Red Wine Braised Short Ribs with Garlic Mash

For the Chicken:

• 1.5kg Tender Gourmet Butchery Beef Short Ribs
• Salt & pepper
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, crushed
• 2 tablespoons tomato paste
• 2 cups dry red wine
• 2 cups beef stock
• 2 sprigs rosemary
• 2 bay leaves

For the Garlic Mash:

• 4 large potatoes, peeled and chopped
• 2 garlic cloves, crushed
• 50g butter
• ¼ cup milk or cream
• Salt to taste

Let’s get cooking. Follow these steps for rich, flavour-packed ribs with silky mash.

Brown the Ribs:

• Season ribs with salt and pepper.
• Heat oil in a casserole dish / Dutch oven over medium-high heat. Sear ribs in batches until browned. Set aside.

Build the Base:

• Add onion, carrot, and celery to the pan. Cook for 5 minutes until softened. Add garlic and tomato paste; cook for another minute.

Deglaze & Simmer:

• Pour in red wine, scraping the bottom of the pan. Simmer for 5 minutes.
• Return ribs to the pot. Add beef stock, rosemary, and bay leaves.

Braise:

• Cover and cook in a preheated oven at 160°C for 2.5–3 hours, or until ribs are fall-apart tender.

Make the Mash:

• Boil potatoes with garlic until soft. Drain and mash with butter, milk or cream, and salt

Serve & Enjoy:

• Plate ribs with mash and spoon over the rich red wine sauce.

Cooking Tips:

• Braise a day ahead and reheat for even deeper flavour.
• Strain and reduce the sauce slightly if you’d like a thicker glaze.
• For a twist, add a spoonful of horseradish or Dijon to the mash.

Slow Cooker Method for Red Wine Braised Short Ribs:

Sear the Ribs First (Recommended):

• Season the Tender Gourmet Butchery beef short ribs with salt and pepper.
• In a hot pan, sear the ribs in olive oil until browned on all sides. This adds deep flavour.
• Transfer seared ribs to the slow cooker.

Build the Flavour Base:

• In the same pan, sauté the onion, carrot, celery, and garlic until softened.
• Stir in the tomato paste and cook for 1 minute.
• Deglaze the pan with the red wine, scraping up the fond. Simmer for 2–3 minutes.
• Pour everything into the slow cooker over the ribs.

Add the Rest:

• Add beef stock, bay leaves, and rosemary to the slow cooker.
• Cover and cook on low for 7–8 hours or high for 4–5 hours, until ribs are fall-apart tender.

Finishing Touch:

• Remove ribs and tent with foil.
• Strain and reduce the braising liquid on the stovetop (optional) to make a rich sauce. Simmer until slightly thickened, about 10 minutes.

Serve:

• Plate short ribs over creamy garlic mash and spoon over the red wine reduction.