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5 from 2 votes

Beef Short Ribs Braised in Red Wine with Spinach Mashed Potatoes

Adapted from Thomas Keller's Ad Hoc at Home, this is an elegant, yet approachable way to prepare beef short ribs.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Servings: 4

Ingredients

  • Ingredients for Red Wine Reduction
  • 1 bottle dry red wine such as Cabernet Saugvignon
  • I cup diced yellow onion
  • 1 cup sliced peeled carrots
  • 1 cup thinly sliced shallots
  • 2 cup thinly sliced button mushrooms
  • 3 thyme sprigs
  • 6 flat leaf parsley sprigs
  • cheesecloth
  • 2 bay leaves
  • 1/2 teaspoon black peppercorns
  • 3 large garlic cloves smashed, skin left on
  • Ingredients for Braise
  • wine reduction
  • 2 1/2 pounds boneless chuck short rib
  • sea salt freshly ground black pepper
  • 1 garlic cloves smashed, skin left on
  • 1 onion diced
  • 1 cup carrots
  • small handful of parsely
  • 3 thyme sprigs
  • 2 bay leaves
  • 5 cups beef stock

Instructions

  • Red Wine Reduction
  • Combine all ingredients for red wine reduction in a heavy pot or dutch oven.
  • Bring to a high heat, reduce and simmer for 50 minutes. If you are using a cast iron dutch oven, reduce to very low heat.
  • Braise
  • If using one large piece of meat, move any connective tissue where the bones were connected. Leave on fat and silver skin. Sprinkle with salt and pepper.
  • Add oil to a large frying pan, and brown meat on all sides. Transfer to a plate.
  • Heat oven to 350.
  • Add the second set of onions, carrots, garlic, thyme and parsley to the wine reduction.
  • Cut a piece of cheesecloth 4 inches larger than the diameter of pan. Moisten and place over the wine reduction and tuck underneath the vegetables. Place the meat on top, and cover with oven proof lid (or piece of parchment paper).
  • Reduce heat to 325 and cook for 2 hours. Meat should be fork tender.
  • Remove heat, transfer to a warming dish.
  • Strain wine reduction. If there is a lot more liquid than necessary, heat on top of the stove until reduced further.
  • To serve reheat, meat in oven with some of the juice. Serve on top of mashed potatoes with the red wine sauce.

Notes

The original recipe has more details in preparation. Original recipe calls for leeks, which I left out. You may choose not to strain wine reduction but to include those little bits of vegetables.