short ribs recipe
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Braised Beef Short Ribs Recipe

If you love meat, this braised beef short ribs recipe served over creamy Yukon gold mashed potatoes is the perfect fall-off-the-bone recipe!
Course Main
Cuisine French, Italian
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 4
Calories 857kcal
Author Chef Billy Parisi

Ingredients

For the Ribs:

  • 2 pounds of beef short ribs
  • 2 tablespoons of Thrive Algae Oil
  • 2 small diced stalks of celery
  • 2 peeled and small diced carrots
  • 1 peeled and small diced yellow onion
  • 3 smashed whole garlic cloves
  • 2 tablespoons of tomato paste
  • 1 cup of red wine cabernet sauvignon or merlot
  • 1 15- ounce can of diced tomatoes strained
  • 48 ounces of beef stock
  • 10 fresh thyme sprigs
  • 1 small bunch of fresh Italian parsley
  • 1 bay leaf
  • sea salt and pepper to taste

For the Mashed Potatoes:

  • 3 pounds of peeled golden Yukon mashed potatoes roughly cut
  • 1 stick of unsalted butter
  • ¼ cup of heavy whipping cream
  • ½ cup of sour cream
  • ½ cup of grated parmesan cheese
  • sea salt to taste

Instructions

  • Ribs: Season the ribs on all side with salt and pepper. Set aside.
  • Add the oil to a large braising pot over medium-high heat and once it begins to lightly smoke add in the short ribs and turn down the heat to medium. Brown the ribs on all sides, about 3 minutes per side.
  • Next, remove the ribs and add the celery, carrots, onions and garlic to the pot and saute for 3 to 4 minutes.
  • Next, stir in the tomato paste and cook for 3 to 4 minutes until it becomes a rusty color.
  • Add the ribs back in the pot and deglaze with red wine.
  • Pour in the beef stock, tomatoes, and add in the thyme, parsley, bay leaf and salt and pepper.
  • Add the top to the pot and simmer over low heat for 2 ½ to 3 hours or until they fall off the bone. Keep warm.
  • Mashed Potatoes: Add the potatoes to a large pot of boiling salted water and cook for 8 to 10 minutes or until tender.
  • Drain and add back to the pot and mash with a hand masher or blender along with the butter, heavy cream, sour cream, cheese and salt until combined and creamy.
  • Serve the short ribs over top of the mashed potatoes.

Nutrition

Calories: 857kcal | Carbohydrates: 63g | Protein: 54g | Fat: 39g | Saturated Fat: 17g | Cholesterol: 142mg | Sodium: 1161mg | Potassium: 3273mg | Fiber: 11g | Sugar: 9g | Vitamin A: 6075IU | Vitamin C: 60.8mg | Calcium: 413mg | Iron: 17.9mg