Braised short ribs become impossibly tender when slow-cooked in red wine, then plated over creamy mashed potatoes and bright lemon broccolini with a rich pan sauce. A complete one-plate comfort meal.
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Dice the onion, and chop the celery and carrots. Set aside.
In a small bowl, combine the salt, pepper, and garlic blend, Creole seasoning, paprika, and cayenne pepper.
Trim any excess fat from the short ribs. Pat them dry and generously coat all sides with the seasoning blend.
In a large Dutch oven over medium-high heat, add olive oil. Sear the short ribs on all sides for 3-4 minutes per side, until a deep brown crust forms. Remove the ribs and set aside.
Scrape the bottom of the pot. Add the diced onion, celery, and carrots to the pot and sauté until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute. Add the Worcestershire sauce.
Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring to a simmer and let it reduce for about 10 minutes.
Return the seared short ribs to the pot. Add the beef broth, beef bouillon paste, and the bunch of fresh herbs.
Cover the Dutch oven and transfer to a preheated oven at 350°F (175°C). Braise for 2.5 hours.
While the ribs are braising, peel and chop the potatoes into large chunks.
Place potatoes in a large pot and cover with chicken stock. Bring to a boil and cook until fork-tender, about 15-20 minutes.
Drain the potatoes and transfer to a large bowl. Add milk, butter, Boursin cheese, roasted garlic paste, salt, and pepper. Mash until creamy.
Trim the ends of the broccolini. Blanch in boiling water for 3 minutes, then drain.
In a skillet over medium heat, melt butter. Add the blanched broccolini and chopped garlic. Season with salt and pepper and sauté until slightly charred. Finish with a squeeze of lemon juice.
After 2.5 hours, remove the Dutch oven from the oven. Carefully remove the short ribs and set them aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids.
Bring the strained liquid to a simmer over medium heat and let it reduce for 20-30 minutes, until it has thickened into a sauce consistency.
Remove the sauce from the heat and whisk in the cold butter until melted and the sauce is glossy.
Return the short ribs to the pan with the sauce and baste them to coat. Serve the glazed short ribs over the mashed potatoes with the lemon broccolini on the side. Garnish with fresh chives.
Store braised short ribs and sauce together in an airtight container for up to 4 days; reheat gently at 325°F. Mashed potatoes and broccolini should be made fresh.
Dutch oven or heavy-bottomed braising pan with lid · Meat thermometer (optional but helpful for doneness)
Braising typically takes 2.5 to 3.5 hours at 325°F until the meat is fork-tender and pulling away from the bone.
Yes. Braise the short ribs 1-2 days ahead, cool, and refrigerate. The flavors deepen. Reheat gently at 325°F for 30-40 minutes, then prepare potatoes and broccolini fresh.
Beef short ribs are ideal because their high fat and collagen content break down during braising, creating tender meat and enriching the sauce.
The meat should shred easily with a fork and pull cleanly from the bone with minimal resistance.
Yes, but the sauce will be lighter and less rich. Red wine provides deeper, more robust flavor notes that complement beef short ribs.
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