People expect mashed potatoes and stuffing for Thanksgiving dinner, but wow your guests by serving them alongside rich, tender short ribs. They’ll be grateful for the surprise!Created by: Emily Wilson Recipes included in this meal:
Ingredients
- Carrots, Large
2 - Celery
1 1/2 Cups - Celery Stalks, Large
2 - Crimini Mushrooms
12 Ounces - Fresh Rosemary
7 Sprigs - Fresh Thyme
7 Sprigs - Garlic
16 Cloves - Leeks
1 Cup - Russet or Baking Potatoes
2 Pounds - Yellow Onion, Large
1 - Beef Short Ribs, Bone In, 3″x2″
8 - Butter, Unsalted
12 Tablespoons - Heavy Cream
1/2 Cup - Bread Loaf, Unsliced
5 Cups - Beef Stock, Low Sodium
1 Quart - Tomato Paste
3 Ounces - Vegetable Stock
1 Cup - Black Pepper
- Black Peppercorns
10 - Dried Bay Leaves
2 - Dried Thyme Leaves
1 Teaspoon - Flour
3 Tablespoons - Kosher Salt
- Canola Oil
2 Tablespoons - Extra Virgin Olive Oil
3 Tablespoons - Cabernet Sauvignon, Bottle
Steps for Braised short Ribs of Beef
Prep Steps
- Peel and roughly chop carrots. Place in a large mixing bowl.
- Roughly chop celery into similar-sized pieces as the carrots. Add to the bowl with the carrots.
- Roughly chop a yellow onion into similar-sized pieces as the carrots and celery and add to the same bowl.
- Smash the garlic under the side of your chef’s knife to remove the peel. Roughly chop the garlic, then add to the carrots, celery and onion.
Cook Steps
- Preheat the oven to 375 degrees.
- Dry the short ribs thoroughly, then season with salt and pepper.
- Heat a Dutch oven or heavy-bottomed stockpot over medium-high heat. Add canola oil and warm.
- Once oil is hot, add the short ribs. Oil should sizzle when you add the ribs. Sear until caramelized on all sides, approximately 2-3 minutes per side. Work in batches to avoid crowding the pot.
- Once well browned, transfer the ribs to a clean platter. Save the pot.
- Place the short ribs pot back over medium heat. If the short ribs did not leave enough oil in the pot to cover the bottom, add some olive oil and warm.
- Once oil is warm, add the roughly chopped onions, carrots, celery and garlic. Cook until well caramelized, stirring often, approximately 5-7 minutes.
- Add tomato paste. Stir to combine, then add the flour. Cook for 1-2 minutes to remove the raw flour taste, stirring continuously.
- Pour in the wine. Use a spoon to scrape up any bits on the bottom of the pot, then add beef stock, bay leaves, rosemary sprigs, thyme sprigs and black peppercorns. Turn up the heat and bring to a boil.
- Once beef liquid is boiling, add the ribs back to the pot. Cover with an oven-safe lid or foil and transfer to the oven. Cook until the meat is tender and separates from the bone easily, about 2-3 hours. Check the meat periodically and ensure the liquid is simmering. If it’s boiling, lower the heat. If it’s not quite simmering, increase the heat.
- Use a slotted spoon to gently transfer the ribs to a clean platter. Cover the ribs with foil.
- Strain the cooking liquid through a fine mesh strainer into a large heat-proof bowl. Discard the solids in the strainer.
- Place the liquid in the refrigerator and let it cool for about 15-25 minutes. This will help the fat separate from the sauce. Or, if you have a fat separator, pour the liquid into the separator.
- Once you’ve removed the braising liquid from the refrigerator, use a spoon to carefully skim the fat particles off the top. Discard the fat.
- Pour the skimmed cooking liquid into a small saucepan. Bring to a simmer, and let it cook for at least 10 minutes to reduce slightly.
- Season the sauce with salt and pepper to taste.
- Transfer two short ribs to each dinner plate. Spoon the sauce over the top. Serve hot!
Steps for Veggie Stuffing
Prep Steps
- Cut the green top and root end off the leek, leaving just the white and pale green section. Peel off any loose outer layers. Cut in quarters lengthwise, then slice thinly to measure the indicated amount.
- Place the cut leeks in a large mixing bowl and fill with cold water. Agitate the water to help release any dirt. Soak the leeks as you prep other ingredients.
- Cut the bread into 1/2 inch cubes to measure the indicated amount. Scatter on a sheet pan.
- Use paper towels to brush any dirt off the mushrooms. Remove the stems. Cut the mushroom caps into 1/4 inch dice.
- Smash the garlic under the side of your chef’s knife to remove the peel. Mince the garlic, then add to the mushrooms.
- Cut celery into 1/4 inch dice to measure the indicated amount.
- Gently lift the leeks out of the bowl of water and transfer to a plate lined with paper towels. Dry thoroughly, then add to the celery. Do not dump the leeks out of the bowl, or you will capture all the dirt that settled in the bottom.
Cook Steps
- Preheat the oven to 375 degrees.
- Heat a medium saute pan over medium heat. Add olive oil and warm.
- Once oil is warm, add leeks, celery and dried thyme. Crush thyme between your fingertips as you add it to the pan. Season with salt and pepper. Cook until celery and leeks are softened but still bright green.
- Add mushrooms and garlic. Season with salt and pepper again, then cook until mushrooms are very soft and mixture is very aromatic. Then, transfer to a large mixing bowl.
- Drizzle the bread cubes with olive oil and season with salt and pepper. Toss to coat evenly. Place in the preheated oven and bake until crispy and golden, about 7-10 minutes.
- Place butter in a small microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
- Butter an 8″x8″ baking dish.
- Add the toasted bread to the bowl of mushrooms along with the melted butter and vegetable stock. Stir to combine well.
- Transfer the bread and mushroom mixture to the prepared baking dish, then place in the oven and bake for 20-30 minutes until heated through and crispy on top.
- Transfer the veggie stuffing to a serving dish or dinner plates. Serve hot.
Steps for Garlic Mashed Potatoes
Prep Steps
- Peel the potatoes and cut into 1/2 inch cubes. Place in a large pot. Fill the pot with cold water to cover the potatoes by about 1 inch. Place on the stove.
- Smash the garlic under the side of your chef’s knife to remove the peel. Place the smashed cloves in the pot with the potatoes.
Cook Steps
- Turn the heat on high under the pot of potatoes. Proceed with next step as water comes to a boil.
- Once water is boiling, cook the potatoes until tender and easily fall apart when pierced with a fork, about 10-15 minutes.
- Cut the butter in cubes and place in a medium microwave-safe bowl. Microwave on high in short 20-second increments until butter is melted.
- Once butter is melted, stir in heavy cream and microwave again, in short increments, until mixture is warm.
- Place the strained potatoes back in the pot and place the pot over medium heat. Cook out excess moisture, stirring often for about 3-5 minutes.
- Once potatoes are dried out, remove from heat and use a potato masher or a potato ricer to mash the potatoes until smooth.
- Once the potatoes are smooth, place back over low heat and pour in about 1/3 of the melted butter and cream mixture. Stir until the liquid is absorbed, then pour in another 1/3 of the mixture. Continue this process until all the butter and cream mixture is absorbed into the potatoes.
- Season the potatoes with salt and pepper to taste. Remove from heat. Cover until ready to serve.
- Transfer the garlic mashed potatoes to a serving bowl or dinner plates. Serve warm!