If you’re searching for the ultimate comfort food that blends deep flavors with tender, fall-apart meat, this Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe is your answer. Imagine richly braised beef short ribs slow-cooked in a fragrant, velvety red wine sauce, paired with creamy mashed potatoes and crisp-tender broccolini for a perfectly balanced plate. This dish warms the soul and impresses any dinner guest, becoming instantly one of your favorite dinners to make and share.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, from the savory, meltingly tender short ribs to the fragrant herbs and hearty vegetables that build deep flavor. These simple but essential components come together to create a dish that looks elegant and tastes like it took hours of care to prepare.
- 4–5 bone-in beef short ribs: The star of the dish, these provide rich, juicy meat with beautiful marbling for tenderness.
- 1 tsp sea salt flakes: Enhances all the flavors, giving the beef the perfect seasoning.
- ½ tsp freshly cracked black pepper: Adds a gentle heat and depth to the meat seasoning.
- 3 tbsp extra-virgin olive oil: Used to sear the ribs for a golden, flavorful crust.
- 1 onion, finely diced: Brings sweetness and a subtle savory base to the braising liquid.
- 2 carrots, diced: Imparts natural sweetness and vibrant color.
- 2 celery stalks, finely diced: Adds an aromatic freshness to balance the rich meat.
- 1 tbsp freshly minced garlic: Gives a warm, pungent kick that complements the beef.
- 2 tbsp tomato paste: Deepens the color and adds a rich umami taste.
- 1 tbsp plain (all-purpose) flour: Helps thicken the braising sauce to a luscious finish.
- 2 cups (500 ml) red wine: The heart of the braise, lending robust flavor and tenderizing the meat beautifully.
- 2½ cups (625 ml) beef stock: Provides depth and richness to the cooking liquid.
- 3 thyme sprigs: Offers a fragrant herbal note that’s classic with beef.
- 1 tsp dried oregano: Adds a leafiness that complements the thyme and tomato.
- 2 dried bay leaves: Infuse the braise with subtle warmth and complexity.
- Freezer-friendly mashed potatoes: Creamy and buttery, the perfect partner to soak up the sauce.
- Steamed broccolini (tenderstem broccoli): Adds a bright, slightly crunchy vegetable contrast to the rich ribs and potatoes.
How to Make Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
Step 1: Preheat the Oven
Start by setting your oven to 180°C (350°F), or 160°C (325°F) if you’re using the fan setting. Preheating is essential to ensure your ribs braise evenly and develop that melt-in-the-mouth texture you’re aiming for.
Step 2: Season the Beef
Generously sprinkle the short ribs on all sides with sea salt flakes and freshly cracked black pepper. This simple step brings out the natural beefy flavor and sets the foundation for the rich sauce that’s coming.
Step 3: Sear the Beef
Heat the extra-virgin olive oil in a large, heavy-based ovenproof pan over medium-high heat. Sear the ribs in batches, about 2 to 3 minutes per side, until they are beautifully golden brown. This caramelization locks in flavor and creates a delicious crust that will deepen throughout cooking.
Step 4: Add the Vegetables
Reduce the heat to medium and toss in the diced onion, carrots, celery, and freshly minced garlic to the same pan. Cook, stirring frequently, for 3 to 4 minutes until the vegetables soften and release their natural sweetness. This step forms the aromatic base for the braising liquid.
Step 5: Build the Braising Liquid
Stir in the tomato paste and cook for 1 to 2 minutes to bring out its rich flavor. Then sprinkle the flour over the vegetables, stirring to dissolve it evenly. Pour in the red wine and let it simmer for 3 to 4 minutes, allowing the alcohol to gently cook off and the wine to reduce slightly.
Step 6: Add Stock and Herbs
Pour in the beef stock along with thyme sprigs, dried oregano, and bay leaves. Stir everything together, then nestle the seared ribs back into the pan, trying to immerse as much of the meat as possible in the liquid. Bring the whole pot back up to a gentle simmer.
Step 7: Braise in the Oven
Cover the pan with a lid or a double layer of foil, and transfer it to your preheated oven. Let it braise slowly for 3 hours. Check halfway through to turn the ribs over if one side looks less submerged, ensuring even cooking. The goal is fall-apart tender beef, infused with those rich, developed flavors.
Step 8: Serve with Mashed Potatoes and Broccolini
Plate the delicious, tender ribs alongside a generous scoop of creamy mashed potatoes and steamed broccolini. Spoon some of the luscious pan juices over the meat, then sprinkle with extra thyme leaves and a crack of black pepper for the finishing touch.
How to Serve Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
Garnishes
Fresh thyme leaves sprinkled on top not only boost the aroma but also add a lovely pop of green. A simple crack of black pepper right before serving brings subtle heat that awakens the palate. For an extra touch, a small drizzle of good-quality olive oil over the broccolini elevates the presentation and taste.
Side Dishes
While the mashed potatoes and broccolini are a classic, you can also accompany the short ribs with roasted root vegetables or a crisp green salad to bring freshness. A crusty artisan bread is perfect for soaking up every last drop of the succulent red wine sauce.
Creative Ways to Present
Serve the ribs on a large, warmed platter with mashed potatoes in the center and broccolini arranged neatly on the side. Alternatively, stack the ribs atop a bed of creamy mash and sprinkle broccolini around as a colorful border. Using shallow wide bowls also works beautifully for casual yet elegant dining experiences.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover ribs, potatoes, and broccolini in airtight containers in the fridge. The flavors actually deepen over a day or two, making leftovers even more delicious.
