Short Ribs Provenale W Mashed Potatoes
Indulge in the rich, comforting flavors of Short Ribs Provençale with Mashed Potatoes, a dish that combines melt-in-your-mouth braised beef with creamy, buttery mashed potatoes. This elegant yet hearty recipe features bone-in short ribs seared to perfection and slow-braised in a fragrant sauce of red wine, tomatoes, and aromatic herbs like thyme and bay leaves. The Provençale-style sauce pairs beautifully with the velvety smoothness of homemade russet potato mash, enriched with butter and cream for the ultimate side dish. Perfect for a cozy dinner or an impressive meal for guests, this recipe is a celebration of bold flavors and classic French cooking. With easy preparation and a luxurious presentation garnished with fresh parsley, it’s sure to become a go-to for any special occasion.
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Recipe Information
Ingredients
- 4 pieces Bone-in beef short ribs
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 medium Onion, finely diced
- 1 medium Carrot, finely diced
- 1 stalk Celery, finely diced
- 4 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 14-ounce can Canned diced tomatoes
- 1 cup Dry red wine
- 2 cups Beef stock
- 2 leaves Bay leaves
- 4 sprigs Fresh thyme sprigs
- 2 pounds Russet potatoes, peeled and chopped
- 4 tablespoons Unsalted butter
- 0.5 cup Heavy cream
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (163°C).
Season the short ribs on all sides with salt and black pepper.
In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the short ribs for 3-4 minutes per side until browned. Remove and set aside.
In the same pot, add the diced onion, carrot, and celery. Sauté for 5-7 minutes until softened.
Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant.
Add the canned diced tomatoes and dry red wine. Scrape the bottom of the pot to deglaze and release any browned bits.
Pour in the beef stock and add the bay leaves and thyme sprigs. Stir to combine.
Return the seared short ribs to the pot, ensuring they are partially submerged in the liquid. Bring to a simmer.
Cover the pot with a lid and transfer to the preheated oven. Braise for 2.5 to 3 hours, or until the short ribs are fork-tender.
While the short ribs cook, prepare the mashed potatoes. Bring a large pot of salted water to a boil and cook the chopped potatoes for 15-20 minutes, or until tender.
Drain the potatoes and return them to the pot. Add the butter and heavy cream, mashing until smooth and creamy. Season with salt to taste.
Once the short ribs are done, remove them from the pot and skim any excess fat from the sauce. Discard the bay leaves and thyme sprigs.
Serve the short ribs with the Provençale sauce spooned over the top, alongside a generous helping of mashed potatoes.
Garnish with chopped fresh parsley and serve immediately.
Nutrition Facts
Calories |
7554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 556.7 g | 714% | |
| Saturated Fat | 232.2 g | 1161% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 1703 mg | 568% | |
| Sodium | 6236 mg | 271% | |
| Total Carbohydrate | 206.3 g | 75% | |
| Dietary Fiber | 26.0 g | 93% | |
| Total Sugars | 31.1 g | ||
| Protein | 382.5 g | 765% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 51.8 mg | 288% | |
| Potassium | 10130 mg | 216% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
