This recipe is the holiday comfort meal; classically flavorful with mouthwatering aromas. The juicy meat falls off the bone, making it easy to scoop up a bite of creamy mashed potatoes, smothered in savory broth. Follow that perfect bite with a sip of Cabernet Sauvignon and you’ll be going back for seconds in no time.
Wine we paired with this recipe:
Cabernet Sauvignon
Trinity Ridge Vineyard, Moon Mountain District
Ingredients:
Short Ribs:
- 6 lbs – meaty Beef short ribs
- 1 large Onion, finely chopped
- 1 medium Carrot, finely chopped
- 1 Celery stalk, finely chopped
- 12 whole Garlic cloves, peeled
- 2 Tbsp – all purpose Flour (Can sub with Gluten Free flour)
- 2+ Tbsp – Lasseter Family Heirloom Farms Extra Virgin Olive Oil
- 1 Tbsp – Lasseter Family Heirloom Farms Provencal Herb Blend
- 2 cups – Red wine
- 2 1/2 cups – Beef broth
- 1 14 1/2 ounce – can diced Tomatoes in juice
- 1 Bay leaf
- 24 baby Carrots
- 1/2 cup – Kalamata olives
- 3 Tbsp – fresh Parsley, chopped
- Salt and Pepper, to taste
Mashed Potatoes:
- 7 lbs – Russet Potatoes, cut to the same size
- 1/2 cup – unsalted Butter
- 1/3 cup – Half and Half
- 2 Tbsp – Crème fraîche
Preparation:
Step one:
Preheat oven to 325 degrees. Finely chop onion, carrot, celery, and peel garlic. Set aside.
Step two:
Pat short ribs dry and season all sides with salt and pepper. Heat oil in a large ovenproof pot and place short ribs in, cooking in batches to avoid overcrowding. Cook until brown, then turn ribs and repeat until all sides have a nice sear, about 8-10 minutes per batch. Transfer ribs to a large bowl. Scoop out all but a few tablespoons of the juices and set aside.
Step three:
In the same pot, add reserved mirepoix and garlic and let soften. Then add flour and Provencal Herb Blend and mix. If dry, add reserved juices a tablespoon at a time. Add in red wine and beef broth and bring to a boil. Add canned diced tomatoes and the bay leaf. Arrange ribs back into the pot, cover, and place into the oven to roast for 2 hours and 15 minutes.
Step four:
While the ribs cook, cut potatoes and add to a pot with water. Boil until fork tender then strain. Add butter, half and half, and crème fraîche and mash until smooth. Keep warm.
Step five:
Remove ribs from oven, stir and add remaining beef broth, baby carrots and olives. Submerge carrots and place back into the warm oven to slightly soften. Serve on top of mashed potatoes with a large scoop of sauce.
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