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Balsamic Braised Short Ribs + Mashed Potatoes

Tender, meaty short ribs in flavorful balsamic beef gravy over mashed potatoes
Prep Time 20 mins
Cook Time 3 hrs
Course Main Course
Servings 5 servings

Ingredients
  

For the short ribs:

  • 1 tbsp oil
  • salt and pepper to taste
  • 2.5 lbs boneless beef short ribs
  • 1 large onion chopped
  • 4 large garlic cloves chopped
  • 1/2 cup red wine
  • 2-4 cups beef broth
  • 2 tbsp Worcestershire sauce
  • 1/2 tbsp onion powder
  • 1/2 tbsp garlic powder
  • 2 tbsp balsamic vinegar
  • 2 tbsp brown sugar
  • 2 bay leaves
  • 1/2 tsp thyme
  • 1 orange juiced

For potatoes:

  • 2 lbs russet potatoes peeled and cut into 3 inch pieces
  • 1/4 cup milk
  • 2-4 tbsp cream
  • 3 tbsp butter
  • salt to taste

Instructions
 

For the short ribs:

  • Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
  • Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, onion powder, garlic powder, thyme, Worcestershire, vinegar, brown sugar, bay leaves, and orange juice. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
  • When short ribs are done cooking, discard bay leaves. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

For potatoes:

  • While the meat is cooking, bring potatoes and to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and cream. Season with salt and pepper, and mash with a potato masher or a fork.
Keyword Beef, Main Dish