Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash
User Reviews
5.0
39 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
4 hrs
-
Total Time
4 hrs 30 mins
-
Servings
6 people
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Calories
1056 kcal
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Course
Main Course
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Cuisine
French
Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash
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This is the perfect dish to welcome in fall - imagine coming home from apple picking to smell this!
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Ingredients
For the Short Ribs
- 5 pound bone-in beef short ribs cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 medium onions chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine preferably Cabernet Sauvignon
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 2 heads of garlic halved crosswise
- 4 cups beef stock
For the Mash
- 3 pounds Yukon gold potatoes
- 8 tablespoons heavy cream or whole milk more if needed
- 3 tablespoons unsalted butter
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons Creme Fraiche
- Kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
For the Gremolata Garnish
- Leaves from 1 bunch flat-leaf parsley
- Zest from 1 lemon zested into long strips
- kosher salt
- freshly cracked black pepper
Instructions
- Preheat oven to 350°F. Season short ribs liberally with salt and pepper. Heat oil in a large Le Creuset Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2 - 2 ½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
- While the short ribs are cooking, prep the potatoes. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
- Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, creme fraiche and stir to incorporate. Season with salt and pepper and fold in the chopped chives.
- Combine the garnish ingredients together and toss to combine.
- Serve in shallow bowls over mashed potatoes with sauce spooned over and gremolata on top.
Notes
- I highly recommend cast iron for cooking meat like this. It will keep all the wonderful flavors inside where they belong.
Nutrition Information
Show Details
Calories
1056kcal
(53%)
Carbohydrates
62g
(21%)
Protein
65g
(130%)
Fat
51g
(78%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
3g
Monounsaturated Fat
21g
Trans Fat
0.2g
Cholesterol
207mg
(69%)
Sodium
633mg
(26%)
Potassium
2554mg
(73%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
5923IU
(118%)
Vitamin C
59mg
(66%)
Calcium
196mg
(20%)
Iron
10mg
(56%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 1056 kcal
% Daily Value*
| Calories | 1056kcal | 53% |
| Carbohydrates | 62g | 21% |
| Protein | 65g | 130% |
| Fat | 51g | 78% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 207mg | 69% |
| Sodium | 633mg | 26% |
| Potassium | 2554mg | 54% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 5923IU | 118% |
| Vitamin C | 59mg | 66% |
| Calcium | 196mg | 20% |
| Iron | 10mg | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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