CLASSIC RED WINE BRAISED SHORT RIBS AND GARLIC CONFIT POTATOES
A timeless comfort dish that satisfies with every succulent bite.
INGREDIENTS
2 TABLESPOONS EVOO
5 POUNDS BONE-IN SHORT RIBS, AT LEAST 1 1/2 INCHES THICK, TRIMMED
2 LARGE HEADS GARLIC, HALVED CROSSWISE
2 MEDIUM ONION CHOPPED
3 RIBS CELERY CHOPPED
3 MEDIUM CARROTS CHOPPED
3 TABLESPOONS TOMATO PASTE
2 CUPS DRY RED WINE (ABOUT HALF A BOTTLE)
2 CUPS BEEF STOCK OR BONE BROTH (USE “BETTER THAN BOUILLON” DISSOLVED IN WATER IF AVAILABLE)
4 SPRIGS THYME
4 CLOVES GARLIC (CHOPPED)
SALT + PEPPER
Preheat the oven to 300 degrees. Start by heating 2 tablespoons of extra virgin olive oil in a large Dutch oven over medium-high heat. Season 5 pounds of trimmed and thick bone-in short ribs with salt and pepper on all sides. In batches, sear the short ribs on all sides until they are deeply and evenly browned, which should take about 6 to 8 minutes per batch. Transfer the browned short ribs to a plate and repeat with the remaining ribs.
Next, pour off all but 2 tablespoons of remaining fat, leaving behind the good browned bits. Reduce the heat to medium and add 4 chopped cloves of garlic, cooking until golden brown, about 1 to 2 minutes. Add 1 chopped medium onion, chopped 3 ribs of celery, and 2 chopped medium carrots, and season with salt and pepper.
Cook the vegetables until they are softened, about 5 to 10 minutes. The key here is to layer the flavors, so don’t rush the process of combining all of the ingredients.
Stir in 3 tablespoons of tomato paste and cook for a few minutes longer. Return the short ribs and any accumulated juices to the pot, along with 2 cups of dry red wine, 2 cups of beef stock or bone broth, 4 sprigs of thyme. Bring the mixture to a boil, cover it, and transfer it to the oven at 350 degrees. Cook the short ribs until they are tender, which should take about 3+ hours, and fall apart when tested.
Serve the short ribs garlic confit mashed potatoes, and garnished with finely chopped herbs. Include roasted parsnips for an added complexity to the abundance of flavors.
Dovetail : Garlic Confit
MASHED POTATOES
1 head of garlic, cloves separated and peeled
1 cup olive oil
2 pounds Yukon Gold potatoes, peeled and cut into chunks
Salt, to taste
1/2 cup heavy cream
4 tablespoons unsalted butter
Chopped fresh chives, for garnish
Begin by making the garlic confit: combine a head of garlic's peeled cloves with olive oil in a small saucepan. Let the mixture gently cook over low heat, infusing the oil with the garlic's essence until the cloves turn soft and golden, taking around 40-50 minutes. Allow the garlic and oil to cool as you prepare the mashed potatoes.
In a large pot, place chunks of Yukon Gold potatoes and cover them with cold water, adding a pinch of salt. Bring the pot to a boil and let the potatoes simmer until tender, usually around 15-20 minutes. Drain the potatoes and place them back in the pot. Give the pot a gentle shake over low heat for a minute to remove any excess moisture.
Add heavy cream and butter. Use a potato masher or stand mixer until the potatoes are a smooth and velvety consistency. Then, incorporate the cooled garlic cloves into the mashed potatoes to create a flavorful blend.
Remember that the garlic confit already contains salt, so season the mashed potatoes accordingly. Begin with a small amount of salt and adjust to your taste preferences. To serve, present the mashed potatoes warm, topped with a generous sprinkle of chopped fresh chives that not only add a burst of color but also elevate the flavor profile of this delectable dish.
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