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Braised Short Ribs with Creamy Mashed Potatoes
A comforting one‑pot braised short rib dish paired with buttery mashed potatoes. The beef is seared, simmered in red wine, tomato paste and grass‑fed bone broth until fall‑apart tender, then rested for extra juiciness. Serve over fluffy mash for a hearty dinner.
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Cost Breakdown
Critical Success Points
- • Searing the short ribs to develop fond
- • Toasting the tomato paste to remove acidity
- • Reducing the red wine
- • Long low‑temperature simmer (minimum 2.5 hours total)
- • Resting the meat in its braising liquid before serving
Safety Warnings
- • Handle the hot cast‑iron pot with oven mitts; the handle gets extremely hot.
- • Be careful when deglazing with wine – steam can cause burns.
- • Use a splatter guard when searing to avoid oil splatters.
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