RED WINE BRAISED SHORT RIBS😍

I often get asked my go to meal when I want to impress guests and hands down it has to be my Red Wine Braised Short Ribs😍 They’re fall off the bone tender, with the most delicious sauce you’ll want to bathe in - they’re an absolute showstopper every time. And the best part? They require very little hands on time, meaning you can spend more of your Valentine’s Day with the ones you love. You’ve gotta make this!

Tips before you begin:

• My preferred way of making these is braised in a dutch oven in the oven. I linked the one I have here. I also have this one from Lodge that works very well and is more affordable linked here.

• If you don’t have a Dutch Oven or braising pot that works in the oven, you can do everything up until putting the pot in the oven in a regular pot or skillet, and then transfer to a crockpot and cook on low for 8-9 hours or high for 4 hours.

• There’s no need to use an expensive red wine for this, but since you’ll have about half a bottle leftover, I’d recommend picking a cheap one at least you like!

Serves 4.

Ingredients:

For the Red Wine Braised Short Ribs:

• 6 bone-in short ribs

• 2 cups red wine (just any average dry red wine is fine)

• 2 cups chicken stock

• 2 shallots, sliced thinly

• 1 large head of garlic or 2 small heads of garlic, with the tops removed to expose the top ⅓ of the garlic cloves

• 2 tbsps tomato paste

• 1 tsp Trader Joe’s mushroom umami seasoning (optional)

• 2 sprigs fresh rosemary

• 2 sprigs fresh thyme

• 1 tbsp olive oil

• Salt and pepper to taste

For the Mashed Potatoes:

• 4 large red potatoes (about 2.5 pounds)

• 2 cups chicken broth

• 2-4 cups water

• ¼ cup salted butter

• 1 cup half and half (or nutpods for Whole30)

• 1 tbsp chopped roasted garlic (optional)

• Large pinch of salt

• Pepper to taste

Directions:

For the Red Wine Braised Short Ribs:

• Preheat your oven to 325 degrees.

• Pat short ribs dry and season all over with salt and pepper.

• Place a Dutch oven over high heat and drizzle in some olive oil.

• Add the short ribs in batches so as to not overcrowd the pan, and sear for 3-4 minutes per side or until browned on both sides. Once browned, remove from pan and repeat with remaining short ribs. Remove short ribs and set aside.

• Remove all but 2 tbsps of the grease in the pan and add in shallots and sauté for 30 seconds.

• Add in tomato paste and mushroom umami seasoning, and stir, cooking out the tomato paste for about 1 minute. This ensures you don’t have a raw sharp tomato paste to your dish.

• Add the garlic head to the pot, with the exposed garlic facing down.

• Add back in the short ribs and pour in the red wine to deglaze the pan, scraping up the browned bits from the bottom of the pot. Bring to a boil and cook for 11–13 minutes or until the liquid is reduced by half.

• Add in the chicken broth (it should come up to just under the top of the ribs), stir, and bring to a boil.

• Add rosemary and thyme, and spoon some of the broth over the ribs. Cover with a lid and bake at 325 for 2-3 hours or until short ribs are tender. With about 20-30 minutes to go, start on your mashed potatoes below.

• Remove the ribs onto a serving platter. Remove the herbs and squeeze the cloves of garlic out of the garlic head and into the sauce and mix well. Add the ribs back into the sauce and cover to coat.

• Serve with mashed potatoes and preferred vegetables and enjoy!

For the Creamy Mashed Potatoes:

• Thoroughly wash the potatoes, but keep the skins on. Cut the potatoes into 1” cubes and add to a large pot.

• Cover with broth and add water, to just cover the potatoes. Season with a pinch of salt.

• Bring up to a boil uncovered, then cover and reduce to low for 8-10 minutes or until fork tender.

• Meanwhile, heat up a small saucepan on medium-low heat with the butter and milk. Add in the roasted garlic.

• Drain all broth and return the potatoes to the pan. If you want to use less milk or cream, reserve some of the broth you cooked the potatoes in to mash the potatoes.

• Slowly pour in the saucepan mixture, mashing as you go until you reach the desired texture. When the mashed potatoes are to the consistency of your liking, season with salt and pepper and taste to adjust seasonings.

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