Decadent Comfort: Short Rib Mashed Potatoes Delight
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Learn how to make delicious Short rib mashed potatoes. Easy recipe with step-by-step instructions.
Total Time:45 minutes
Yield:4 servings
Ingredients
2 pounds bone-in beef short ribs
1 tablespoon olive oil
Salt and pepper, to taste
1 onion, finely chopped
2 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, substitute with more beef broth if preferred)
1 tablespoon tomato paste
1 teaspoon dried thyme
2 pounds russet potatoes, peeled and quartered
1/2 cup heavy cream
1/4 cup unsalted butter
1/4 cup sour cream
Chopped parsley, for garnish
Instructions
Preheat your oven to 325°F (165°C).
Season the short ribs generously with salt and pepper.
In a large ovenproof pot, heat olive oil over medium-high heat. Sear the ribs until browned on all sides, about 8 minutes. Remove and set aside.
In the same pot, add onion and garlic, sautéing until soft and fragrant, about 5 minutes.
Stir in the tomato paste, cooking for another minute before adding the beef broth, red wine, and thyme.
Return the short ribs to the pot, ensuring they’re submerged in the liquid. Bring to a simmer, cover, and transfer to the oven. Braise until the meat is tender, about 2.5 to 3 hours.
Meanwhile, in a large pot, cook the potatoes in salted boiling water until tender, about 20 minutes. Drain well.
In a saucepan, heat cream and butter over low heat until the butter is melted.
Using a potato masher or ricer, mash the potatoes until smooth. Stir in the warm cream and butter mixture until fully incorporated. Add sour cream, season with salt and pepper to taste.
Once the short ribs are done, remove them from the pot and shred the meat, discarding the bones and excess fat.
Mix the shredded meat into the mashed potatoes, and garnish with chopped parsley before serving.
