Succulent short-ribs, served with creamy truffle mashed potatoes and a rich, aromatic red wine reduction – simple ingredients, bold flavors, and a dish that feels like pure comfort with a touch of elegance.
Prep Time: 30 mins | Total Time: 4h 30 mins | Serves 6
Ingredients
For the Truffle Mashed Potatoes
4 large Yukon gold potatoes (peeled and cubed)
2 tablespoons butter (or dairy-free butter)
1/4 cup heavy cream (or dairy-free alternative)
1–2 tablespoons truffle oil (adjust to taste)
Salt and pepper to taste
For the Braised Short Ribs
4 bone-in short ribs (about 1.5 lbs)
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
2 cups red wine (a dry variety, such as Cabernet Sauvignon)
2 cups beef broth (or vegetable broth)
2 sprigs rosemary
2 sprigs thyme
1 bay leaf
Salt and pepper to taste
For the Red Wine Reduction
2 cup braising liquid
1 1/2 cups red wine (same variety as used for braising)
2 tablespoons balsamic vinegar (for depth)
1-2 tablespoons honey (optional, for sweetness)
Salt and pepper to taste
Instructions
Step 1
Preheat the oven to 325°F (163°C).
Step 2
Sear the short ribs
Heat olive oil in a large heavy pot over medium-high heat. Season the short ribs generously with salt and pepper, then sear them on all sides until browned (about 5-6 minutes per side). Remove the ribs and set them aside.
Step 3
Sauté vegetables
In the same pot, add the chopped onions, carrots, celery, and garlic. Sauté for about 5-7 minutes until the vegetables are softened and starting to caramelize.
Fact: The combination of onions, carrots, and celery is called Mirepoix and it is the foundation of French sauce making as well as other dishes. |
Add wine and broth
Pour in the red wine and beef broth, scraping the bottom of the pot to release any browned bits. Stir in the rosemary, thyme, and bay leaves.
Step 4
Braised the ribs
Return the short ribs to the pot, making sure they’re submerged in the liquid. Cover with a lid and place the pot in the oven. Braise for 3–3 1/2 hours, until the meat is tender.
Step 5
Once done, remove the ribs from the pot, discarding any loose bones. Strain the braising liquid reserve it for the red wine reduction.
Step 6
Prepare the Red Wine Reduction
Reduce the Wine
In a saucepan, pour in the 2 cups of red wine from the braising liquid and fresh wine if needed. Bring to a simmer over medium-high heat. Stir in the balsamic vinegar and honey (optional, for sweetness). Let it reduce for 15–20 minutes, until it thickens by about half. Taste and adjust with salt and pepper if necessary. Keep warm until serving.
Step 7
Prepare the Truffle Mashed Potatoes
Boil the potatoes
Place the peeled and cubed potatoes into a large pot and cover with water. Bring to a boil over medium-high heat and cook for 15–20 minutes, until fork-tender.
Mash the potatoes
Drain the potatoes and return them to the pot. Add butter, heavy cream, and truffle oil. Mash until smooth and creamy. Season with salt and pepper to taste. If you like, you can use a potato ricer for extra smoothness.
Step 8
Assemble the Dish:
Plate the mashed potatoes
For a main course, you can serve the mashed potatoes in a large, elegant mound or ring on each plate. Use a spoon to form a neat mound in the center.
Top with braised short ribs
Spoon the shredded short ribs over the mashed potatoes, layering the meat gently over the potatoes. For a more elegant touch, you can arrange the meat in a neat pile or stack it in a small mound.
Drizzle with red wine reduction
Generously drizzle the red wine reduction sauce over the short ribs and around the plate. This will add both flavor and a rich, glossy finish.
Garnish
Add a sprig of fresh thyme or rosemary on top of the meat or along the plate's edge. Optionally, add shaved truffle for an extra layer of sophistication.
Serve and Enjoy:
Serve immediately while everything is warm and the flavors have melded together.
Pair with a glass of red wine (the same variety used for the braising) to complement the rich flavors of the dish.
Notes:
Make-Ahead Tip: You can braise the short ribs and make the mashed potatoes in advance, and then reheat them before plating and adding the red wine reduction.
Serving Size: This recipe serves 4–6 as a main course, depending on portion size.
Refrigerator
Up to 4 days if stored in an airtight container. Ensure they are completely cooled before refrigerating to maintain quality and safety.
Reheating Tips
Stovetop or oven: Reheat slowly in the braising liquid over low heat to prevent drying out.
Microwave: Use lower power settings and cover with a damp paper towel to retain moisture.
Label the container with the date for easy tracking. If they smell off or the texture changes, it's time to toss them.
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