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Red Wine Braised Beef Short Ribs with Garlic Mashed Potatoes
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Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Skillet
  • Large Pot
  • Potato Masher

Ingredients
  

  • 3 pounds beef short ribs
  • 2 cups dry red wine
  • 1 cup beef broth
  • 1 large onion, sliced
  • 2 carrots, cut into chunks
  • 6 garlic cloves, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 pounds Yukon gold potatoes, peeled and quartered
  • 4 tablespoons butter
  • 1/2 cup milk
  • Salt and black pepper to taste

Instructions
 

  • Season the short ribs with salt and pepper on all sides. Heat a skillet over medium-high heat and brown the ribs in batches until a crust forms, then transfer them to the slow cooker.
  • Add the sliced onion, carrot chunks, half the minced garlic, thyme sprigs, rosemary sprig, red wine, and beef broth to the slow cooker. Stir gently to combine the liquids and vegetables around the ribs.
  • Cover and cook on low for 8 hours until the meat is very tender and pulls away from the bone easily.
  • About 30 minutes before the ribs finish, place the quartered potatoes in a large pot and cover with cold water. Bring to a boil and cook until the potatoes are soft when pierced with a fork.
  • Drain the potatoes and return them to the pot. Add the remaining minced garlic, butter, milk, and a pinch of salt. Mash until smooth and creamy.
  • Remove the herb sprigs from the slow cooker. Serve the short ribs and some of the cooking liquid over the garlic mashed potatoes.

Notes

For a thicker sauce, remove the ribs after cooking and simmer the liquid on the stovetop for a few minutes before serving. Leftovers reheat well in a covered dish with a splash of broth to keep the meat moist. If you prefer a milder wine flavor, use a lighter red such as Pinot Noir rather than a bold Cabernet.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Skillet, Large Pot, Potato Masher