 2 tablespoons olive oil​
• 2 pounds boneless beef short ribs​
• 2 tablespoons tomato paste​
• 2 cups low-sodium beef stock​
• 3 cups Cabernet Sauvignon or similar full-bodied red wine​
• 10 cloves garlic, peeled and lightly crushed​
• 2 tablespoons cold butter, cut into cubes​
• Salt and pepper to taste​

Parmesan mashed potatoes:​

• 4 large Yukon gold potatoes, about 1½ pounds​
• 2 tablespoons butter​
• ⅓ cup freshly grated Parmigiano-Reggiano​
• ⅓ cup heavy cream or whole milk​
• 2 tablespoons chives, minced​
• Salt, pepper, garlic powder, and paprika to taste​

Prepare the short ribs:​

1. Pat the beef dry and season with salt and pepper.​
2. In a large, wide pot, heat the oil over medium-high until hot. Add the short ribs in an even layer and cook without moving for 3 minutes. Flip and cook an additional 2-3 minutes per side until browned all over. Remove from the pot. Turn the heat to medium.​
3. Add the garlic cloves and cook for 1 minute. Add the tomato paste and, using the back of your spoon, gently press the paste into any browned bits left in the bottom of the skillet. Cook for 2 minutes until the paste deepens in color.​
4. Pour in the red wine and lift up anything stuck to the bottom of the pot. Stir in the beef stock. Bring to a boil. Add the beef short ribs back to the pot and reduce heat to a low simmer. Simmer, covered, for 3 hours. Taste and season.​
5. Remove and discard the garlic cloves. Skim off as much fat from the top as you can. If you can refrigerate the short ribs overnight, you can remove the fat the next day before proceeding with the recipe. If you don't want to wait, just skim off what you can while it's still warm and proceed with the recipe as-is.​

Finish the sauce:​

1. Remove the ribs from the broth and bring the broth to a rapid simmer over medium-low. Cook for 25 minutes until the broth reduces by half and thickens. Mount the cold butter into the sauce, whisking to incorporate until glossy. Taste and season with salt and pepper.​
2. Using your fork, tear the ribs into large pieces. Add them back to the sauce and toss to coat.​

Prepare the mashed potatoes:​

1. Peel and quarter the potatoes. Cover with salted water in a large pot and bring to a boil. Boil for 20-25 minutes until fork-tender.​
2. Drain the potatoes and return them to the warm pot. Allow any residual water to evaporate for 5 minutes. You can turn the heat to low to speed up this process.​
3. Transfer the potatoes to a bowl with the butter, Parmigiano-Reggiano, and heavy cream. Use a potato masher to mash the potatoes until they reach your desired consistency. Add the chives, garlic powder, salt, pepper, and paprika, and mash to incorporate. If the potatoes seem dry, add a few more splashes of heavy cream.​

To serve:​

1. Divide the potatoes between plates. Add a few pieces of the beef on top and drizzle the sauce all over.​

This wine-braised short ribs with Parmesan mashed potatoes recipe is a total labor of love, but so worth it! Serve it for a special occasion or when you need some serious comfort food. Enjoy!​

 

[Mui]

Oh, That wine-braised short ribs with Parmesan mash is a real winter winner, isn't it? Perfect for cozy nights in!

 

[ChocoJay]

Wow, that sounds delicious! Can't wait to indulge in some wine-braised short ribs with Parmesan mashed potatoes!