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

Name: Red Wine Braised Short Ribs
Cook time: 465 min
Total time: 465 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 8 oz Carrots, chopped; 4 cloves Garlic, chopped; 1 1/2 lbs Beef, bone-in short ribs (sub boneless shortribs or cubed beef sirloin or beef stew meat); 1 Tbsp Oil, cooking; 1 cup Stock, low-sodium beef (sub any low-sodium stock); 1 cup Wine, red (sub stock); 2 Tbsp Tomato paste; 4 sprigs Thyme, fresh; 2 Bay leaves (opt); 1/4 tsp Red pepper flakes (opt); 1 lb Sweet potatoes, peeled and cubed; 2 Tbsp Stock, any type (sub water); 3 Tbsp Butter; 1/2 Bell peppers, any color, thinly sliced; 1 Tbsp Vinegar, balsamic; 2 tsp Mustard, Dijon; 1/2 tsp Honey; 2 Tbsp Oil, olive; 5 oz Mixed greens

Active: 45 min Total: 7 hr 45 min

Original GF Paleo Vegetarian

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.

Ingredients

Metric

Servings:

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

Mashed Sweet Potatoes:

Sweet potatoes - 1 lb , peeled and cubed
Stock, any type - 2 Tbsp (sub water)
Butter - 3 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

Prep

Onions / Carrots / Garlic - Prep as directed and combine. (Can be done up to 5 days ahead)
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 (the portion for the short ribs), 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.)
Bell peppers - Thinly slice peppers. (Can be done up to 4 days ahead)
Potatoes - Peel and cube. (Can be done up to 3 days ahead)

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

When the ribs are finished 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).
Use a masher to mash steamed potatoes with stock (the portion for the potatoes) and butter. Season to taste with some salt and pepper.
Whisk together vinegar, mustard and honey. Add olive oil while whisking. Toss bell peppers and mixed greens in vinaigrette.
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.

Reviews

Ratings

0 reviews