Braised Beef Short Ribs with Mashed Potatoes and Broccolini

A perfect Sunday meal with braised beef short ribs cooked with wine and herbs, served alongside light and fluffy mashed potatoes and steamed broccolini.

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Step 1

Heat Dutch Oven to medium-high and add oil.

Step 2

Season short ribs with salt and pepper. Brown each side for about 2 minutes.

Step 3

Lower heat to medium. Add onion, carrots, celery, and cook a few minutes.

Step 4

Add tomato paste in the center, cook a few minutes, then mix together.

Step 5

Add wine, cook about 5 minutes to reduce and deglaze the pot.

Step 6

Place short ribs back in. Add beef broth, peppercorns, rosemary, thyme, and garlic.

Step 7

Cover and place in oven at 350°F for about 3 hours. Check and add more broth if needed.

Step 8

After 3 hours, remove short ribs. Remove bay leaves, rosemary, and thyme.

Step 9

Add water to pot and blend the sauce until smooth. Add butter and let simmer.

Step 10

For potatoes: Boil until fork tender. Drain.

Step 11

Run potatoes through a ricer, add butter and cream, season with salt and pepper for light and fluffy mashed potatoes.

Step 12

Serve short ribs with mashed potatoes and broccolini.