The Divine Dish

Braised Short Ribs

Posted on Dec 18, 2008 under Archives, Recipes | No Comment

For the past few nights it has been cold and rainy in LA and the perfect weather for a hearty and satisfying dinner.   After trying many recipes for short ribs, I think this one stands out as the best.  I paired it with mom’s recipe for garlic mashed potatoes.

Here are the ingredients you will need:

4 pounds short ribs (I get these from Costco)

3 tablespoons extra virgin olive oil

1 medium onion

2 carrots, chopped

1 large tomato

3 celery ribs

1/2 head garlic

1/4 bunch fresh thyme

1  1/2 cups dry red wine

2 cups low sodium beef stock

4 potatoes

1/3 cup sour cream (I like Trader Joe’s)

2 tablespoons butter

1 whole head garlic, roasted

garlic salt

Heat the olive oil in a large Dutch oven.  Add the thyme to infuse the oil.  Cut the short ribs into 2 inch pieces and salt and pepper all sides.

Put the cubed meat in the dutch oven and sear on all sides.  Remove and put them on a plate for future use.

Place the onion, garlic, celery, carrot, and tomato into a food processor and blend into a smooth pulp.  This looks a bit strange but it will taste great later on.

Add the vegetable pulp to the dutch oven and season with salt and pepper.  Cook for five minutes.  Pour in the red wine and beef stock and bring to a boil.  Place braised ribs into the dutch oven evenly throughout the sauce and reduce the heat to a simmer.

Simmer 2 1/2 hours until meat is tender.  I cover the dutch oven with a lid.  Wrap head of garlic in aluminum foil and roast in a 350 degree oven for 45 minutes.  When cool, unwrap and squeeze our garlic and reserve.

Peel and chop potatoes.  Put pieces in a pot of boiling hot water and sprinkle with garlic salt.  Boil potatoes until ready to mash.  Drain potatoes, turn off heat and return potatoes to pot.   Add roasted garlic, sour cream, and butter, and mash!

Plate mashed potatoes and top with short ribs and sauce.  Enjoy!