Indulge in the rich, savory delights of our Braised Beef Short Ribs à la Bourguignon, perfectly paired with Whipped Olive Oil Chive Potatoes, a dish that not only tantalizes your taste buds but also embraces the principles of anti-inflammatory eating.
The star of this dish, the beef short ribs, are prepared with olive oil, a heart-healthy fat known for its anti-inflammatory properties. Unlike other fats, olive oil is high in antioxidants, promoting overall wellness and fighting inflammation within the body. We use grass-fed beef for the ribs, ensuring a higher content of omega-3 fatty acids, which are crucial for reducing inflammation.
Our recipe includes onions and carrots, which are not just flavor enhancers, but also packed with vitamins and antioxidants. The braising liquid, a rich blend of red wine and beef stock, infused with tomato paste, salt, pepper, bay leaf, and thyme, deeply marries the flavors while keeping health in mind.
But the real gem in this culinary treasure is the Whipped Olive Oil Chive Potatoes. We’ve taken the classic comfort of whipped potatoes and given them a healthy twist. Instead of traditional heavy cream, we recommend using whipped olive oil or any grass-fed heavy cream. Olive oil adds a smooth, rich texture without the added inflammation associated with regular dairy products. Grass-fed heavy cream is also a great choice, as it’s typically higher in anti-inflammatory omega-3s compared to regular cream. Fresh chives not only add a burst of flavor but also contain nutrients that support a healthy immune system.
Every forkful of this dish is designed to be a celebration of flavors and a testament to the power of choosing less inflammatory ingredients. Savor the deep, complex flavors of the beef, perfectly complemented by the light, airy, and healthful whipped potatoes. This meal is more than just a feast for your palate; it’s a step towards a healthier, more balanced lifestyle.
Enjoy this exquisite meal, knowing that you are nourishing your body with ingredients that are as good for your health as they are delightful to your taste buds.
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For more recipes like these try some of our other recipes:
- Seafood Pan Roast Recipe
- Garlic and Rosemary Infused Mashed Potatoes
- Asparagus Mushroom and Cauliflower Risotto
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- olive oil
- grass-fed beef short ribs
- red wine
- beef stock
- tomato paste
- bay leaf
- heavy cream
- fresh chives
Braised Beef Short Ribs à la Bourguignon with Whipped Olive Oil Chive Potatoes
For the Beef Short Ribs:
- 2 tbsp olive oil
- 4 lbs grass-fed beef short ribs
- 2 large onions, chopped
- 3 carrots, peeled and chopped
- 3 cups red wine
- 2 cups beef stock
- 2 tbsp tomato paste
- Seasonings: salt, pepper, a bay leaf, and thyme
For the Whipped Olive Oil Chive Potatoes:
- 2 lbs potatoes, peeled and quartered
- 4 tbsp butter
- 1/2 cup whipped olive oil or grass fed heavy cream
- 2 tbsp fresh chives, finely chopped
- Salt and pepper, to taste
For the Beef Short Ribs:
- Preheat your oven to 325°F (160°C).
- Heat the olive oil over medium-high heat in a large Dutch oven. Season the short ribs with salt and pepper and brown them on all sides, about 3-4 minutes per side. Remove and set aside.
- In the same Dutch oven, add the onions and carrots. Cook until they are softened, about 5 minutes.
- Return the short ribs to the Dutch oven. Add the red wine, beef stock, tomato paste, bay leaf, and thyme. Bring to a simmer.
- Cover the Dutch oven and place it in the preheated oven. Cook for 2 to 3 hours until the beef is tender and falls off the bone.
- Once cooked, skim off any excess fat and adjust the seasoning as needed.
For the Whipped Chive Potatoes:
- While the ribs are cooking, boil the potatoes in salted water until tender, about 20 minutes.
- Drain the potatoes and return them to the pot. Add butter, heavy cream, salt, and pepper. Whip the potatoes until smooth and creamy.
- Stir in the chopped chives and adjust the seasoning as needed.
- Serve the tender, flavorful beef short ribs with a side of creamy whipped chive potatoes for a comforting and satisfying meal.