Braised Short Ribs with Root Vegetable Mash
Recipe type: main dish
Serves: 6-8
  • 2 pounds trimmed boneless beef short ribs, cut into 8 equal pieces
  • Kosher salt
  • Pepper
  • Potato starch or matzo meal, for dusting
  • 2 tablespoons canola oil
  • 4 tablespoons unsalted margarine or oil
  • 1 head of garlic, halved crosswise
  • 2 onions, quartered
  • 4 shallots, quartered
  • 3 thyme sprigs
  • 2 bay leaves
  • 2 cups dry red wine
  • ¼ cup ruby port or Bordeaux or rich red wine
  • 4 cups chicken stock
  • 5 tablespoons unsalted margarine
  • ½ pound carrots, peeled and cut into ½-inch pieces
  • ½ pound rutabaga, peeled and cut into ½-inch pieces
  • ½ pound butternut squash, peeled and cut into ½-inch pieces
  • ½ pound parsnips, peeled and cut into ½-inch pieces
  • ½ pound sweet potatoes or turnips, peeled and cut into ½-inch pieces
  • 6 garlic cloves, crushed
  • 3 thyme sprigs
  • 2 bay leaves
  • 3 tablespoons honey
  • 1 tablespoons chopped parsley, plus more for garnish
  • Kosher salt
  • Pepper
  1. For the short ribs: Season the short ribs with salt and pepper and lightly dust with potato starch or matzo meal. In a large dutch oven, heat the oil. Add the ribs and cook over moderately high heat, turning, until browned all over, about 8 minutes. Transfer the ribs to a plate. Add the margarine, garlic, onions, shallots, thyme and bay leaves to the Dutch oven and cook over moderate heat, stirring occasionally, until the vegetables are golden, 5 minutes. Stir in the red wine and port and cook over moderate heat until reduced by half, about 5 minutes.
  2. Return the short ribs and their juices to the pot, add the stock and bring to a simmer. Cover and cook over low heat until the meat is very tender, about 2 hours. Transfer the short ribs to a plate. Strain the sauce through a fine sieve set over a bowl, pressing on the solids; discard the solids. Return the sauce to the pot and simmer until reduced by one-third, about 15 minutes. Add the ribs and simmer gently until warmed through, 5 minutes.
  3. For the vegetable mash:
  4. In a large saucepan, melt 4 tablespoons of the margarine. Add the vegetables, garlic, thyme and bay leaves and cook over moderately low heat, stirring occasionally, until the vegetables begin to soften, 10 minutes. Stir in the honey, cover and cook until softened, 15 minutes. Add 1 cup of water, cover and cook, stirring occasionally, until almost all of the liquid is absorbed, 20 minutes longer. Discard the bay leaves and thyme sprigs. Stir in the remaining 1 tablespoon of margarine and mash with a fork until chunky. Fold in the 1 tablespoon of parsley and season with salt and pepper. Keep warm.
  5. Spoon the mash onto plates and top with the short ribs. Garnish with parsley and pass the remaining sauce at the table.
  6. Make ahead: The braised short ribs and mash can be refrigerated for up to 3 days. Reheat gently before serving.
Recipe by Gourmet Passover Cooking at