Braised Short Ribs with Mashed Potatoes

Hey, everyone! Welcome back! Today, I'm sharing one of my absolute favorite recipes: braised short ribs. This cut of meat is perfectly marbled and juicy, and I'm going to show you how to make it super tender and flavorful. We'll pair it with some mashed potatoes because who doesn't love mashed potatoes, right?
Now, let's head to the kitchen and make it happen!

Ingredients
Short Ribs:
4-6 bone-in short ribs
Kosher salt
2 tablespoons avocado oil
Mirepoix:
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
Other Ingredients:
2 tablespoons tomato paste
1 tablespoon Dijon mustard
1 teaspoon Better Than Bouillon beef base
2 additional beef stock
1 head of garlic, halved
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 and 1/2 cups beef stock
1 tablespoon soy sauce
Salt and pepper to taste
Fresh chives or parsley for garnish
Pan Sauce:
1/2 cup cold water
2 tablespoons cornstarch

Instructions
Season Short Ribs:
Generously season the short ribs with kosher salt on all sides. Let them sit in the fridge for about two hours (or overnight for best results).

Sear Short Ribs:
Heat 2 tablespoons of avocado oil in a large skillet over medium-high heat. Sear the short ribs on all sides until they are golden brown and have a nice crust, about 2-3 minutes per side. Do this in batches to avoid overcrowding the skillet. Remove the short ribs and set them aside.

Prepare Mirepoix:
In the same skillet, add the chopped onion, carrots, and celery. Cook over medium heat until they start to caramelize, about 5-7 minutes. Add a bit of room temperature oil if the skillet is too hot.

Add Flavorings:
Add 2 tablespoons of tomato paste and 1 tablespoon of Dijon mustard to the mirepoix. Stir to coat the vegetables.
Add 1 teaspoon of Better Than Bouillon beef base and mix well.
Pour in 2 cups of beef stock for a non-alcoholic version and bring to a simmer. Scrape the bottom of the skillet to release any browned bits.

Braise Short Ribs:
Transfer the seared short ribs to a pressure cooker. Add the mirepoix mixture on top.
Add the halved head of garlic, 2 bay leaves, rosemary, and thyme to the pressure cooker.
Pour in 1 and 1/2 cups of beef stock and 1 tablespoon of soy sauce. Season with a bit more salt and pepper if needed.
Cook on high pressure for 50 minutes. For oven cooking, place the short ribs and braising liquid in a Dutch oven and cook at 350°F (175°C) for 3-3.5 hours for bone-in, or 2 hours for boneless short ribs.

Prepare Pan Sauce:
Strain the braising liquid from the pressure cooker into a saucepan. Bring it to a boil and then reduce to a simmer.
Mix 1/2 cup of cold water with 2 tablespoons of cornstarch to make a slurry. Whisk the slurry into the simmering braising liquid to thicken the sauce. Season with a bit of soy sauce and salt if needed.

Serve:
Plate the short ribs on a bed of mashed potatoes (or risotto, rice, etc.). Drizzle the thickened pan sauce over the top.
Garnish with fresh chopped chives or parsley for a pop of color.

Conclusion :
Moment of Truth
The knife is just for show—you can cut these short ribs with a spoon! The meat is incredibly tender and flavorful, and it pairs perfectly with the creamy mashed potatoes. Enjoy your delicious braised short ribs and let me know how they turn out!
Don't forget to like and comment.

Created by : Mr. Make It Happen