Go Back
tender short ribs braised in red wine with gouda mashed potatoes and cooked carrots
Print Recipe
5 from 1 vote

Red Wine Braised Short Ribs With Gouda Mashed Potatoes

Tender red wine braised short ribs cooked with fresh thyme and garlic in Rioja red wine, with large chunks of carrots and gouda mashed potatoes.  Then everything get's topped with the most amazing red wine sauce made from what's in the pan!
Prep Time25 mins
Cook Time3 hrs
Total Time3 hrs 25 mins
Course: Main Course
Cuisine: American
Keyword: braising, carrots, garlic, gouda cheese, mashed potatoes, red wine, thyme, wine braised short ribs
Author: Tara Moore

Ingredients

  • 3 lbs bone-in short ribs
  • 1 tbsp olive oil
  • 7 garlic cloves peeled and smashed
  • 16 oz Campo Viejo Rioja Wine must be Rioja wine
  • 2 c beef broth
  • 1 tbsp tomato paste
  • 1 large sprig of fresh thyme
  • 4 large carrots peeled and chopped into large chunks
  • 2 russet potatoes
  • 1 c gouda cheese shredded
  • splash of milk
  • salt
  • pepper

Instructions

  • Preheat oven to 325
  • Pat ribs dry with a paper towel and season generously with salt and pepper
  • Heat olive oil in a large pot (the same pot they will braise in) over medium/high heat
  • Place short ribs bone side up, alternating sides that you sear following the first side, making sure to get a good crust on that first side you sear
  • Remove to a plate
  • Turn heat down to low
  • Add tomato paste and garlic, whisking constantly for 2 minutes
  • Add in the red wine and bring to a boil
  • Return the short ribs to your pot, bone side down this time, boil for 3 minutes
  • Add in the beef broth and the sprig of thyme
  • Cover the pot with a lid and transfer to the oven
  • They will braise for 3 hours in the oven (they will not be super tender if you cook them less time)
  • 30 minutes before braising gets done, add the chopped up carrots
  • Meanwhile, make the gouda mashed potatoes
  • Peel and chop the potatoes into chunks
  • Add the potatoes to a pot, cover with water and a few pinches of salt
  • Boil the potatoes until a fork can pierce them, strain and transfer back to the pot
  • Turn the heat of the stove back on, and steam the drained potatoes for 1-2 minutes, steam will release
  • Transfer the potatoes to a bowl
  • Add a few splashes of milk, a few pinches of salt and the shredded gouda cheese
  • Mix together until it's smooth, these are a thicker mashed potato
  • Remove the short ribs from the oven
  • Transfer the short ribs and carrots to a plate while you strain the red wine liquid out into a gravy fat separator
  • Add this red wine sauce to a serving boat
  • Put the short ribs and carrots back in the pan, cover, to keep warm
  • To serve, spoon mashed potatoes on to a plate or bowl, top with short ribs and carrots and pour on some of the red wine sauce