Red Wine Braised Short Ribs

Red Wine Braised Short Ribs Of Beef With Truffle Mashed Potatoes

Fall off the bone tender Short Ribs of Beef that have been slowly braised then piled on top of truffle mashed potatoes and drizzled with a red wine sauce is one of the most comforting meals you can imagine. Go into a nice restaurant this time of the year and you will usually see a dish like this on the menu. Thankfully the short ribs are so easy to prepare that you can make them in your own kitchen. Serve this meal for a Sunday supper or at a dinner party and make everyone at your table happy.

Red Wine Braised Short Ribs Of Beef With Truffle Mashed Potatoes

Red Wine Braised Short Ribs Of Beef

Serves 2, adjust the recipe accordingly.

Preheat the oven to 350 degrees

  • bone in short ribs, about 2 per person, trimmed of excess fat
  • salt and pepper (use salt sparingly)*
  • 2 Tbsp. olive oil plus an additional 1 Tbsp.
  • 1 c. chopped onion
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 3-4 cloves garlic, minced
  • 1 Tbsp. flour plus an additional 2 Tbsp. (I use Wondra)
  • 1 Tbsp. tomato paste
  • several sprigs of fresh thyme
  • 2 bay leaves
  • 2 c. red wine
  • 4 c. beef or veal stock (low sodium preferable)
  • 1 c. mushroom broth (made by soaking several pieces of dried porcini mushroom in a cup of boiling water, then strained through a coffee filter) OR 1 c. water
  • 2 Tbsp. butter

*Note: You will be reducing the stock, so be careful with how much salt you use in this recipe, particularly if you’re using beef stock with sodium in it.

Salt the short ribs lightly* and season with pepper on both sides. Heat oil in a ovenproof pot and when hot add the meat fat side down. Working in batches, if necessary, brown the meat on all sides then remove to a plate and drain rendered fat from the pot.

Add the remaining tablespoon of oil to the pot. When hot add the onions, celery and carrot and sauté until soft and just beginning to brown. Add the garlic and cook 1 minute. Add 1 Tbsp. flour, stir well, then add the tomato paste and cook, stirring until tomato paste darkens. Add the red wine, scraping up all the brown bits and cook until reduced by half. Add thyme, bay leaves, beef stock and mushroom broth or water and stir well.  Return the short ribs to the pot, bone side up, with any juices. The liquid should almost cover the meat. Bring to a simmer, cover with a tight fitting lid and place in the oven. Braise for approximately 2 1/2 to 3 hours or until very tender. Check once or twice while cooking and if the liquid has cooked down too much, add additional water or broth.

(If you would like to prepare the short ribs a day ahead, you can stop at this point and refrigerate. The next day, remove the solidified fat on top and reheat. Then proceed with the recipe.)

Remove from the oven, set the short ribs aside and cover to keep warm. Strain the broth in a gravy separator. Discard the vegetables and herbs. Make a roux by melting the butter in the same pot over medium heat, add the remaining 2 Tbsp. of flour, whisk until a paste forms. Gradually whisk in the reserved broth, eliminating any accumulated fat in the gravy separator then simmer until it becomes a sauce consistently. Taste and adjust seasoning if necessary. If not serving the short ribs immediately, you can cover and keep them in a low oven for about 30-45 minutes.

Serve the short ribs on a bed of mashed potatoes, polenta or noodles and top with some of the reduced red wine sauce.

Truffle Mashed Potatoes

  • 1 russet potato per person, I used two, cut into 1 inch pieces
  • 2-3 garlic cloves, peeled
  • half and half or cream, enough needed for the consistency you prefer
  • butter to taste
  • salt and pepper to taste
  • white truffle oil to taste

Cook the potatoes and garlic cloves in a large pot of boiling salted water until very tender, about 20 minutes. Drain and return to the pot. Stir in the half and half, and the butter then mash until smooth. Season to taste with salt and pepper then drizzle with a little white truffle oil.

****

The tender short ribs that are braised in a red wine sauce are a comforting meal, especially during the cold weather season. Served on a bed of truffle mashed potatoes, you will think you are in heaven after the first bite. While I served the short ribs with truffle mashed potatoes, they are also excellent with creamy polenta or noodles.

