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Red Wine Braised Short Ribs
with mashed potatoes / mixed greens salad

Active: 45 min Total: 7 hr 45 min
This meal feels like something you'd order at a restaurant, but thanks to a long braise in the slow-cooker it can be done on a weeknight.
Smarts: Bone-in short ribs feel worthy of a special occasion which is why we are using them in this Valentine's Day recipe, but cubed beef sirloin or even beef stew meat will work as a substitute.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Red Wine Braised Short Ribs:
  • Onions, medium - 1 , chopped
  • Carrots - 8 oz , chopped
  • Garlic - 4 cloves , chopped
  • Beef, bone-in short ribs - 1 1/2 lbs (sub boneless shortribs or cubed beef sirloin or beef stew meat)
  • Oil, cooking - 1 Tbsp
  • Stock, low-sodium beef - 1 cup (sub any low-sodium stock)
  • Wine, red - 1 cup (sub stock)
  • Tomato paste - 2 Tbsp
  • Thyme, fresh - 4 sprigs
  • Bay leaves (opt) - 2
  • Red pepper flakes (opt) - 1/4 tsp
  • Cornstarch - 1 Tbsp
  • Water - 3 Tbsp
Mashed Potatoes:
  • Potatoes, russet - 1 lb , peeled and cubed
  • Yogurt, plain or Greek - 2 Tbsp
  • Butter - 2 Tbsp
Mixed Greens Salad with Balsamic Vinaigrette:
  • Bell peppers, any color - 1/2 , thinly sliced
  • Vinegar, balsamic - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 2 Tbsp
  • Mixed greens - 5 oz

Nutrition Facts

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Prep

  1. Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
  2. Slow-cook short ribs - Season short ribs with some salt and pepper. Heat a skillet over medium-high heat. Add cooking oil and then short ribs to heated oil. Sear short ribs on all sides until brown, ~8 minutes total. Transfer short ribs to the bowl of a slow-cooker. Add onions, carrots, garlic, stock, wine, tomato paste, thyme sprigs, bay leaves and red pepper flakes to slow-cooker. Cover and cook until meat is very tender and falling off the bone, 7 to 8 hours on low (4 to 5 hours on high). (Note: If you prefer not to use a slow-cooker, you can also prepare the short ribs using a combination of the stovetop / oven. Sear short ribs in cooking oil in a Dutch oven over medium-high heat. Add all remaining ingredients and bring to a simmer. Cover and transfer to a 350F / 177C oven. Cook, covered, until rib meat is tender and falling off the bone, 2 ½ to 3 hours.)
  3. Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)
  4. Potatoes - Peel and cube. Soak in water if not using right away to prevent them from turning brown. (Can be done 1 day ahead)

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Make

  1. About 20 minutes before serving, take the lid off the slow-cooker. Whisk cornstarch into water and pour over ribs. Stir gently (the short ribs will be very tender, but we like to keep the bones inside them for serving). Turn slow-cooker on high, put the lid back on and allow the ribs to continue cooking until you are ready to serve.
  2. While ribs finish cooking, place potatoes into a saucepan and cover with cold water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates creamier potatoes vs. liquidy potatoes).
  3. Use a masher to mash steamed potatoes with yogurt and butter. Season to taste with some salt and pepper.
  4. Whisk together vinegar, mustard and honey. Add olive oil while whisking. Toss bell peppers and mixed greens in vinaigrette.
  5. Use a slotted spoon to remove short ribs and vegetables from slow cooker. Serve over mashed potatoes with some of the cooking liquid spooned over top. Enjoy salad on the side.

Nutrition Facts

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