Recipe courtesy of Rachael Ray
Total:
4 hr
Active:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

  • 12 bone-in beef short ribs
  • Kosher salt and coarse black pepper
  • 4 to 5 tablespoons grapeseed or vegetable oil
  • 2 carrots, chopped
  • 2 ribs celery with leafy tops, chopped
  • 2 onions, chopped
  • 2 to 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • One 750-milliliter bottle ruby port
  • 1 quart beef stock
  • 10 to 12 sprigs fresh thyme
  • 8 to 10 fresh sage leaves
  • Four 5 to 6-inch-long stems fresh rosemary
  • 2 to 3 stems fresh marjoram or fresh oregano
  • 1 head garlic, halved horizontally
  • 1 small handful fresh flat-leaf parsley, plus 3 tablespoons chopped, for garnish
  • 2 1/2 to 3 pounds starchy potatoes, peeled and cubed (4 to 5 potatoes)
  • 1 cup heavy cream
  • 4 tablespoons unsalted butter
  • Scant 1/4 teaspoon freshly grated nutmeg
  • Pomegranate seeds, for garnish, optional
  • Steamed green beans or green salad, for serving

Directions

Preheat the oven to 325 degrees F.

Pat the meat dry and sprinkle liberally with salt and pepper. Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches. Transfer the short ribs to a plate.

Drain off the fat from the pot and add the remaining oil. Add the carrots, celery and onions and cook until softened, 6 to 7 minutes. Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant. Pour in the port and return the ribs to the pot. Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes. Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley. Return to a boil, then cover and place in the oven, 2 hours 30 minutes.

As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender.

Transfer the beef to a platter and strain the sauce. Skim the fat by either quickly placing ice cubes into a metal ladleful of sauce (the fat will stick to the bottom of the ladle), or by carefully spooning the fat from the surface with a large spoon. Return the sauce to the heat to reduce and thicken a bit while the potatoes cook. Season the sauce with salt and pepper.

Drain the potatoes and return to the hot pot. Mash the potatoes with the cream and butter and season with salt, pepper and nutmeg.

Serve the ribs with the potatoes and top with the sauce, pomegranate seeds, if using, and the chopped parsley. Serve with steamed green beans or green salad.

Cook's Note

For a make-ahead meal, cool and return the meat to the sauce. Reheat by gently bringing to room temperature and heating on the stovetop over medium heat. Cook the potatoes as the meat is reheating.

IDEAS YOU'LL LOVE

Rib-Eye Steak

Trudy's Rib Eye in the Pan with Butter

Recipe courtesy of Judy Gelman|Peter Zheutlin

Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes

Recipe courtesy of Chuck Hughes

Braised Hoisin Beer Short Ribs with Creamy Mashed Yukons and Sesame Snow Peas

Recipe courtesy of Dave Lieberman

Mashed Potatoes

Recipe courtesy of Tyler Florence

Mashed Potatoes

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Tia Mowry at Home

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Tia Mowry at Home

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c