Freezing
This Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe freezes very well. Store the ribs and sauce separately from the vegetables to best maintain texture. Use freezer-safe containers or bags, and label with the date. Freeze for up to 3 months.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to avoid drying out the meat. Use a splash of beef stock or water to loosen the sauce if needed. Mashed potatoes can be reheated in the microwave or stove, and steam the broccolini briefly to preserve its bright color and crispness.
FAQs
Can I use a different cut of beef for this recipe?
Bone-in short ribs are ideal because of their marbling and connective tissue that softens beautifully when braised. However, you can substitute beef chuck or brisket, though the cooking time and texture might vary slightly.
What kind of red wine is best for braising?
A dry, full-bodied red wine such as Cabernet Sauvignon, Merlot, or Syrah works wonderfully. Choose a wine you enjoy drinking since its flavor will impact the final sauce.
How do I know when the ribs are done?
The ribs are ready when the meat is tender enough to pull apart easily with two forks. The long braising process breaks down the connective tissues, resulting in melt-in-your-mouth texture.
Can I prepare this in a slow cooker?
Yes, you can sear the ribs and sauté the vegetables as described, then transfer everything to a slow cooker. Cook on low for 6 to 8 hours until tender, but keep an eye on liquid levels to prevent drying out.
Are mashed potatoes necessary with this dish?
Mashed potatoes provide a creamy, comforting base that soaks up the delicious braising sauce. While you could substitute with polenta, rice, or crusty bread, mashed potatoes are classic for a reason and perfectly match the short ribs.
Final Thoughts
There’s something truly special about sinking your fork into these luscious Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe that turns any meal into a celebration. The deep, rich flavors, the tender meat, and the comforting sides make this a dish worth keeping in your dinner rotation. Give it a try, and I promise it’ll become a favorite that warms your heart and table every time.
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Red Wine Braised Short Ribs with Mashed Potatoes and Broccolini Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Red Wine Braised Short Ribs recipe delivers tender, flavorful beef ribs slow-cooked in a rich red wine and herb sauce. Perfectly seared and then braised in the oven with aromatic vegetables and herbs, these short ribs become melt-in-your-mouth delicious. Served alongside comforting mashed potatoes and steamed broccolini, this dish is an elegant and hearty meal ideal for special occasions or a cozy dinner.
Ingredients
Beef Short Ribs
- 4–5 bone-in beef short ribs (1.2–1.5 kg / 2¾–3¼ lb total)
- 1 tsp sea salt flakes
- ½ tsp freshly cracked black pepper, plus extra to serve
- 3 tbsp extra-virgin olive oil
Vegetables and Aromatics
- 1 onion, finely diced
- 2 carrots, diced
- 2 celery stalks, finely diced
- 1 tbsp freshly minced garlic
Sauce Ingredients
- 2 tbsp tomato paste
- 1 tbsp plain (all-purpose) flour
- 2 cups (500 ml) red wine
- 2½ cups (625 ml) beef stock
- 3 thyme sprigs, plus extra to serve
- 1 tsp dried oregano
- 2 dried bay leaves
To Serve
- Freezer-friendly mashed potatoes
- Steamed broccolini (tenderstem broccoli)
Instructions
- Preheat the oven: Preheat your oven to 180°C (350°F) or 160°C (325°F) if using a fan-forced oven to prepare for the braising process.
- Season the beef: Sprinkle the beef short ribs evenly with sea salt flakes and freshly cracked black pepper on all sides to enhance flavor.
- Sear the beef: Heat the extra-virgin olive oil in a large, deep, heavy-based ovenproof pan over medium–high heat. Brown the short ribs in batches for 2–3 minutes on each side until golden and well-seared. Remove and set aside on a plate.
- Add the vegetables: Reduce heat to medium and add the finely diced onion, carrots, celery, and minced garlic to the same pan. Stir and cook for 3–4 minutes until the vegetables are softened and fragrant.
- Add the remaining ingredients: Stir in the tomato paste and cook for 1–2 minutes. Sprinkle the flour over the vegetables and stir constantly until dissolved. Pour in the red wine and cook for 3–4 minutes to reduce slightly. Add the beef stock, thyme sprigs, dried oregano, and bay leaves, stirring to combine. Return the seared beef ribs to the pan, submerging as much meat as possible into the liquid. Bring the mixture back up to a gentle simmer.
- Bake and braise: Cover the pan with a lid or a double layer of foil and transfer to the preheated oven. Braise for approximately 3 hours, or until the beef ribs are tender and can be easily pulled apart with forks. Check halfway through cooking and turn the ribs over if they seem to be drying out on one side.
- Serve: Plate the short ribs alongside freezer-friendly mashed potatoes and steamed broccolini. Spoon the flavorful pan juices over the meat before serving, and garnish with extra thyme leaves and a crack of black pepper if desired.
Notes
- Choose bone-in beef short ribs for the best flavor and texture; the bone adds richness to the braising liquid.
- Use a full-bodied red wine such as Cabernet Sauvignon or Merlot for a richer sauce.
- The flour helps to slightly thicken the sauce as it cooks.
- If you prefer a thicker sauce after cooking, remove the ribs and reduce the liquid on the stovetop until desired consistency is reached.
- This recipe is ideal for preparing a day ahead as the flavors deepen overnight and can be easily reheated.
- Pairing with mashed potatoes and steamed greens balances the rich meat dish.
