Our son cooked this meal of Red Wine Braised Short Ribs with Homemade Mashed Potatoes for us. Tim walked in the house late in the evening, tired from a two hour drive coming from Philadelphia. He had a burlap grocery bag and unloaded the ingredients on my kitchen counter. Everything just rolled out. Five pounds of beef short ribs, a bag of potatoes, a whole big onion, a bunch of celery. He looked around my kitchen and asked for the red wine and thyme.
It was Mother’s day weekend and my sons were cooking! My oldest son, Tim was on fire and ready to cook what he did best. Beef short ribs, homemade mashed potatoes and a gallery of roasted veggies sprinkled with goat cheese. All for me.
The prep time was definitely worth it. Tim marinated the ribs overnight. It had to sit in the wine and onions till the next day, refrigerated. This was a special occasion meal. One’s patience was needed for it to be a delish hit on the table. But once it was ready, I knew it was worth the wait .
It is also a forgiving recipe. You can add your own ingredients or make adjustments to suit your taste or the size of the dinner crowd. However you make it, just stick to the basic instructions and you’ll be on your way to a magnificent beef short ribs stewed in red wine.
The braised short ribs were paired with roasted vegetables in goat cheese. It was heaven on a tray!
And Tim’s homemade mashed potatoes, made from scratch were the perfect bed for the entire beef ribs assembly!
It was quite a wonderful Mother’s day weekend in our household! Thanks to my sons for making it memorable !
Red Wine Braised Beef Short Ribs with Mashed Potatoes
- Slow cooker
- Pressure cooker or Instant Pot Multicooker
- 2 tablespoons extra virgin olive oil
- 5 pounds beef short ribs
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper powder
- 1 whole large onion chopped
- 2 teaspoons minced garlic, about 3 cloves
- 1 cup chopped celery
- 1 whole bottle (750 milliliter) Cabernet Sauvignon 750 millileter Cabernet Sauvignon
- 2 teaspoons thyme
- 2 to 3 cups chicken broth
- 2 whole tomatoes, sliced
- 12 pieces fresh asparagus stems trimmed
- 1 whole large aubergine (eggplant) sliced diagonally
- 2 Tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper powder
- 1/2 cup crumbled goat cheese
- 4 whole large potatoes, peeled, boiled, for mashed potatoes
- for boiling potatoes: water
- 1/2 cup sour cream for mashed potatoes
- 1/2 cup heavy cream for mashed potatoes
- 1/4 cup butter, softened at room temperature, for mashed potatoes
- 1/2 teaspoon. salt, for salt
- 1/2 teaspoon ground black pepper, for potatoes
- To prepare beef overnight: 1. The night before, arrange the ribs in a rectangle glass pan, or a non-reactive container. Pour the entire bottle of wine. Add the onions on top. Cover with plastic wrap. Refrigerate overnight.
- 2. To cook beef the following day: in a large skillet, heat the extra virgin olive oil. Take out the ribs from the refrigerator and unwrap. Season with salt and pepper. Add them to the skillet and pan sear over medium heat. Turn the ribs quickly until the sides are brown. This should take about 15 minutes. Transfer the ribs to a slow cooker.
- 3. Meanwhile in the same skillet, add the onions, garlic and celery. Saute over a low heat until the vegetables are soft and onions nearly transparent, for about 10 minutes. Add the wine, thyme, salt and pepper. Add the wine marinade and broth. Bring to a boil, turning the heat to a high.
- 4. Transfer the entire beef dish to the slow cooker to cook. Adjust settings to cook on high for 3 to 4 hours depending on your slow cooker. *Our Calphalon 4-quart slow cooker took 3 hours to cook and soften these ribs.
- 5.How to make homemade mashed potatoes: boil the peeled potatoes in enough water. After the potatoes have softened in about 20 minutes, drain the water. Mash the potatoes. Add the sour cream, heavy cream, soft butter, salt and black pepper. Keep warm till the beef is cooked.
- 6. To prepare the roasted vegetables: When the beef ribs are cooked, prepare the roasted vegetables: arrange sliced vegetables in a row on a tray with parchment paper. Preheat the oven at 425 F degrees. Drizzle the veggies with extra virgin olive oil, salt and pepper. Sprinkle top with crumbled goat cheese. Bake for 15 to 18 minutes or till the vegetables are soft and cheese is melted. Serve hot with the beef and potatoes.
- 7. To plate the beef and potatoes: arrange a cup of mashed potatoes on the center of a dinner plate. Pour one large chunk of beef ribs, with the gravy falling on the mashed potatoes. Add some of the cooked onion slices to this. Serve hot.