Braised Short Rib Dinner Recipe

Prepare the Short Ribs

Season the short ribs thoroughly with salt and black pepper.

Brown the Ribs

In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from the pot and set aside.

Sauté Vegetables

In the same pot, add the chopped onion, carrot, and celery. Sauté until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute.

Deglaze the Pot

Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let it simmer for 2-3 minutes.

Add Broth and Herbs

Return the short ribs to the pot. Pour in the beef broth, and add the thyme and bay leaves. Bring to a simmer.

Braise the Ribs

Cover the pot and transfer to a preheated oven at 350°F (175°C). Braise for 2.5 to 3 hours, or until the meat is tender and falling off the bone.

Cook the Potatoes

Place the peeled and cubed potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and black pepper. Mash until smooth and creamy.

Keep Warm

Cover the potato puree to keep warm until ready to serve.

Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the trimmed green beans and sauté for about 5-7 minutes until tender-crisp.

Season the Vegetables

Season with salt and black pepper. Toss to combine and remove from heat.