Slow-Braised Beef Short Ribs in Rich Tomato Vegetable Gravy Over Creamy Mashed Potatoes
Ingredients:
3 1/2 pounds bone-in beef short ribs2 tablespoons olive oil1 1/2 teaspoons kosher salt1 teaspoon freshly cracked black pepper1 medium yellow onion, diced2 medium carrots, diced2 celery stalks, diced5 cloves garlic, minced2 tablespoons tomato paste1 can (14.5 ounces) crushed tomatoes2 cups low-sodium beef broth1 cup dry red wine1 tablespoon Worcestershire sauce1 teaspoon smoked paprika1 teaspoon dried thyme1/2 teaspoon dried rosemary2 bay leaves2 pounds Yukon Gold potatoes, peeled and cubed5 tablespoons unsalted butter3/4 cup whole milk, warmed1/4 cup sour cream1/2 teaspoon salt1/4 teaspoon black pepperFresh parsley, for garnishFresh thyme, for garnish
Directions:
Preheat the oven to 325°F (165°C). Pat the short ribs dry with paper towels and season generously with salt and black pepper.Heat the olive oil in a large oven-safe Dutch oven or heavy braising pan over medium-high heat. Sear the short ribs in batches for 3–4 minutes per side, until deeply browned. Transfer them to a plate.Reduce the heat to medium and add the onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften and develop golden edges.Add the garlic and tomato paste. Cook for 1–2 minutes, stirring constantly, until the tomato paste darkens slightly and becomes fragrant.Pour in the red wine and scrape the browned bits from the bottom of the pan. Simmer for 3–4 minutes to reduce the wine slightly.Stir in the crushed tomatoes, beef broth, Worcestershire sauce, smoked paprika, thyme, rosemary, and bay leaves.Return the short ribs to the pan, arranging them so the meat is partially surrounded by the sauce. Bring the liquid to a gentle simmer.Cover the pan tightly and transfer it to the oven. Braise for 2 1/2–3 hours, or until the beef is exceptionally tender and nearly falling from the bone.
While the beef is braising, place the potatoes in a large saucepan and cover with cold salted water.
Bring to a boil and cook for 15–18 minutes, or until fork-tender.Drain the potatoes thoroughly and return them to the warm saucepan. Add the butter, warm milk, sour cream, salt, and black pepper. Mash until smooth and creamy, adding a little more milk if needed.Remove the short ribs from the oven and carefully transfer them to a plate. Discard the bay leaves and excess fat from the surface of the sauce if desired. Simmer the sauce uncovered for several minutes if you want it slightly thicker and more concentrated.Spoon a generous layer of creamy mashed potatoes into each serving bowl. Place a tender short rib on top and ladle the glossy tomato-vegetable gravy generously over the beef and potatoes.
Finish with freshly cracked black pepper, chopped parsley, and a few fresh thyme leaves.
Serve immediately while hot.Prep Time: 25 minutes | Cooking Time: 3 hours 10 minutes | Total Time: 3 hours 35 minutesKcal: 785 kcal | Servings: 6 servings