Dutch Oven Short Ribs with Garlic Mashed Potatoes
- 6- to 7-quart Dutch oven with lid
- Chef's knife
- Large pot
- Colander
- Fine-mesh sieve
INGREDIENTS
- 4 pounds/1.8 kilograms beef short ribs
- Salt and ground black pepper, to taste
- 2 tablespoons oil
- 2 medium onions, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tablespoon tomato paste
- 2 cups beef broth
- 3 cups dry red wine
- ½ garlic bulb, cut crosswise
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
Mashed potatoes:
- 3 pounds/1.4 kilograms Gold potatoes, peeled and cubed
- 6 garlic cloves, peeled
- 1 cup whole milk, warmed
- 4 ounces/115 grams unsalted butter
- Salt and ground black pepper, to taste
INSTRUCTIONS
- Heat the oven to 350°F/175°C. Pat the short ribs dry and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high until it shimmers. Working in batches, sear the ribs on all sides until deeply browned, 8 to 10 minutes, then transfer to a plate.
- Add the onions, carrots, and celery to the pot and season lightly with salt. Cook, stirring, until softened and golden at the edges, 6 to 8 minutes. Stir in the tomato paste and cook until darkened and fragrant, 1 to 2 minutes.
- Stir in the beef broth and red wine, scraping up the browned bits. Return the short ribs to the pot and add the garlic bulb, rosemary, thyme, and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise until the meat is tender and nearly falling off the bone, about 3 hours.
- Transfer the ribs to a plate and tent loosely. Skim the fat from the braising liquid (or pour through a fat separator), then simmer over medium heat until glossy and reduced to a sauce, 15 to 20 minutes. Taste and adjust seasoning.
- Meanwhile, place the potatoes and garlic in a large pot, cover with cold salted water, and bring to a boil. Cook until tender, 15 to 20 minutes. Drain well. Mash with the warm milk and butter until smooth and creamy; season with salt and pepper.
- Spoon the mashed potatoes onto warm plates, arrange the short ribs on top, ladle over the red wine sauce, and finish with parsley.
FAQ
How can I make the ribs ahead of time for entertaining?
Dutch oven short ribs are an excellent dish to prepare in advance, since their flavor deepens as they rest. After braising, allow the short ribs to cool slightly in their cooking liquid before refrigerating overnight. The next day, a layer of fat will have solidified on top, which can be removed easily, leaving a cleaner, more refined sauce. Reheat the short ribs gently on the stovetop or in the oven at 300°F/150°C until warmed through, ensuring the meat stays tender without overcooking. This method also frees time for other preparations.
Can these ribs be cooked on the stovetop?
This recipe can be made entirely on the stovetop, though oven braising provides more even heat. For stovetop preparation, once the liquid and aromatics are added, bring the mixture to a gentle simmer and reduce the heat to low. Cover the Dutch oven, keeping the liquid at a slow, steady bubble for the full cooking time, typically 3 hours. Be sure to check occasionally to prevent sticking or excessive evaporation, adding more broth as needed. The results remain tender and flavorful if monitored carefully.
What wine works best for Dutch oven short ribs?
A dry, full-bodied red wine is ideal for Dutch oven short ribs because it contributes depth and complexity without overwhelming the meat. Cabernet Sauvignon, Syrah, and Malbec are common choices, as their tannins mellow with long braising, resulting in a velvety sauce. Pinot Noir can also be used for a lighter, more delicate finish. Whichever you choose, avoid sweet wines, which can unbalance the dish. It is best to cook with a wine you would happily drink, since its character becomes central to the final flavor.
What cut of beef can I substitute if short ribs are unavailable?
Beef chuck roast or beef shank makes a good alternative for Dutch oven short ribs recipes, since both cuts share a balance of connective tissue and marbling that respond well to slow braising. Chuck roast can be cut into large cubes, while shank should be braised in thick cross-cut portions. Both will deliver tender, flavorful results, though the texture differs slightly—chuck being softer and shank more gelatinous. Regardless of the cut, maintaining low oven heat and sufficient liquid will yield a dish with comparable richness.
How do I ensure the sauce has the right consistency?
Remove the meat once fully cooked and reduce the braising liquid uncovered over medium heat until it thickens and coats the back of a spoon. Skim excess fat during this process for a cleaner flavor. If the sauce remains too thin, a small slurry of cornstarch and water can help tighten it, though reduction alone is usually sufficient. Taste throughout to balance seasoning, since flavors concentrate as the liquid reduces, and add a touch of broth if the sauce becomes overly strong.
How can I keep these Dutch oven short ribs from becoming greasy?
Short ribs naturally contain a fair amount of fat, which renders into the braising liquid during cooking. To prevent the finished dish from being greasy, there are two effective strategies. The first is to refrigerate the ribs in their cooking liquid overnight, allowing the fat to solidify on the surface so it can be removed cleanly before reheating. The second is to use a ladle or a fat separator immediately after cooking to skim off the excess. Choosing meaty ribs with moderate marbling also reduces the final richness.
Best side dishes besides mashed potatoes
Creamy polenta provides a soft base that absorbs the sauce beautifully, while buttered egg noodles offer a lighter, rustic option. For something brighter, try serving them with roasted root vegetables or a celery root purée, which cuts through the richness. A crusty loaf of bread also works, as it soaks up the reduction without competing with the meat. The side you choose should balance the deep flavors of the braise.
How long do these Dutch oven short ribs keep?
The ribs keep well for several days and even improve in flavor over time. After cooling, store the ribs in their braising liquid in an airtight container in the refrigerator for up to 4 days. The sauce will solidify slightly, and the fat can be lifted away easily before reheating. For longer storage, freeze the ribs and sauce together for up to 3 months. Reheat gently in the oven at 300°F/150°C until warmed through, which ensures the meat stays tender and the sauce retains its texture.
