‘Tis the season for braising and wine-ing and mashed potato-ing and snuggling up under a blanket to beat the cold with a bowl of warm, tasty comfort food!
Or at least it WOULD be, if it wasn’t still 60 degrees outside.
Not that I’m complaining about NOT being a Jessie popsicle. We know that me + the snow + the wintertimes = NO GOOD. But we’re pretty sure this unseasonably warm December weather just means we’re going to have an unfortunately long and unbearably cold winter. And THAT sounds TERRIBLE.
Is it “real” winter weather where you are, yet, or are you stuck in this same weird warm-weather vortex? (Or do you live in California or Florida or something and just have beautiful weather all the time always? Yes? Ok. Follow-up question: Can I come live with you for the winter?)
Despite the warm weather, I’ve completely embraced winter cooking. I think on some level I’m hoping all the braising and soup-ing and chili-ing will hurry winter along so it can get here and be terrible and we can get it over with as soon as possible.
Also, braising things makes our house smell like PLANET DELICIOUSNESS. ?
I generally braise with a darker, deeper wine – like cabernet or a merlot – but I actually kind of loved the slightly-lighter taste of Landmark’s Pinot Noir in this recipe. The long braising time and a bit of tomato paste ensure you’re not missing any depth of flavor, and since the wine doesn’t overpower any flavors you can still really taste the onions and mushrooms, which I loooooooved. Also, the white cheddar mashed potatoes are my new favorite thing ever.
This definitely isn’t a “quick and easy” meal – you’ll need to braise the short ribs for several hours – but it’s perfect for a lazy Sunday dinner. I added the mushrooms to make it a little heartier, but you can absolutely leave them out if you’re not quite what we’d call a “mushroom person.” You could also add or substitute diced carrots or diced potatoes if you don’t feel like making mashed potatoes on the side (although, my advice: YOU WANT THE MASHED POTATOES). If short ribs are tough to find for you, you could also always try this recipe with whatever braise-friendly cuts you have on hand.
- 1.5 lbs. bone-in short ribs
- 2 Tbsp. extra virgin olive oil
- salt and pepper to taste
- ½ large yellow onion, diced
- 3 cloves garlic, minced
- 12 oz. baby portobello mushrooms, sliced
- 2 Tbsp. tomato paste
- 2 cups red wine (I used Landmark's Pinot Noir, but you could also use a hearty merlot or cabernet)
- 2 bay leaves
- ⅔ cup water
- ¼ cup fresh parsley, chopped, for garnish (optional)
- 3 lbs. yukon gold potatoes, cleaned and roughly chopped
- 5 Tbsp. unsalted butter
- salt and pepper to taste
- ¼ cup milk
- ¼ cup heavy cream
- 1.5 cups shredded white cheddar cheese
- Preheat oven to 225 degrees Fahrenheit.
- Heat olive oil on the stovetop in a dutch oven (I love my Le Creuset) over medium heat.
- Generously season all sides of the short ribs with salt and pepper.
- Add short ribs to hot oil and sear for 2-3 minutes on each side until short ribs are nice and browned on the outside.
- Remove short ribs from dutch oven and set aside.
- Return dutch oven to burner and add onion and garlic. If the pan looks too dry, add another splash of olive oil. Sauté 2-3 minutes until onion is translucent.
- Add mushrooms to dutch oven and stir to combine. Cook 5-7 minutes more, until mushrooms have reduced and onions have begun to caramelize.
- Add salt and pepper to taste.
- Add tomato paste and stir to combine.
- Add red wine to dutch oven to deglaze. Make sure to scrape any browned bits off the bottom of the pan with a wooden spoon!
- Add bay leaves and water to pot and stir to combine. Bring the mixture up to a low simmer, then remove from heat.
- Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms.
- Cover dutch oven and place in 225 degree oven. Bake for 3-4 hours until short ribs easily pull apart with a fork or spatula.
- Remove short ribs from oven and let cool for 10-15 minutes. Skim off any fat that's risen to the top.
- If the broth looks too watery, you can bring it to a simmer over medium heat on the stovetop and cook it until it's reduced to a consistency you like.
- Use a pair of tongs or a fork to pull short ribs into smaller pieces. Remove any bones and the bay leaves from the pot, and serve short ribs immediately over White Cheddar Mashed Potatoes (recipe below). Garnish with a bit of fresh chopped parsley if desired.
- Cook potatoes in very salty water until they are easily pierced with a fork, about 30-45 minutes.
- Drain potatoes, then return them to the pot.
- Add butter, salt, pepper, milk, and cream to potatoes and mash with a potato masher.
- Add shredded cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes taste dry at all, add another splash of milk or a little more butter.
- Top mashed potatoes with wine braised short ribs and serve immediately.
- Garnish with fresh chopped parsley if desired.
We're big potato fans in my house, so this recipe makes a fairly large batch of mashed potatoes - if you'd like smaller portions, just halve the mashed potato recipe!