Slow Braised Beef Short Ribs With Cheesy Mash Recipes

SLOW BRAISED BEEF SHORT RIBS

Steps:

• Salt and pepper ribs, then dredge in flour. Set aside.
• In a large dutch oven, cook bacon, pork belly or salt pork over medium heat until complete crispy and all fat is rendered. Remove and set aside. Do not discard grease.
• Add olive oil to pan with the pork grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
• Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
• Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add the pork back in. Add thyme and rosemary sprigs (whole) to the liquid.
• Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid.
• Serve the ribs on bed of creamy mashed potatoes, spooning a little juice over the top.

SLOW BRAISED BEEF SHORT RIBS WITH CHEESY MASH

Steps:

• Pre-heat the oven to 160ºC/320ºF.
• Season the short ribs generously. In a large, oven-proof lidded pot, heat a splash of olive oil then sear the beef ribs until well-browned on all sides.
• Remove from the pot and set aside. Add the onions, carrots and celery and cook until soft and translucent.
• Add the garlic and herbs then cook for another 30 seconds before adding the flour.
• Stir to coat the vegetables in the flour then add the wine and stock. Allow to come to a simmer then add the tomatoes and beef short ribs back to the pot. Season well then cover and place in the oven. Allow to braise for 2-3 hours or until the ribs are soft. Add the mushrooms and braise for another 20 minutes. Adjust seasoning and serve.
• To make the cheesy mashed potatoes, Cook the potatoes in a large pot of salted water until they can easily be pierced with a sharp knife.
• Mash the potatoes with the butter and milk then add the cheese and season to taste.
• Serve cheesy mash with braised short ribs.

SLOW BRAISED BEEF SHORT RIBS

Steps:

• Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
• Preheat oven to 375 degrees F.
• Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.