Slow Cooked Short Ribs Over Root Vegetable Mash
I love a plated main course during the holidays! With endless meals and food options, a plated dinner feels refined and not over the top. This tender meat falls off the bone, and paired with any root vegetable mash, and the velvet sauce, it's a perfectly balanced one bowl dish.
Ingredients
4 lb. bone-in beef short ribs, cut crosswise into 2" pieces
Kosher salt and freshly ground black pepper
3 Tbsp vegetable oil
2 medium yellow onions, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
2 Tbsp soy sauce
1 tsp smoked paprika
6 sprigs fresh thyme
2 sprigs fresh rosemary
2 fresh or dried bay leaves
1 head of garlic, halved crosswise
4 Cups chicken or beef stock
2 Cups red seedless grapes
Preparation
Preheat the oven to 325°FSeason short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add soy sauce and paprika; cook, stirring constantly, until well combined, 2–3 minutes. Add the broth, then add short ribs with any accumulated juices. Bring to a boil; add all herbs to the pot along with the garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.
Cook until short ribs are tender, 2½-3 hours. Transfer short ribs to a platter. Strain braising liquid from pot into a measuring cup. Spoon fat from the surface of the sauce and discard. Return the liquid to the pot and bring to a rolling simmer. Continue to cook until reduced by half, add 2 cups of red grapes and continue to cook until sauce is further reduced by half (the sauce should have a syrupy consistency, coating the back of a spoon). Season with salt and freshly ground pepper.
To Serve
Place any vegetable cream or preferred style mash in a shallow bowl. Place two ribs over the mash with roasted sweet carrots to the side, and spoon the roasted grapes and delicious rich sauce over the ribs. Finish with fresh herbs or micro greens.