Thankfully the short ribs are easy to prepare and can even be done the day before. Actually, if you have the time to wait, the flavor improves after a day in the sauce. This makes a meal which is perfect for entertaining your friends. Easy and delicious…it doesn’t get much better than that. Enjoy!

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148 thoughts on “Red Wine Braised Short Ribs

  1. I love short ribs. I am pinning.

    Have you tried truffle butter from Trader Joes? It sells in 3 ounce package for a couple dollars. I would love your input. I made Ina’s truffled pasta with it. I am not sure how I feel about it since I don’t really know what truffles taste like.

    1. Hi Madonna, Thank you for the compliment and pin. I’ve not had the truffle butter from Traders Joes. We don’t have one in our part of Florida but the next time I’m in south Florida I’ll be on a look out for it. We always take a cooler when we go down to visit our children and stop at Trader Joes and Costco before we head back to Vero Beach. We love truffles…they have a very earthy aroma and taste.

  2. You are right, this is the ultimate comfort meal and it’s wonderful that you can prepare the ribs the day before. It’s makes it an easy meal to entertain.

    1. Hi Gerlinde, When entertaining, I love to have recipes that can be prepared ahead of time. The nice thing about the short ribs are that the flavor also improves.

    1. Thank you for your nice compliment Penny, I’m happy to know you like the sound of this meal. Yes, I do love the addition of truffle oil in mashed potatoes and they went great with the short ribs.

    1. Thank you Diane for your nice compliment. All is well here…I’m sorry that for some reason I’m not able to comment on your blog posts any more. Hope the two of you are good as well.

  3. Looks and sounds absolutely delicious, especially for the winter weather we’re having over here. Right up my street – if someone else made it for me 😀

  4. I love short ribs. I make a very similar recipe, but without the mushroom broth. I love that twist! Tonight I am making wine braise pot roast.

  5. LOVE short ribs, and really like them braised in red wine — one of our favorite dishes. Your version looks great — super recipe. Thanks!

    1. Hi Ronit, Although winter in Florida is a piece of cake since we don’t get snow, we do get some cold weather and the short ribs were enjoyable comfort food. Thank you for your nice compliment.

  6. I don’t know about you in Florida, but here in Arizona it never gets cold enough for comfort food like this. So we have been known to turn the air conditioning even colder, just so that we can have something like this! Can’t wait to try it, Karen!

    1. You gave me a laugh David, sometimes we have to take drastic measures to enjoy comfort food both in Arizona and Florida in the winter. My daughter says I’ve gotten spoiled when I complain about the cold weather here although we had temps in the 40’s at night in January. 😀 I’m glad you like the short rib recipe and yes…you might have to turn the AC cooler. 😀

    1. Hi Boleyn, Our market doesn’t have short ribs like these often so I had to buy some and make this dish when I found a package. When we were in New Hampshire, I would buy them often but the cut was different…they were boneless. If you find some, I think you would enjoy them.

  7. Karen, a cold January rain is falling here, I have been standing outside giving a talk on Bromeliads….if only I had the ingredients, sounds so perfect for tonight..maybe tomorrow.

    1. Hi Amelia, The weather this winter has not been the norm…we found the short ribs to be a nice meal on a cold, rainy day. I’m glad you like the recipe, thank you.

  8. Golly, this sounds amazing! I too have used dried porcini mushrooms as a ‘secret’ ingredient for some gravies, just a little goes so far and adds wonderful depths. I can’t even begin to comment on the truffles, sigh. A mouth watering read!

  9. Like the use of thyme and mushroom stock to go the ‘umami’ route. Short ribs actually not so easy to access in rural Australia but shall try . . . love truffles of which Down Under now is a major producer but rarely eat potatoes . . . we’ll find another base . . .

    1. Hi Eha, The short ribs are not that common in our market either, so when I saw them they were a must have. This recipe would be lovely with a nice piece of lamb as well.

  10. I love making short ribs or beef cheeks for a dinner party for that precise reason — you can do all the cooking the day before, then just reheat it. It even tastes better having sat in all its braising liquid for that extra time.

    1. Hi Carolyn, It sounds like we both like easy entertaining and a dish like the short ribs sure does make life easier and they definitely taste better the next day.

