Braised Beef Short Rib Pot Roast
- Level: Intermediate
- Yield: 4 to 6 servings
- Total: 12 hr 55 min
- Active: 1 hr 25 min
Ingredients
4 pounds bone-in short ribs
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 tablespoon salted butter
1 small yellow onion, diced
2 carrots, sliced
2 stalks celery, sliced into 1/2-inch pieces
3 cloves garlic
2 tablespoons tomato paste
1 1/2 cups red wine
3 cups beef stock
1 teaspoon black peppercorns
3 sprigs fresh thyme
2 sprigs fresh rosemary
Mashed Potatoes, recipe follows
Roasted Vegetables, recipe follow
1/4 cup chopped fresh parsley
2 tablespoons minced fresh chives
Mashed Potatoes:
5 pounds russet or Yukon gold potatoes
3/4 cup (1 1/2 sticks) salted butter, plus extra for serving
One 8-ounce package cream cheese, at room temperature
1/2 cup half-and-half, or more as desired
1/2 teaspoon seasoned salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
Roasted Vegetables:
4 stalks celery, medium dice
2 parsnips, medium dice
1 carrot, medium dice
1 yellow onion, medium dice
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 225 degrees F.
- Heat a large Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with salt and pepper.
- Add the oil and butter to the Dutch oven. Sear the short ribs until deep brown on all sides, 6 to 8 minutes. Remove the ribs and add the onion, carrots, celery and garlic. Sprinkle with a pinch of salt and pepper. Cook for 2 to 3 minutes, letting the vegetables soften and brown slightly. Add the tomato paste and cook for another 2 minutes to caramelize. Add the wine and bring to a boil, allowing to reduce slightly.
- Add the short ribs back to the pan and add the stock, peppercorns, thyme and rosemary. Cover and cook in the oven until extremely tender, 10 to 12 hours.
- Remove the short ribs from the pan and set aside. Carefully strain the liquid and discard the vegetables. Skim the fat from the liquid, then return the ribs and the braising liquid to the pan. Return to a simmer and adjust the seasoning. Turn the ribs so they are coated nicely in the sauce.
- Serve the ribs over the Mashed Potatoes with the sauce over the top. Add some Roasted Vegetables. Garnish with the parsley and chives.
Mashed Potatoes:
- Preheat the oven to 350 degrees F.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape before adding the butter, cream cheese, half-and-half, seasoned salt and pepper.
- Mash, mash, mash!
- Stir well, then place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place them in the oven. Heat until the butter has melted, and the potatoes are warmed through.
Roasted Vegetables:
- Preheat the oven to 400 degrees F.
- Toss the celery, parsnips, carrot and onion with the olive oil and sprinkle with a pinch of salt and pepper. On a baking tray lined with parchment paper, spread the vegetables out and bake until the vegetables have started to brown and are cooked through, 10 to 15 minutes.