Beef short ribs are slow-braised until fall-off-the-bone tender in a red wine and beef broth mixture, then served over creamy mashed potatoes with a savory caramelized onion gravy made from the braising liquid.
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Preheat your oven to 350°F (175°C).
Chop 1 yellow onion, carrots, and celery for the mirepoix. Cut the top off the head of garlic.
Create a bouquet garni by tying the rosemary, thyme, sage, and bay leaf together with kitchen twine.
Pat the short ribs dry with a paper towel. Season generously on all sides with salt, black pepper, garlic powder, creole seasoning, smoked paprika, and cayenne pepper.
Heat avocado oil in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove from the pot and set aside.
In the same pot, add the mirepoix (chopped onion, carrots, and celery) and sauté for 5-7 minutes until softened.
Stir in the tomato paste and cook for 1 minute until fragrant. Add more of the seasonings to taste.
Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the Worcestershire sauce and white balsamic vinegar.
Return the seared short ribs to the pot. Add the bouquet garni, the head of garlic, and enough beef broth to almost cover the ribs. Bring to a simmer.
Cover the Dutch oven and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender.
While the ribs braise, peel and chop the potatoes. Place them in a pot of cold, salted water, bring to a boil, and cook until fork-tender.
Drain the cooked potatoes and pass them through a potato ricer into a large bowl.
To the riced potatoes, add warm heavy cream, melted butter, sour cream, garlic and herb seasoning, and chopped chives. Mix until smooth and creamy.
Once the ribs are tender, remove them from the Dutch oven. Slice the remaining yellow onion.
In a separate skillet, melt 2 tbsp of butter over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply caramelized. Squeeze the roasted garlic cloves from the braising pot into the onions and mix.
Strain the braising liquid, discarding the solids. Pour about 1 cup of the strained liquid into the skillet with the caramelized onions. Add the beef bouillon powder.
Bring the gravy to a simmer and let it reduce to your desired consistency. Turn off the heat and whisk in 1 tbsp of cold unsalted butter to finish.
Serve the braised short ribs over the mashed potatoes, generously spooning the caramelized onion gravy over the top. Garnish with more fresh chives.
Store braised short ribs and gravy together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months; reheat gently in a 325°F oven until warmed through.
Dutch oven or heavy braising pan with a tight-fitting lid · instant-read meat thermometer (optional but helpful)
Typically 3–4 hours in the oven at 325°F, until the meat is tender enough to shred with a fork.
Yes. Braise the short ribs 1–2 days ahead, refrigerate in the braising liquid, and reheat gently in the oven before serving.
Use beef broth or dry white wine, though red wine adds depth; adjust the total liquid slightly to maintain the braising ratio.
The meat should pull away from the bone easily and shred with minimal pressure from a fork or spoon.
Yes. Sear the ribs first, then cook on low for 8–10 hours or high for 5–6 hours until fork-tender.
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