Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
Oblong plate with red wine braised short ribs, golden cauliflower florets and creamy mashed potatoes topped with almond picatta.

Red Wine Braised Short Ribs

mashed potatoes and romanesco

STARS

Hello, culinary comfort. Brush beef short ribs with bold red wine before braising them to tender perfection. Serve them with creamy sour cream mashed potatoes and steamed romanesco broccoli. And of course, delicious almond and garlic picada for extra flavor and crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Mashed Potatoes

  • 3 large russet potatoes, peeled
  • 3 Yukon Gold potatoes, unpeeled
  • 1½ cups whole milk
  • 1 cup sour cream
  • 3 tablespoons unsalted butter
  • Kosher salt, to taste

Steamed Romanesco

  • 1 large or 2 small heads romanesco, cut into florets
  • 2 tablespoons canola oil
  • Kosher salt, to taste

Picada

  • 1 cup chopped toasted almonds
  • 3 tablespoons fried garlic chips
  • ½ bunch fresh parsley, roughly chopped
Directions
1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add in the tomato paste, water, wine, and boullion cubes. 
4
Braise in the oven for about 90 minutes, until the meat yields no resistance when a skewer is inserted. 
5
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and cook until fork-tender, about 40 minutes. Drain and return to the pot.
6
Mash the potatoes while you add the milk, cream, butter and salt. 
7
To make the steamed romanesco, bring 1 inch of water to a boil in a saucepan with a steamer basket. Add the romanesco and cook until fork-tender, about 5 minutes. 
8
Drain, return to the pot and toss the romanesco with oil and salt to taste. 
9
To make the picada, combine the almonds, garlic chips and parsley in a small bowl. 
10
Serve the short ribs on a bed of mashed potatoes topped with picada, with steamed romanesco on the side.

Red Wine Braised Short Ribs

mashed potatoes and romanesco

STARS

Hello, culinary comfort. Brush beef short ribs with bold red wine before braising them to tender perfection. Serve them with creamy sour cream mashed potatoes and steamed romanesco broccoli. And of course, delicious almond and garlic picada for extra flavor and crunch.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Short Ribs

  • 4 (8-ounce) bone-in short ribs
  • Salt and pepper
  • 4 carrots, diced
  • 1 yellow onion, diced
  • 2 tablespoon fresh rosemary leaves
  • 1 tablespoon fresh thyme leaves
  • 2 bay leaves
  • 2 tablespoon canned tomato paste
  • 4 cups water
  • 1 cup red wine
  • 2 beef bouillon cubes

Mashed Potatoes

  • 3 large russet potatoes, peeled
  • 3 Yukon Gold potatoes, unpeeled
  • 1½ cups whole milk
  • 1 cup sour cream
  • 3 tablespoons unsalted butter
  • Kosher salt, to taste

Steamed Romanesco

  • 1 large or 2 small heads romanesco, cut into florets
  • 2 tablespoons canola oil
  • Kosher salt, to taste

Picada

  • 1 cup chopped toasted almonds
  • 3 tablespoons fried garlic chips
  • ½ bunch fresh parsley, roughly chopped

Directions

1
Preheat the oven to 350°F. 
2
Season the short ribs with salt and pepper. Heat a skillet over high heat and sear the short ribs, turning to brown all sides. Transfer to a plate.
3
Place the carrots, onions, rosemary, thyme, and bay leaf in a braising dish. Place the seared short ribs on top, and add in the tomato paste, water, wine, and boullion cubes. 
4
Braise in the oven for about 90 minutes, until the meat yields no resistance when a skewer is inserted. 
5
Place the potatoes in a large saucepan and cover with cold water. Bring to a simmer and cook until fork-tender, about 40 minutes. Drain and return to the pot.
6
Mash the potatoes while you add the milk, cream, butter and salt. 
7
To make the steamed romanesco, bring 1 inch of water to a boil in a saucepan with a steamer basket. Add the romanesco and cook until fork-tender, about 5 minutes. 
8
Drain, return to the pot and toss the romanesco with oil and salt to taste. 
9
To make the picada, combine the almonds, garlic chips and parsley in a small bowl. 
10
Serve the short ribs on a bed of mashed potatoes topped with picada, with steamed romanesco on the side.