Today’s Red Wine Braised Short Ribs with Garlic Mashed Potatoes are the perfect fall and winter meal. Warm and filling, this is comfort food at its best. And like many soups and stews, this is actually better on the second day, making it a wonderful make-ahead party food.
When the wind is howling outside, chilling us to the bone with every breath, walking into a cozy warm home with a fire in the fireplace and a hot meal waiting is heavenly. During the winter months I crave hearty and filling foods, warming and soul soothing, nothing evokes the contentment and happiness we knew in childhood as much as a big dish of our favorite foods and laughter around the dinner table.
Pile of raw beef short ribs ready for cooking
My mother was not a gourmet cook but she fed our family with wonderful, filling, cost effective meals. The food may not have been comparable to fine restaurant dining, but it was delicious and the camaraderie, stories, and never-ending jokes that were shared every night at our dinner table made our shared family meals some of my favorite childhood memories.
I was the youngest of four children and grew up in awe of my older brothers. They were all bright, good looking, funny and bigger than life in my eyes. Our father required us to have dinner together every single night of the week – no exceptions.
When we were all young having dinner together was simple, but as we grew up and had busy schedules, it became more challenging. My father refused to bend on this rule and I am eternally grateful for that. This was the one time when we all gathered together, sharing what we had learned in school that day, encouraging when one of us was struggling, and celebrating successes, strengthening the unity of our family.
As my brothers grew up and went away to college, our table became quieter and I longed for the holidays when all my brothers were home, with the jokes, tricks played on each other, and bellyaching laughter. My mother and I would cook for days, making huge feasts in anticipation of long evenings of Evans family frivolity.
One way we could feed everyone a healthy and filling meal was to use cheaper cuts of meat and cook them for hours over low heat. Braising (cooking in liquid) helps break down the tough fibers and melts the collagen creating mouthwatering soups, stews, and casseroles. You do not need to spend a lot of money if you have the time to slow cook your way to the most succulent meals you’ve ever made!
Bowl of piping hot garlic mashed potatoes, ready for serving
Braised short ribs, when cooked gently for a long time in a sauce made with red wine, beef stock, herbs and vegetables, is a classic comfort food dish and one I crave all year long. These ribs are easy to assemble and then you put them in the oven to cook for two or three hours, most of it unattended so you have plenty of time to do other things. And like a lot of slow cooked recipes, they taste better the next day. So plan ahead, make them a day or two in advance and have a really easy reheated meal on busy days.
Red wine braised short ribs in a Dutch oven
I love having the entire house smelling wonderful as the meal cooks, filling every corner with delectable redolence of old-fashioned heritage cooking. It has your family entering the kitchen with their heads tilted back, breathing deeply, absorbing the aromas. A sign that I’ve succeeded in whetting their appetites.
Enjoy these Red Wine Braised Short Ribs all winter long knowing your family will be full and happy when dinner is finished. The meal is economical and so satisfying, the perfect combination.
I hope all of you have the most wonderful holiday season, full of joyous moments, plenty of laughter and fun, and time with the special people in your lives. Thank you for being part of The Heritage Cook Family!
Merry Christmas and Happy Holidays everyone!
If you try this recipe, let me know! Leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it #theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Braised Short Ribs:
- Ribs: Olive oil, beef short ribs, onions, celery, carrots, bell peppers,
- Garlic, oregano, red wine, tomato sauce, tomato paste, beef stock, parsley
- Mashed Potatoes: Russet potatoes, salt, milk, garlic, butter, pepper, parsley
PRO Tip:
One of the tricks to really great mashed potatoes is warming the milk or cream so the potatoes do not get chilled by adding cold liquid. And by adding the garlic to the milk, you infuse the flavor without overpowering the potatoes or getting bites of raw garlic. You can slice the cloves of garlic or leave them whole making it easier to strain them out.
How to make Braised Short Ribs:
- Ribs: Brown ribs in oil in a large Dutch oven, half at a time, until browned on all sides. Transfer to a plate and set aside.
- Add the onions, celery, carrots, and bell pepper to the same pan and sauté over medium heat, stirring often, until softened, about 3 to 5 minutes. Add the garlic and oregano and cook, stirring until fragrant. Add the wine* to the pot, scraping the bottom to release any browned bits. Stir in the tomato sauce and paste, then stir in the beef stock. Add the ribs to the sauce along with any accumulated juices on the plate. Bring to a boil.
- Transfer to a 350°F (177°C) oven and cool uncovered until the meat is falling off the bones, 2 to 2-1/2 hours. Remove from the oven, cover, and let sit about 20 minutes. Skim the fat off the top of the sauce and discard. Taste and adjust seasonings if needed. Remove the bones and discard.
- Mashed Potatoes: Cut the potatoes into medium cubes and place in a large pot or stockpot. Cover with cool water to cover by 1-inch. Add enough salt so the water tastes salty, about a tablespoon.
- Cook the potatoes over high heat and bring to a boil. Reduce the heat to medium and cook at a low boil until the potatoes are fork tender, about 15 to 20 minutes.
- Meanwhile, warm the milk in a saucepan with the garlic and a pinch of salt. Stir occasionally so it doesn’t burn on the bottom.
- Drain the potatoes and transfer to the bowl of your stand mixer or a large mixing bowl if you are using a hand mixer. Beat until the potatoes are smooth with no lumps. Add the butter and mix it in. With the mixer on low speed, very slowly pour the hot garlic milk into the potatoes (pour through a strainer if you don’t want pieces of garlic in the finished potatoes.
