Braised Beef Short Ribs with Creamy Mashed Potatoes and Roasted Carrots

Steps

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Red Wine Braised Beef Short Ribs

1. Pat the 4 pounds of bone-in beef short ribs completely dry with paper towels, then season all over with 2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper. 5 min
2. Roughly chop the yellow onion, 2 carrots, and 2 celery stalks; smash the 4 garlic cloves. 6 min
3. Preheat the oven to 325°F. 15 min
4. Timing-sensitive step. Heat 2 tablespoons vegetable oil in a large Dutch oven over medium-high until shimmering, then sear the short ribs in a single layer — working in batches if needed — for about 4 minutes per side until deeply browned on all four sides; transfer to a plate. 20 min
5. Timing-sensitive step. Pour off all but 1 tablespoon of fat from the pot, reduce heat to medium, add the onion, carrots, celery, and garlic, and cook, stirring occasionally, for 5 minutes until softened and lightly golden. 5 min
6. Timing-sensitive step. Push the vegetables to the side, add 2 tablespoons tomato paste to the center of the pot, and cook, stirring it into the vegetables, for 2 minutes until the paste darkens to a brick-red. 2 min
7. Timing-sensitive step. Pour in 1½ cups dry red wine, scraping up any browned bits from the bottom of the pot, and let it reduce by half, about 4 minutes. 4 min
8. Add 2 cups beef broth, 4 fresh thyme sprigs, 2 fresh rosemary sprigs, and 2 bay leaves; nestle the seared short ribs back into the pot bone-side up so they are at least halfway submerged in the liquid. 3 min
9. Bring the liquid to a gentle simmer, cover the pot tightly with its lid, and transfer to the 325°F oven to braise for 2½ hours until the meat is fall-off-the-bone tender and a fork meets no resistance. 150 min
10. Carefully transfer the ribs to a warm platter and tent loosely with foil; discard the thyme, rosemary, and bay leaves, then skim the fat from the braising liquid and simmer it on the stovetop over medium-high for 8–10 minutes until slightly thickened into a sauce. 10 min
11. Spoon the reduced braising sauce over the short ribs and serve immediately. 2 min

Creamy Mashed Potatoesbase

1. Peel the 2½ pounds of Yukon Gold potatoes and cut them into 2-inch chunks; place them in a large pot and cover with cold salted water by 1 inch. 8 min
2. Bring the pot to a boil over high heat, then reduce to a steady boil and cook the potatoes for 18–20 minutes until completely tender when pierced with a fork. 22 min
3. While the potatoes boil, warm ½ cup whole milk and ¼ cup heavy cream together in a small saucepan over low heat until steaming; keep warm. 5 min
4. Timing-sensitive step. Drain the potatoes thoroughly and return them to the hot pot over low heat for 1–2 minutes, shaking the pot, to drive off excess moisture. 2 min
5. Pass the potatoes through a ricer or food mill back into the pot, then fold in 4 tablespoons room-temperature unsalted butter until fully melted and incorporated. 4 min
6. Stir in the warm milk and cream mixture gradually until the mash is silky and smooth, then season with 1 teaspoon kosher salt and ¼ teaspoon white pepper; taste and adjust. 3 min

Honey-Glazed Roasted Carrotsside

1. Peel the 1½ pounds of carrots and cut them on the diagonal into 2-inch batons. 7 min
2. In a large bowl, toss the carrot batons with 2 tablespoons olive oil, 1 tablespoon honey, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until evenly coated. 3 min
3. Spread the carrots in a single layer on a rimmed baking sheet — do not crowd them — and roast at 425°F for 22–25 minutes, flipping once halfway through, until caramelized at the edges and tender throughout. 25 min
4. Transfer the roasted carrots to a serving dish and scatter 1 teaspoon fresh thyme leaves over the top before serving. 2 min