Welcome to our guide on how to make classic beef short ribs braised in red wine, paired perfectly with horseradish mashed potatoes. In this post, we’ll take you through the step-by-step process of creating this delicious and satisfying dish, perfect for any dinner occasion. You’ll learn the best ingredients to use, the suitable cooking method, and our tips and tricks for getting the most flavor out of your short ribs and mashed potatoes. So, grab your apron and let’s get cooking!
How to Make Classic Beef Short Ribs Braised in Red Wine and Pair them Perfectly with Horseradish Mashed Potatoes
Are you looking to make a hearty and comforting meal that will impress your guests or family? Look no further than classic beef short ribs braised in red wine! Paired with creamy and tangy horseradish mashed potatoes, this meal is the perfect indulgence for a cozy night in. In this article, we will walk you through step by step how to make this dish, so let’s get started!
Short Ribs Braised in Red Wine
Ingredients
- 4 pounds of bone-in beef short ribs
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons of tomato paste
- 2 cups of red wine
- 3 cups of beef broth
- 2-3 sprigs of thyme
- 2 bay leaves
Directions
- Preheat your oven to 325°F.
- Season the beef short ribs generously with salt and pepper.
- Heat the olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs in batches until browned on all sides. This will take several minutes per batch.
- Remove the short ribs from the Dutch oven and set them aside.
- In the same Dutch oven, add the diced onion and garlic. Cook until they begin to soften, then add the tomato paste. Cook for 2-3 minutes, stirring occasionally.
- Add the red wine and use a wooden spoon to scrape up any browned bits on the bottom of the Dutch oven.
- Bring the wine to a boil and cook until the liquid has reduced by half.
- Add the beef broth, thyme, bay leaves, and the seared beef short ribs back to the Dutch oven.
- Bring to a boil, then cover with a lid and transfer to the oven.
- Cook for 2.5-3 hours or until the ribs are tender and falling off the bone.
- Once cooked, carefully remove the Dutch oven from the oven and let it rest for a few minutes before serving.
Tips
- Be sure to use a large enough Dutch oven to fit all of the short ribs without overcrowding.
- Don’t skip the step of scraping up the browned bits on the bottom of the Dutch oven. This will add depth of flavor to the final dish.
- Use caution when handling the Dutch oven. Cast iron retains heat very well and can get extremely hot.
Horseradish Mashed Potatoes
Ingredients
- 2 pounds of Yukon gold potatoes, peeled and cut into chunks
- 4 tablespoons of unsalted butter
- 1/2 cup of whole milk
- 2 tablespoons of prepared horseradish
- Salt and pepper to taste
Directions
- Place the peeled and chopped potatoes in a large pot. Cover with cold water and bring to a boil.
- Reduce the heat to a simmer and cook until the potatoes are fork-tender. This should take around 20-25 minutes.
- Drain the potatoes and return them to the pot.
- Add the butter, milk, and prepared horseradish to the pot.
- Mash the potatoes until they are smooth and creamy.
- Season with salt and pepper to taste.
- Serve alongside the beef short ribs.
Tips
- Be sure to start with cold water when boiling the potatoes.
- Don’t skip the step of draining the potatoes before mashing them. This will ensure a smooth and creamy texture.
- Adjust the amount of horseradish to your personal taste preferences.
Conclusion
Braised beef short ribs in red wine and horseradish mashed potatoes is the ultimate comfort food dish. The aroma of the red wine and herbs while it’s braising in the oven is so divine; it’s hard not to taste it before it is done cooking. Paired with a tangy and creamy horseradish mashed potatoes, this meal is the definition of satisfying! With these detailed instructions and tips, you can now master this classic recipe like a pro and wow your guests with this delicious and hearty meal.
FAQs
- Can I use a slow cooker to make the short ribs instead of the Dutch oven?
- You can use a slow cooker instead of the Dutch oven for this recipe. After searing the short ribs, transfer them along with the onion, garlic, tomato paste, red wine, beef broth, thyme, and bay leaves to a slow cooker. Cook on low for 6-8 hours or until the ribs are tender.
- Can I use boneless beef short ribs for this recipe?
- Yes, you can use boneless beef short ribs for this recipe. Just be sure to adjust the cooking time according to their size.
- Can I make the mashed potatoes ahead of time?
- Yes, you can make the mashed potatoes ahead of time. Just be sure to reheat them over low heat on the stovetop, adding a bit of milk and butter if they seem dry, before serving.
- Can I freeze the leftover short ribs?
- Yes, you can freeze the leftover short ribs for up to 3 months. Just be sure to store them in an airtight container or freezer bag.
- What other side dishes would pair well with braised short ribs?
- Braised short ribs go well with roasted root vegetables, creamed spinach, or a simple green salad.