In the Fall/Winter season I love to braise things. Usually because, even here in the South, temperatures drop and warm comfort foods help offset that. These braised beef short ribs hit the spot.

The potatoes are easy and can hold the hole dish together. I love leaving the skins on, there is a lot of nutrients there. I add lots of olive since I’m not adding butter. I do make whipped potatoes where I take the skins off and run them through my ricer, but the “smashed” version is much easier to make and clean up from.

The vegetables balance the richness of the short ribs. The ribs can be fatty, so much so that I usually skim the fat of the top when I can. The crisp carrots, green beans and asparagus work well with the ribs and potatoes. YUM!

Most slow cooked things like soups, stews and braised things taste better the next day. I’ll post and link once it is complete, but I used the leftovers to make an amazing Spaghetti Rigati with Braised Beef Short Rib Bolognese.

Ingredients

• 4-5 bone-in beef short ribs
• 3 tbsp AP flour
• 1 large white onion, chopped
• 2 carrots, chopped
• 2 celery stocks, chopped
• 4 garlic cloves, minced
• 1 tbsp tomato paste
• 4 cups dry red wine
• 4 cups low-sodium beef stock
• 8 sprigs fresh thyme
• 4 sprigs fresh oregano
• 4 dried bay leaves
• Salt and pepper
• Canola oil
• 2-3 lbs potatoes, cut in large chunks (I used fingerling)
• 1 cup half and half
• 4 whole cloves garlic
• 1 bunch haricot verts (French green beans)
• 1 bunch small carrots
• 1 bunch asparagus

Directions for Short Ribs

1. Heat a Dutch oven over medium-high heat and coat the pan with canola oil. Season short ribs liberally with salt and pepper and brown short ribs on all sides. Move to a plate. Remove or add fat until you have approximately 3-4 tbsp.
2. Add onions, celery and carrots and cook until the onion is softened. Add minced garlic and cook another minute.
3. Whisk in the flour and continue cooking until flour is a light blonde.
4. Add wine and tomato paste and whisk to scrape up any bits on the bottom of the pan. Reduce heat and simmer until reduced by half.
5. Add short ribs and any juices from the plate. Add the thyme, oregano and bay leaves and stir to combine. Cover ribs with stock and bring to a boil.
6. Meanwhile, preheat the oven to 350°F. Cover the pan and transfer to the oven. Cook approximately 2 hours, checking the liquid levels. Add more stock if needed. Check ever 15 minutes after for doneness.

Directions for Smashed Garlic Potatoes

1. Fill a large pot with water, add the whole garlic cloves and bring to a boil. Season the water with salt and potatoes. Boil until the potatoes are tender.
2. Reduce heat to medium and coat the pot with olive oil. Add the potatoes back to the pot and season with salt and pepper. Smash the potatoes and add half and half. Taste and re-season. Keep warm.

Directions for Roasted Vegetables

1. After you have removed the short ribs from the oven, switch the oven to broiler.
2. In a large bowl, toss the vegetables with olive oil, salt and pepper. Add to a sheet pan and place in the oven.
3. Keep a (VERY) close eye, cook the vegetables until desired doneness.