If you are craving an unforgettable comfort meal that feels like a warm hug on a plate, look no further than this Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe. Tender, fall-off-the-bone short ribs luxuriate in a rich, deeply flavored red wine sauce that’s perfectly balanced by creamy mashed potatoes and the fresh crunch of broccolini. This dish is a symphony of flavors and textures that always impresses, whether you’re feeding family or impressing guests.
Ingredients You’ll Need
Gathering the right ingredients is the first joyous step to creating this remarkable dish. Each is simple yet essential, bringing a unique contribution—whether it’s the robust depth of red wine or the freshness of finely diced vegetables—so your Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe hits every note of deliciousness.
- 4–5 bone-in beef short ribs (1.2–1.5 kg/2¾–3¼ lb total): Choose meaty ribs with good marbling for maximum flavor and tenderness.
- 1 tsp sea salt flakes: To season your beef evenly and bring out its natural taste.
- ½ tsp freshly cracked black pepper, plus extra to serve: Adds a mild spiciness that complements the richness of the meat.
- 3 tbsp extra-virgin olive oil: For that perfect sear, creating a caramelized crust on the ribs.
- 1 onion, finely diced: Brings sweetness and a savory base to the braise.
- 2 carrots, diced: Adds subtle sweetness and color to the sauce.
- 2 celery stalks, finely diced: Provides an aromatic balance with slight earthiness.
- 1 tbsp freshly minced garlic: Lends bold flavor and warmth.
- 2 tbsp tomato paste: Boosts the sauce’s richness and adds depth.
- 1 tbsp plain (all-purpose) flour: Helps thicken the luscious cooking liquid into a silky sauce.
- 2 cups (500 ml) red wine: The star ingredient in this Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe; pick a dry red like Cabernet Sauvignon or Merlot for best results.
- 2½ cups (625 ml) beef stock: Supports the sauce with meaty goodness.
- 3 thyme sprigs, plus extra to serve: Infuses herbaceous notes throughout the braise.
- 1 tsp dried oregano: Adds a subtle Mediterranean aroma.
- 2 dried bay leaves: Contributes a gentle, woodsy undertone.
- Freezer-friendly Mashed Potatoes: Creamy, buttery mashed potatoes make the perfect vehicle for soaking up that tasty braising liquid.
- Steamed broccolini (tenderstem broccoli): Provides a fresh, lightly crisp contrast to the richness of the short ribs.
How to Make Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 180°C (350°F) or 160°C (325°F) with fan-forced. This temperature is just right for slow, gentle braising that transforms those short ribs into tender perfection.
Step 2: Season the Beef
Generously sprinkle the short ribs all over with sea salt flakes and freshly cracked black pepper. This simple seasoning enhances the natural flavor of the meat, setting the stage for a delicious braise.
Step 3: Sear the Beef
Warm the extra-virgin olive oil in a large, heavy-based, ovenproof pan over medium to high heat. Sear the short ribs in batches, browning each side for 2 to 3 minutes. This caramelized crust adds incredible flavor and texture to the final dish. Once golden, set the ribs aside on a plate.
Step 4: Add the Vegetables
Reduce the heat to medium and add the finely diced onion, carrot, celery, and minced garlic to the same pan—no need to clean it out. Stir and cook the vegetables for 3 to 4 minutes until they soften and begin releasing their wonderful aromas that will meld beautifully with the meat.
Step 5: Build the Sauce
Stir in the tomato paste and allow it to cook for 1 to 2 minutes, waking up a robust, slightly tangy depth. Next, sprinkle in the flour and stir until it dissolves completely, which will help thicken the sauce later. Pour in the red wine, stirring gently as it simmers for 3 to 4 minutes, reducing slightly and concentrating those luscious flavors.
Step 6: Add Stock and Herbs, Return Beef
Pour in the beef stock and add the thyme sprigs, dried oregano, and bay leaves. Give everything a good stir to combine before nestling the browned short ribs back into the pan. Make sure to submerge as much of the meat as possible in the liquid to lock in all those flavorful juices. Bring it back up to a gentle simmer.
Step 7: Braise in the Oven
Cover the pan tightly with a lid or a double layer of foil and place it in the preheated oven. Let it braise for 3 hours, allowing the meat to slowly become fork-tender and soak up every bit of the rich braising liquid. At the halfway mark, check and turn the ribs to ensure even cooking and moisture. The aroma at this point will be irresistible!
