Red Wine Braised Short Ribs with Cauliflower Mash

These red wine braised short ribs are full of flavor, tender beef short ribs in a rich red wine sauce. These require a few hours for braising, but the wait is very much worth it. All you need is a large Dutch oven and these braised short ribs are an easy one-pot meal. Served over mashed cauliflower and extra red wine sauce. Leftover short ribs are great in pasta or my favorite, in a grilled cheese!

Tender short ribs served over creamy cauliflower mash

TOOLS I USED FOR THIS RECIPE:

• Fine Mesh Strainer – perfect for straining the veggies from the sauce.
• Le Creuset 5 1/2-Qt. Dutch Oven – my favorite Dutch oven for braising large cuts of meat, enamel cast iron is also a great conductor of even heat.
• Tongs – A must kitchen utensil for searing meat
• USA Pan Half Sheet Pan – my go-to sheet pans, these are truly non-stick and clean up nicely.

Sear beef short ribs on all sides, remove from pan and prepare the remaining ingredients, place the seared short ribs back into the pan before braising.

If you like these red wine braised short ribs, you’ll love…

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Heavily season short ribs with salt & pepper

Grocery list for the braised short ribs:

• Beef Short Ribs
• Olive Oil
• Salt & Pepper
• Celery
• Carrots
• Onion
• Garlic
• Tomato Paste
• Herbs
• Red Wine
• Beef Stock

Instructions:

For the Short Ribs:

• Heavily season short ribs with salt and pepper, set aside. Preheat oven to 350 degrees F.
• In a large oven-safe dutch oven heat oil over medium-high heat. Once hot, add in the beef short ribs, careful not to overcrowd the pan*. Sear over medium-high heat for 3-4 minutes per side. Once all sides have been seared, transfer short ribs to a plate and set aside.
• Add the diced onion into the hot pan. Keeping the heat high, sauté for 3-4 minutes until the onion starts to soften. Add in the diced celery and carrots, sauté for another 4-5 minutes. Add in the garlic and tomato paste, stir to combine. Sauté the garlic for 1-2 minutes until fragrant.
• Deglaze the pan with red wine, bring to a simmer over medium-high heat. Simmer for 10-15 minutes until the wine has reduced by half. Add in the beef stock, bay leaves, thyme, and oregano. Transfer the seared short ribs back into the pan.
• Cover with aluminum foil and the lid. Braise at 350 degrees F for 2 1/2 to 3 hours*. Check the short ribs starting at 2 1/2 hours, the short ribs should easily fall off the bone and be fork tender once they are done.
• Once the short ribs are done braising, remove from the pan, transfer to a plate and cover with aluminum. Strain the veggies from the sauce*.

For the Cauliflower Mash:

• In a large stock pot, bring salted water to a boil. Add in the cauliflower florets and boil for 5-7 minutes until fork tender. Cook in batches if needed.
• Transfer the cooked cauliflower to a blender or food processor*, add in the butter, garlic, milk or cream, salt and pepper. Blend to combine, adjust seasoning as needed. If the mash is too thick add more milk or cream.
• Serve the short ribs whole or shredded over the mashed cauliflower, spoon over the red wine sauce and garnish with remaining fresh herbs. These are best enjoyed immediately but will keep in the fridge for 2-3 days.

Notes:

*Sear short ribs in batches if you do not have a big enough pan.

*Start testing short ribs at 2 1/2 hours, if they are tender and fall off the bone they are ready. If not, continuing cooking, checking every 30 minutes.

*Blend the cauliflower in batches if needed, when blending warm ingredients be sure to leave proper room in the blender or food processor for steam.