Braised Beef Short Ribs à la Bourguignon with Whipped Olive Oil Chive Potatoes
Ingredients
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
Instructions
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.