  11. Now you’re talking, Karen! I love this recipe. The wine-braised short ribs are delicious in their own right, but then you serve ’em over truffled mashed potatoes? Yes, please! This sounds like the ultimate comfort food meal for a cold day! 🙂

  12. I would have this a few times a week if I could. Braised short ribs are such a special treat, especially in wine! And what better way to soak up the juices than mashed potatoes. YUM!

    1. Thank you for the compliment Sheryl. Short ribs were not an easy dish to plate as they are big and brown but their saving grace is that they are delicious. 😀

  13. Thank you, thank you!! I recently bought short ribs and had no idea of what to do with them. It didn’t help that I only bought three!!!

    Got this Pinned. Please visit my Pin boards. Link is on my blog.

    Jane

    1. Thank you Jane, for your kind words and pin. I have gone to your boards and see that you have pinned several of my recipes, that is much appreciated. If you had a chance to make the short ribs, I hope they were enjoyed. 😀

    1. Hi Katerina, I agree with you wholeheartedly. The weekends are the perfect time to prepare a meal of braised meats. Thank you for your nice compliment.

    1. Hi Amanda, Isn’t it interesting how the cuts of meat vary from country to country. Do you miss France or are you happy to be back in the UK, I know they are so different.

  14. Karen, I love this recipe! The mushroom broth sounds like an amazing addition to this dish. I’m not sure I have ever seen veal stock in the store before. Is something you’ve been able to find or do you make your own?

    1. Thank you Debbie, I’m glad you like the recipe. I make a mushroom broth and add it to lots of recipes as a flavor enhancer. Yes, some markets carry frozen veal stock but beef stock works great and every market has it.

  15. Oh my…this is the ultimate meat and potatoes dish – great comfort food! My husband loves cooking short ribs. I’m going to have to pass this recipe on to him. Thanks Karen!

  16. Beautiful. Short ribs are one of my top 5 meats if I had to pick. Or maybe top two besides lamb. Yours are luscious looking. I was just visiting my girlfriend and she uses truffle oil on everything. Crostini, risotto, my eggs in the morning…. I have some and truffle butter as well and I need to start using it more!

  17. Oh Karen, what else do I need in this cold weather? The beef short rib looks delicious and yes, paired with the truffle creamy mashed potato is just a match from heaven. Enjoy the rest of your week!

    1. Hi Juliana, I’m glad you like the idea of pairing short ribs with truffle mashed potatoes, we loved the dish. Thank you for nice compliment and wish.

  18. To be frank, you’ve got me at truffle mashed potatoes… I love truffles so much, mashed potatoes too… I could even eat a raw carrot with these and would love the dish, but your red wine braised short ribs with the truffle potatoes sound like a dish from paradise!

    1. Hi Fritzie, Thank you for stopping by for a visit and your nice compliment about the short ribs. I hope you will enjoy them if you get the opportunity to try the recipe.

  19. A wonderful dish for a snowy evening meal. Short ribs are difficult to get here, but we do get a lovely pork short rib (called Tjock revben) that I’ll be trying your recipe with. I love the idea of serving the ribs on truffled mashed potatoes.

  20. Before I read those words, ‘this is a comforting meal’, I already had those words formed in my head. I love ribs that are so tender they just fall off the bone and pairing them with truffle mash – not just ‘mash’, is just awesome xx

    1. Hi Charlie, What a happy surprise to have you stop by for a visit, you certainly have been missed. Yes indeed, this truly was a comforting meal. Thank you for your nice compliment.

  21. This is a truly mouth-watering recipe, Karen. I don’t actually see short ribs on many menus these days, although I once did. Others have said the same, but I also recognize this as fabulous comfort food. 🙂

    1. Thank you Debra, for your nice compliment. Fall and winter is usually when I see short ribs on menus. That is unless they have been cooked and shredded and are part of a dish like ravioli, etc.

  22. My oh my but these short ribs do look AMAZING Karen. So tender. Valentine’s Day is coming and we were just talking about “staying in” this year and cooking something special like this. A really spectacular meal, thanks for the recipe and beautiful photography. I actually have the white truffle oil too. Jon will love it.

  23. This is so beautiful, the perfect winter meal. Hearty, comforting and company worthy. Love the truffle mashed potatoes.

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