Beef Short Ribs with Garlic Mashed Potatoes

Beef short ribs who would ever thought they could be so good. A few years ago while watching Emeril Live he made a recipe using oxtail. It looked good so I went to the grocery store to buy oxtail. There was just one problem, it's hard to find oxtail and after looking and looking I finally decided to use beef short ribs instead. The beef short ribs soon became one of the wifes and my favorite meals. I did make some changes to the original recipe to better suit our tastes but the overall idea is still pretty close to the original recipe.



This is winter time comfort food at its best. I know its still fall but here in Wisconsin snow is already blowing in the air and we have had some on the ground too so I think that's close enough.

Let's introduce this weeks cast of characters



Pretty simple ingredients this week. I'll bet most people have this stuff already in their cupboard other than the short ribs and wine. The wine can be substituted with extra beef broth if one prefers.

We must first start by browning the short ribs in our trusty cast iron dutch oven.



While the short ribs are browning we might as well make good use of our time and mince up some veggies with the food processor.



Pretty sad excuse for a food processor eh? Hey it gets the job done even though it takes three loads to process the veggies. Once the short ribs are browned it's time to start cooking our minced up veggies we worked so hard to get ready. After the veggies cook for a few minutes it's time to add tomato paste and flour.



Next we add the wine and let cook for a couple of minutes and then the beef broth. Like I said earlier if you don't want to use the wine just use all beef broth. The original recipe from Emeril actually used beer instead of wine. Since I am trying to be a little more sophisticated these days I chose the wine plus I already had a partial bottle in the refrigerator already.



It's time to bring everything up to a boil and then turn down the heat and let simmer for 5 minutes or so. Now it is time to add the beef short ribs back to the gravy and let cook for 2 hours, with a lid on of course.



After everything in the dutch oven gets happy it's time to serve over garlic mashed potatoes.



Mmm that's some good grub there folks. I make this 3 to 4 times a year and never get tired of it. And the big bonus is it's so simple to make.



Beef Short Ribs Over Mashed Potatoes

. 2 tablespoons olive oil
. 3 pounds Beef Short Ribs
. 2 teaspoons salt
. 1 teaspoon freshly ground black pepper
. 1 cup diced onion
. 1/2 cup diced carrot
. 1/2 cup diced celery
. 1 tablespoon minced garlic
. 2 teaspoons minced ginger
. 1 tablespoon minced green onion, white part only
. 2 tablespoons tomato paste
. 2 1/2 tablespoons all-purpose flour
. 1 cup red wine
. 1 1/2 cups low-sodium canned beef broth

Directions
Add the olive oil to the Dutch oven and heat over medium heat until hot. Season the short ribs with the salt and pepper. Brown short ribs on all sides, about 3 to 4 minutes per side. Set the seared short ribs off to the side.

Mince onion, carrot and celery in food processor.

Once all the short ribs are browned, add the onions, carrots and celery to the pan. Sauté the vegetables until softened, about 3 to 4 minutes. Add the garlic, green onions and ginger to the pan and sauté for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the wine to the Dutch over and increase the heat to medium-high. Bring to a boil and cook for 5 minutes.

Add the stock, stir, and return the short ribs to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the short ribs until tender, about 2 hours in a Dutch oven. Remove the lid, and serve immediately over mashed potatoes. Garnish with green onions or chives.