Four pounds of bone-in short ribs go into a Dutch oven with onion, garlic, tomato paste, a cup of red wine and two cups of broth, then into a 325°F oven for two and a half to three hours.
While the meat finishes, Yukon Golds are boiled and mashed with butter and warm milk. The braising liquid is skimmed and reduced into a glossy glaze that goes over both.
Braise and Mash Side by Side
The potatoes are cooked while the ribs are still in the oven.
In the oven
- 0:00
Covered Dutch oven goes in at 325°F.
- 2:30 to 3:00
Ribs are very tender and come out of the pot.
On the hob
- Last half hour
Potatoes boil in salted water, then are mashed with butter and warm milk.
- After the ribs come out
Skimmed braising liquid simmers uncovered into a glaze.
On the plate
Ribs over mash, glaze spooned over both, green onion to finish.
How to Make It
Oven on, ribs seasoned
Heat oven to 325°F. Pat the short ribs dry and season with salt and pepper.
Ribs browned
Heat the oil in a Dutch oven over medium-high heat and brown the ribs well on all sides; transfer to a plate.
Aromatics cooked
Cook the onion for 5 minutes, add garlic and tomato paste, then cook 1 minute more.
Pan deglazed
Add the wine and scrape up the browned bits. Simmer 3 minutes, then add broth, Worcestershire and thyme.
Covered braise
Return the ribs to the pot, cover and braise 2 1/2 to 3 hours until very tender.
Potatoes mashed
Meanwhile, boil the potatoes in salted water until tender, drain, then mash with butter and warm milk.
Liquid reduced to a glaze
Lift the ribs onto a plate. Skim the excess fat from the braising liquid and simmer it uncovered until glossy and slightly reduced.
Plated
Serve the short ribs over mashed potatoes with the reduced glaze and green onion.
Ingredient Notes
- Bone-in beef short ribs
- Four pounds of thick, bone-in pieces rather than thin cross-cut flanken strips.
- Dry red wine
- One cup, used to lift the browned bits from the pot before the broth goes in.
- Yukon Gold potatoes
- Two pounds, peeled and cubed, mashed with butter and warm milk.
Why This Recipe Works
- Browning the ribs well before braising builds the dark colour the glaze carries.
- A low oven cooks the connective tissue slowly, which is where the tenderness comes from.
- Reducing the skimmed liquid concentrates the wine and beef into a sauce thick enough to coat.
- Mashed potato gives the glaze somewhere to pool.
Success Tips
- Brown the ribs in batches if the pot is crowded so they sear instead of steaming.
- Test tenderness with a fork at the 2 1/2-hour mark before deciding on the extra half hour.
- Warm the milk before it goes into the potatoes so the mash stays hot and smooth.
Serving Ideas
Set one or two ribs on a mound of mash per plate and spoon the reduced glaze over the top, finishing with sliced green onion.
Storage and Reheating
Refrigerate
Refrigerate the ribs in their glaze and the mash separately and promptly; the fat sets on top of chilled liquid and lifts off easily.
Frequently Asked Questions
How do I know the ribs are ready?
They are very tender after 2 1/2 to 3 hours covered at 325°F, well past the 145°F whole-cut minimum.
Is this made in a pressure cooker?
No. The ribs braise covered in a Dutch oven in the oven, low and slow.
