Hearty red wine braised short ribs and creamy white cheddar mashed potatoes.
FOR THE SHORT RIBS:
- 1.5 pounds boneless beef short ribs (use 2 pounds if using bone-in ribs)
- salt and pepper to taste
- 2 Tablespoons extra virgin olive oil or ghee (clarified butter)
- 1/2 large yellow onion, diced
- 3 cloves garlic, minced
- 12 ounces baby portobello mushrooms, sliced
- 1/4 cup tomato paste
- 2 cups red wine (we like a hearty merlot or cabernet)
- Fresh chopped parsley (optional), for garnish
FOR THE MASHED POTATOES:
- 2 pounds yukon gold or butter potatoes, cleaned and cut into 2–3 inch pieces
- 3 ounces unsalted butter (about 6 Tablespoons)
- salt and pepper to taste
- 2/3 cup half and half
- 1 cup shredded white cheddar cheese
FOR THE BRAISED SHORT RIBS:
- Heat oven to 250 degrees Fahrenheit.
- Heat oil 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 3-4 minutes per side until browned. Try not to move the short ribs once you put them down!
- Remove short ribs from dutch oven and set aside. They won’t be fully cooked yet – that’s ok!
- Return dutch oven to stovetop over medium heat. 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!
- Bring the mixture up to a simmer, then turn off the heat.
- Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms.
- Cover dutch oven with a tight fitting lid. Bake at 250 degrees F for 4-5 hours until short ribs easily pull apart with tongs or a fork.
- 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.
- Serve immediately over White Cheddar Mashed Potatoes (optional – recipe below). Garnish with a bit of fresh chopped parsley if desired.
FOR THE WHITE CHEDDAR MASHED POTATOES:
- Cook potatoes in lightly salted water (I use 1 Tablespoon of Kosher salt per 6-8 cups of water) until they are easily pierced with a fork, about 30-45 minutes.
- Drain potatoes and set aside.
- Return pot to stove over medium heat. Add butter, salt, pepper, and half and half to pot and cook, stirring frequently, until barely simmering. Turn off the heat.
- Return potatoes to pot and mash with a potato masher.
- Add shredded white cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes are too dry, add another splash of half and half or a little more butter.
- Top mashed potatoes with wine braised short ribs and fresh chopped parsley (optional) and serve immediately.
Additions and Substitutions. Add two bay leaves to the red wine mixture before braising if you like. Add an 2/3 cup water in addition to the wine for a thinner sauce or if you plan to braise for longer than 6 hours. Add 2 Tablespoons of balsamic vinegar just after sautéeing the onions and garlic for extra flavor. Add 1/4 cup brown sugar for extra sweetness. Use a dark beer or beef stock in place of the wine if you like.
This recipe makes approximately four 6-ounce portions of beef. If you’d like more meat per person, you can double the short rib recipe.
How to make the best mashed potatoes. Make sure you cut your potatoes into evenly-sized pieces so they cook at the same rate! Peel your potatoes or leave the skins on – either way is tasty! Read more about our favorite mashed potato techniques (with a complete breakdown of tools, equipment, and more!) in Mashed Potatoes 101. For a healthier twist on mashed potatoes, or to make them dairy-free, check out our easy cauliflower mashed potatoes!
To make these short ribs ahead of time, follow the recipe as written, let cool completely, and store in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop.
To adapt this recipe for the Instant Pot, reduce the amount of wine by 1/2 cup, then use the sauté function to follow the recipe as written through step 11 (when the wine has been added and reached a simmer). Turn off the sauté function, attach the lid, and pressure cook 50 minutes for boneless or 75 minutes for bone-in short ribs. Allow pressure to release naturally for 15 minutes. As always, please use double-check the care and safety instructions on your equipment before adapting a recipe.
To make this recipe in a Slow Cooker, use a skillet on the stovetop to follow the recipe as written through step 11 (when the wine is added), then transfer everything to your slow cooker for 7-8 hours on low.
No Dutch Oven? Use a large skillet to follow the recipe as written through step 11 (when wine is added) then transfer everything to an oven-safe baking dish and cover with aluminum foil (or an airtight lid, if your baking dish has one) and bake as directed. Check the short ribs at the 3-hour mark – if they look dry, add an extra splash of water. You can also braise on the stovetop using a pot with a tight-fitting lid over very low heat.
Serve these short ribs with roasted veggies, pasta, zucchini noodles, or a quick side salad!
This recipe was updated in 2019 for ease and clarity. Bay leaves and water were removed from the short rib recipe, and the quantity of mashed potatoes was reduced slightly. (It tastes better than ever!)
Keywords: dinner, beef, entertaining