Slow braised beef short ribs in a rich gravy with mushrooms and herbs served with cheesy mash is the ultimate comfort food and perfect to make ahead.
Course Dinner, Stew
Keyword beef short ribs, beef stew, Braised beef short ribs
Prep Time 20minutes
Cook Time 3hours
Total Time 3hours20minutes
Author Alida Ryder
2kg/4 poundsbeef shortribs(I prefer using bone-in short ribs cut into smaller pieces but you can use larger pieces as well)
3carrotspeeled and finely chopped
2celery sticksfinely chopped
6garlic clovesfinely chopped
salt and pepper to taste
For the cheesy mash
1kg/2 poundspotatoespeeled and quartered
1cupgrated cheddar cheese
salt and pepperto taste
Pre-heat the oven to 160ºC/320ºF.
Season the short ribs generously. In a large, oven-proof lidded pot, heat a splash of olive oil then sear the beef ribs until well-browned on all sides.
Remove from the pot and set aside. Add the onions, carrots and celery and cook until soft and translucent.
Add the garlic and herbs then cook for another 30 seconds before adding the flour.
Stir to coat the vegetables in the flour then add the wine and stock. Allow to come to a simmer then add the tomatoes and beef short ribs back to the pot. Season well then cover and place in the oven. Allow to braise for 2-3 hours or until the ribs are soft. Add the mushrooms and braise for another 20 minutes. Adjust seasoning and serve.
To make the cheesy mashed potatoes, Cook the potatoes in a large pot of salted water until they can easily be pierced with a sharp knife.
Mash the potatoes with the butter and milk then add the cheese and season to taste.