Ingredients:
– 4 lbs beef short ribs
– Salt and pepper, to taste
– 2 tablespoons olive oil
– 2 large onions, thinly sliced
– 4 cloves garlic, minced
– 2 cups beef broth
– 1 cup red wine (optional)
– 2 tablespoons Worcestershire sauce
– 3 tablespoons flour
– 2 tablespoons butter
– Fresh herbs (such as thyme or rosemary), for garnish
For the Mashed Potatoes:
– 2 lbs Yukon Gold potatoes, peeled and cut into chunks
– 1/2 cup heavy cream
– 4 tablespoons butter
– Salt and pepper, to taste
Directions:
1. Preheat your oven to 350°F (175°C). Season the short ribs generously with salt and pepper.
2. In a large, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Add the short ribs and sear on all sides until browned, about 3–4 minutes per side. Remove the ribs and set aside.
3. In the same pot, add the sliced onions and cook until softened and golden, about 10 minutes. Stir in the garlic and cook for an additional minute.
4. Stir in the flour, cooking for 1–2 minutes until lightly browned. Gradually pour in the beef broth and red wine (if using), scraping any browned bits from the bottom of the pot. Add Worcestershire sauce and return the short ribs to the pot.
5. Cover and transfer the pot to the preheated oven. Cook for 2.5 to 3 hours, until the ribs are tender and the meat easily pulls away from the bone.
6. Meanwhile, prepare the mashed potatoes. Boil the potatoes in salted water until fork-tender, about 15–20 minutes. Drain and return to the pot.
7. Add the heavy cream, butter, salt, and pepper to the potatoes. Mash until smooth and creamy.
8. Once the ribs are done, remove from the oven and skim off any excess fat from the gravy. Serve the short ribs over the creamy mashed potatoes, ladling the onion gravy on top. Garnish with fresh herbs.
Prep Time: 20 minutes
Cooking Time: 3 hours
Total Time: 3 hours 20 minutes
Kcal: 600 kcal (per serving)
