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Short Ribs with Boursin Potatoes

Short Ribs with Boursin Potatoes

Red wine braised short ribs, with carrots. Served with Boursin cheese mashed potatoes.
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Prep Time 30 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours 15 minutes
Course Main Course
Cuisine American
Servings 4
Calories 550 kcal

Ingredients
  

For the Red Wine Braised Short Ribs:

  • 3 pounds beef short ribs
  • ½ cup all- purpose flour
  • 2 tbsp. olive oil
  • ¼ tsp. each kosher salt and black pepper
  • 6 large carrots, peeled and halved
  • 1 large shallot, chopped
  • 2 cups onion, chopped
  • 6 cloves garlic, chopped
  • 1 cup celery, sliced
  • ¾ cups Cabernet Sauvignon, or other red wine
  • 1¾ cups chicken stock
  • 4 sprigs fresh thyme
  • 1 dried bay leaf

For the Boursin Mashed Potatoes:

  • 4 cups red potatoes, peeled and cut in two- inch cubes
  • ¼ tsp. kosher salt
  • 4 tbsp. salted butter
  • 5.2 ounces Boursin cheese
  • ¼ tsp. black pepper
  • ¼ cup whole milk

Instructions
 

  • Preheat the oven to 325 degrees.
  • Dry the ribs off well with paper towels, and then sprinkle them well the salt and pepper. Next, roll them around in the flour until they're dusted all over with flour.
  • Heat a Dutch oven with olive oil, over medium heat. Brown a few ribs at a time, until they're brown all over. Remove browned ribs to a plate.
  • Add the onions, carrots, shallots, garlic, and celery to the pot and cook them for five minutes. Then, add the wine and chicken stock and let them simmer for five minutes. Add the ribs back to the pot along with the thyme, bay leaf and a half teaspoon more of both the salt and pepper. Bring the pot to a simmer, and then cover and bake it for two and a half hours.
  • If you like, refrigerate the pot for an hour. Then, remove the fat that congeals on the top and reheat on medium heat before serving.
  • While the ribs bake, make the Boursin Mashed Potatoes: Put the potatoes and salt in a three- quart saucepan and cover with them with three inches of water. Bring the pot to a boil and cook uncovered for about ten minutes or until the potatoes are fork tender.
  • Drain the potatoes and then add them back to the pot. Let them dry for a few minutes and then mash them with the rest of the ingredients.
  • Serve the ribs and carrots along the gravy and mashed potatoes.

Nutrition

Calories: 550kcal
Keyword beef
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