Braised Short Ribs with Creamy Mashed Potatoes

Ingredients

• 2 lb Boneless short ribs (Denver steak), cut into 2‑inch chunks (Look for good marbling; bone‑in works too)
• 2 tsp Rosemary salt (Homemade or store‑bought)
• 1 tsp Freshly ground black pepper
• 3 Carrots (Cut into oblique/triangular pieces, roughly uniform size)
• 1 Yellow onion (Leave root end intact, medium‑large dice)
• 2 tbsp Tomato paste
• 1 cup Red wine (Dry red; can substitute 1‑1.5 tbsp balsamic or red wine vinegar)
• 4 cup Kettle & Fire beef bone broth (Grass‑fed, low‑sodium)
• 4 Fresh thyme sprigs
• 2 Bay leaves
• 2 lb Russet potatoes (Cut into large even chunks)
• 4 tbsp Unsalted butter (Cut into pieces)
• 1/2 cup Heavy cream
• 1/4 cup Whole milk
• 1 tbsp Kosher salt (for potato water) (Less than a tablespoon, to season water)

Instructions

1. Trim and season the beef

   Cut the boneless short ribs into 2‑inch chunks. Sprinkle with rosemary salt and freshly ground black pepper, then toss to coat evenly.

   Time: PT10M

2. Prep the vegetables

   Peel and cut carrots into oblique, bite‑size pieces. Peel the yellow onion, leave the root end intact, and dice medium‑large.

   Time: PT10M

3. Prep the potatoes

   Wash, peel if desired, and cut russet potatoes into large even chunks. Rinse under cold water three times to remove excess starch.

   Time: PT10M

4. Sear the short ribs

   Heat the cast‑iron pot over medium‑high heat for a few minutes. Add 1 tbsp neutral oil, then add the beef chunks in a single layer. Sear 3‑4 minutes per side until lightly browned.

   Time: PT8M

   Temperature: 375°F

5. Sauté the onion

   Add the diced onion to the pot with the beef and cook, stirring occasionally, until softened and beginning to caramelize, about 3‑4 minutes per side.

   Time: PT8M

   Temperature: Medium

6. Toast the tomato paste

   Stir in 2 tbsp tomato paste, scraping the bottom of the pot. Cook for 3‑4 minutes until the paste darkens and loses its raw acidity.

   Time: PT4M

   Temperature: Medium

7. Deglaze with wine

   Pour in 1 cup red wine (or 1‑1.5 tbsp balsamic if avoiding alcohol). Bring to a simmer and reduce for about 5 minutes.

   Time: PT5M

   Temperature: Medium

8. Add broth and aromatics

   Stir in 4 cups Kettle & Fire beef bone broth, 4 thyme sprigs, and 2 bay leaves. Bring to a gentle boil, then lower to a low simmer.

   Time: PT5M

   Temperature: Low simmer

9. Initial low simmer

   Reduce heat to just over low. Let the mixture simmer, uncovered (cracked lid) for 60 minutes, stirring occasionally.

   Time: PT1H

   Temperature: Low simmer

10. Boil potatoes

    While the braise simmers, place the potato chunks in a large pot of salted water. Bring to a boil and cook 15‑25 minutes until fork‑tender.

    Time: PT20M

    Temperature: Boiling

11. Steam potatoes

    Drain the potatoes in a strainer and let them sit for 5 minutes to steam dry.

    Time: PT5M

12. Warm dairy mixture

    In a small saucepan, combine 4 tbsp butter, 1/2 cup heavy cream, and 1/4 cup milk. Warm over low heat until butter melts; do not boil.

    Time: PT5M

    Temperature: Low

13. Mash potatoes

    Pass the steamed potatoes through a potato ricer into a bowl. Fold in the warm butter‑cream mixture gently with a rubber spatula. Season with salt and pepper to taste; avoid over‑mixing.

    Time: PT5M

14. Add carrots and finish braise

    Stir the carrot pieces into the braising pot. Continue to simmer gently for another 1 hour 45 minutes, or until carrots are tender and meat reaches an internal temperature of 200‑205°F and pulls apart easily.

    Time: PT1H45M

    Temperature: Low simmer

15. Final seasoning and rest

    Taste the braising liquid; add salt and pepper if needed. Turn off heat and let the short ribs rest in the liquid for 25 minutes before serving.

    Time: PT25M

16. Plate and serve

    Spoon a generous mound of mashed potatoes onto each plate, top with braised short ribs and carrots, and drizzle with the rich sauce. Serve hot.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g