Braised Wagyu Short Ribs with Mashed Potatoes
Every time I serve these short ribs, I get raving reviews. You can't go wrong with this recipe and it's sure to please a crowd.
For The Braised Short Ribs:
1 Pack of R-C Ranch Wagyu Boneless Chuck Short Ribs
Fresh Kosher Salt and freshly ground black pepper
1 tablespoon olive oil
1 medium sweet onion, peeled, and coarsely cut in to large dice
1 large carrot, peedled and cut in to 1-inch dice
1 celery stalk, cut into ½-inch dice
1 dried ancho chile
1 bay leaves
1 sprig of fresh thyme
1 cup dry red wine
3 cups beef stock/broth
For The Mashed Potatoes:
3 pounds Yukon gold potatoes
2 teaspoons salt, divided
5 tablespoons butter
⅓ cup half-and-half
½ cup (4 oz.) softened cream cheese
¾ teaspoon coarsely ground pepper
Preheat the oven to 325°F
On a large sheet pan, cut the short ribs in to single portions and lay them out. Evenly rub all sides of the short ribs with salt and pepper.
Heat a cast-iron Dutch oven over medium high heat.
*If you don't have a Dutch oven you can sear the meat in a cast-iron skillet, and transfer to a casserole dish with a lid for braising
Add the olive oil to the dutch oven and sear all sides of the short ribs for around 3 minutes per side.
Add the onion, carrot, and celery. Reduce the heat to medium and cook for 3 minutes, stirring occasionally.
Add the chili, bay leaves, thyme, and red wine. Cook to reduce the wine by about half.
Add the beef stock/broth and bring to a light simmer. Cover and place in the pre-heated oven. Allow to cook for 3 to 3 1/2 hours or until the meat is starting to fall apart.
*I would check the meat around the 2 1/2 hour mark incase your oven cooks the meat faster.
Remove the short ribs from the Dutch oven. Place them on a large plate and set them aside. Using a mesh strainer, strain the braising liquid in to a 2-cup or larger measuring cup and discard the onion, carrot, celery, bay leaves, and thyme.
*If there's less than 2 cups of the braising liquid, add enough water to bring it up to 2 cups.
Peel potatoes, and cut into 1-inch pieces. Bring cold water, potatoes, and 1 tsp. salt to a boil in a medium-size Dutch oven over medium-high heat. Reduce heat to medium-low. Cook potatoes for 16 to 20 minutes or until fork-tender and drain.
Bring potatoes back to Dutch oven. Cook in Dutch oven until water evaporates and potatoes look dry. Mound potatoes on 1 side; add butter, half-and-half, cream cheese, ground pepper, and remaining 1 tsp. salt to opposite side of Dutch oven. Cook 1 to 2 minutes or until butter is melted and mixture boils.
After removing from heat, beat at medium speed with a hand-held electric mixer 30 seconds to 1 minute or to desired degree of smoothness. Do not overbeat.
Spoon a generous portion of your homemade mashed potatoes on to a place and then nestle 1 portion of the short ribs on top of the potatoes. The final step is to spoon a tablespoon of the braising liquid over top of the short ribs to finish the dish off.