Step 8: Prepare Sides and Serve
While the short ribs are finishing up, prepare your freezer-friendly mashed potatoes and steam the broccolini until tender but still bright green and crisp. When ready, serve the short ribs on a bed of mashed potatoes, arrange broccolini on the side, and generously spoon the luscious pan sauce over the top.
How to Serve Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe
Garnishes
A sprinkle of fresh thyme leaves and a few cracks of black pepper sprinkled just before serving adds freshness and a burst of herbal aroma that cuts through the richness perfectly.
Side Dishes
This meal shines brightest with the creamy mashed potatoes and lightly steamed broccolini, but you could also add a crisp green salad or roasted root vegetables if you want to add even more vibrant colors and textures to the plate.
Creative Ways to Present
For an elegant presentation, peel back the short ribs slightly to reveal the tender meat, place the mashed potatoes in a neat mound beside them, and fan out the broccolini like a bouquet. Drizzle the pan sauce artistically over everything for a restaurant-quality look at home that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors deepen overnight, making your next meal even more delicious.
Freezing
You can freeze the short ribs and sauce in portions for up to 3 months. For best results, freeze the mashed potatoes separately. When planning ahead, portion out your broccolini and freeze quickly if needed, but fresh steaming is always preferable for best texture.
Reheating
Reheat gently on the stovetop over low heat or in the oven, covered, to prevent drying out. Adding a little broth or water can help loosen the sauce. For mashed potatoes, microwave or reheat in a covered dish with a splash of milk or cream, stirring occasionally to keep them creamy.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs will still work well but keep in mind that bone-in ribs often provide extra flavor and moisture during braising, resulting in a richer sauce.
What type of red wine is best for braising?
Choose a dry red wine with good acidity and medium body such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid overly sweet wines to keep the sauce balanced.
Can I make this recipe in a slow cooker?
Yes, after searing the meat and sautéing the vegetables, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The result will be just as tender and flavorful.
How do I know when the short ribs are done?
The short ribs are ready when the meat is so tender that it pulls apart effortlessly with two forks—that is the true sign of a successful braise.
What can I substitute for broccolini if I can’t find it?
Bok choy, asparagus, or tender green beans steamed lightly make excellent alternatives offering similar textures and freshness.
Final Thoughts
This Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe is an all-star dinner that brings rich comfort and elegant flavors together in one irresistible package. I hope you embrace making it soon and share this little culinary treasure with the people you love because you really can’t go wrong with a meal this satisfying and lovingly prepared.
Print
Red Wine Braised Short Ribs With Mashed Potatoes and Broccolini Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe features tender, flavorful beef slowly cooked in a rich red wine and beef stock braising liquid, enhanced with aromatic vegetables and herbs. Perfectly seared short ribs are braised in the oven until meltingly tender, making it an elegant and comforting main dish served ideally with creamy mashed potatoes and steamed broccolini.
Ingredients
Beef Short Ribs
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables & Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Flavor Base
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
Braising Liquid & Herbs
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
Serving Suggestions
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for the braising process.
- Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor before searing.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Cook the short ribs in batches for 2–3 minutes on each side until they become golden and browned. Remove and set aside on a plate to rest.
- Add the vegetables: Reduce the heat to medium and add the diced onion, carrots, celery, and minced garlic to the same pan. Cook while stirring for 3–4 minutes, until the vegetables soften and become aromatic.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Then sprinkle the flour over and stir until dissolved. Pour in the red wine, cooking and stirring for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves. Mix to combine and return the browned short ribs to the pan, submerging as much of the meat as possible in the liquid. Bring the mixture back to a gentle simmer.
- Bake: Cover the pan with a lid or a double layer of foil to seal. Transfer to the preheated oven and braise for 3 hours, or until the short ribs are so tender that the meat can be easily pulled apart with two forks. At the halfway point, check the meat and turn it over if the top looks dry to ensure even cooking.
- Serve: Plate the short ribs alongside creamy mashed potatoes and tender steamed broccolini. Spoon some of the rich pan juices over the ribs and mashed potatoes. Garnish with extra thyme leaves and a sprinkle of freshly cracked black pepper as desired.
Notes
- For best results, choose bone-in short ribs for more flavor and tenderness.
- If preferred, use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer taste.
- You can prepare the mashed potatoes ahead and reheat to make this meal freezer-friendly.
- Check the liquid level during braising and add a splash more beef stock if it reduces too much to keep the meat moist.
- This dish improves in flavor if made a day ahead, allowing the spices and wine to deepen.