- When all the milk is incorporated, turn the mixer up to medium and whip the potatoes until creamy. If needed, add a little more warm milk. Taste and add salt or pepper as desired. Stir in most of the parsley, reserving the rest to sprinkle on top.
- To Serve: Scoop some of the potatoes into bowls, then top with some of the meat and sauce. Sprinkle the reserved parsley over the top of each plate and serve immediately.
PRO Tip:
Instead of using a plate to hold the browned ribs, the lid of your Dutch oven is the perfect alternative if it has a flat handle on top. It will hold all the stacked ribs and once you’ve put the ribs back into the pot to braise, you have one less dish to wash!
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Gluten-Free Tips:
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Red Wine Braised Short Ribs (Gluten-Free)
Today’s Red Wine Braised Short Ribs with Garlic Mashed Potatoes are the perfect fall and winter meal. Warm and filling, this is comfort food at its best. And like many soups and stews, this is actually better on the second day, making it a wonderful make-ahead party food.
Ingredients
Short Ribs
- 2 tbsp organic olive oil
- 4 lb (1.8 kg) bone-in beef short ribs, patted dry with paper towels
- Kosher or sea salt and freshly ground black pepper, to taste
- 2 medium onions, trimmed, peeled and chopped
- 3 celery stalks, trimmed and chopped
- 4 carrots, trimmed, peeled, and chopped the same size as the celery
- 2 red bell peppers, stems and seeds removed, chopped
- 1 clove garlic, peeled and finely minced
- 1 tbsp dried oregano
- 2 cups (568 ml) dry red wine*, such as merlot or pinot noir (a lighter red is better), or additional beef stock
- 1 cup (284 ml) tomato sauce
- 2 tbsp tomato paste
- 3 cups (852 ml) low-sodium beef stock, gluten-free if needed
- Finely chopped fresh parsley, for garnishing
Garlic Mashed Potatoes
- 7 to 8 (about 2 lb) medium Russet potatoes, peeled
- 1 tbsp kosher or sea salt
- 1-1/4 cups (355 ml) milk or alternative milk for dairy-free, plus more if needed
- 1/2 to 1 tsp minced garlic (to taste)
- 2 tbsp butter, optional (leave out for dairy-free)
- Freshly ground pepper, to taste
- Finely chopped fresh parsley
Instructions
- Arrange both oven racks in the lower third and preheat the oven to 350°F (177°C).
- Brown the Ribs: Heat the oil in a large Dutch oven over medium-high heat. When it is shimmering, add about half the ribs leaving room between them. Cook, turning until all of them are browned on all sides. Transfer to a plate and repeat with the remaining ribs.
- Make the Sauce: When the meat is all browned and on a plate, add the onions, celery, carrots, and bell peppers to the same pan and cook over medium heat, stirring occasionally, until softened, about 3 to 5 minutes. Add the garlic and oregano, stirring into the vegetables. Add the wine to the pan, bring to a simmer and scrape the bottom of the pan, releasing all the browned bits and their flavor. Stir in the tomato sauce and tomato paste. Stir until completely incorporated. Stir in the beef stock and add the ribs to the pan along with any accumulated juices on the plate. Bring to a boil, cover, and transfer to the oven.
- Cook the Ribs: Cook for 2 to 2-1/2 hours, or until the meat is falling off the bones. Remove from the oven, cover, and let rest for 20 minutes. Skim and discard surface fat. Taste sauce and adjust the seasonings if needed. Remove the bones and discard.
- Make the Garlic Mashed Potatoes while the ribs are finishing cooking.
- Cook the Potatoes: Cut into medium cubes and place in a large pot. Cover with enough water to come about 1-inch above the potatoes. Add enough salt so that the water tastes salty, about 1 tbsp.
- Place the pot over high heat and bring to a boil. Reduce the heat to medium and cook at a low boil until the potatoes are fork tender, about 15 to 20 minutes.
- Heat the Milk: While the potatoes are cooking, place the milk in a small saucepan. Whisk in the garlic and a pinch of salt. Warm over low heat, stirring occasionally infusing the garlic flavor.
- Whip the Potatoes: Use a slotted spoon to transfer the potatoes to the bowl of your stand mixer. Beat until smooth with no lumps. Scrape down the sides of the bowl. Add the butter and mix it in. With the mixer on low, very slowly pour the hot garlic milk into the potatoes (pour through a strainer if you don't want the pieces of garlic in the finished potatoes). When all the milk has been incorporated, turn the mixer up to medium-high and whip the potatoes until creamy. If needed, add a little more warm milk.
- Taste and add salt or pepper as desired. Stir some of the parsley in just before serving reserving a little to sprinkle on top of each serving.
- If making the potatoes ahead, cover the mixing bowl and place over a pot of simmering water. Turn off the heat under the pan. The potatoes will stay warm for quite a while as you finish making the rest of dinner. Stir before serving and add a little more warm milk if the potatoes have stiffened up too much.
- To Serve: Scoop mashed potatoes into bowls and top with some of the meat and sauce. Sprinkle a little of the parsley over the top of each plate and serve immediately.
- To Make Ribs Ahead: Cook as directed above. Transfer the meat, sauce and vegetables to a container, cover tightly and refrigerate overnight. The next day, scrape all the fat off the surface and discard. Reheat meat and sauce over low heat while you make the potatoes.
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 686Total Fat: 25gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 80mgSodium: 1848mgCarbohydrates: 68gFiber: 8gSugar: 18gProtein: 30g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.
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