braised beef short ribs with garlic mashed potatoes. Beef short ribs are braised for hours with wine and vegetables in the oven until tender and flavorful, then served with horseradish mashed potatoes for a hearty meal perfect for cooler weather. In a large bowl, combine the onion, celery, carrots, beets and garlic. In a large bowl, combine the onion, celery, carrots, beets and garlic.

Season the ribs well with coarse salt. Dredge in flour until well coated. Short ribs braised in red wine, balsamic vinegar and brown sugar get a nice, rich glaze, perfect for serving atop garlic mashed potatoes. [Photograph: Jennifer Olvera] Slow-cooked short ribs are a pitch-perfect winter meal. You can have braised beef short ribs with garlic mashed potatoes using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of braised beef short ribs with garlic mashed potatoes

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

This version gets burnished with a rich red wine, balsamic, and brown sugar pan sauce. Transfer the short ribs to a plate. Drain off the fat from the pot and add the remaining oil. This is one of those comforting dishes that will warm you from the inside out even on the coldest nights.

braised beef short ribs with garlic mashed potatoes instructions

preheat oven to 280°F.
add carrots, celery, and onion to a large pot or dutch oven and brown over medium heat with olive oil..
salt and pepper the short ribs and quickly sear them in olive oil over medium heat, ( do not cook thru).
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.
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..
when there is about 1 hour left, roast the garlic bulb in the oven in tin foil..
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.
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.

Transfer browned short ribs to a large plate and continue with remaining ribs. Add onion, celery and carrots and season with salt and pepper. Remove the short ribs from the roasting pan and keep warm. Strain the pan juices into a clean saucepan and keep the vegetables warm. Add the garlic to the strained sauce and simmer until thickened slightly (or thicken with a cornstarch slurry).