Woodlife Cabernet-Braised Short Ribs

Elevate your holiday dining experience with our Woodlife Cabernet-Braised Short Ribs. This rich, savory dish pairs tender short ribs with vibrant vegetables and creamy mashed potatoes, creating a comforting yet sophisticated centerpiece. Perfect for bringing loved ones together over an unforgettable meal.

Ingredients

• 2 lb Boneless Beef Short Ribs (portioned to 8 oz pieces)
• 1 Bottle of Cabernet Wine
• 3 qt Beef Bone Broth
• 6 Sprigs of Fresh Thyme
• 1 Sprig of Fresh Rosemary
• 2 Garlic Cloves (minced)
• 4 Whole Shallots (minced)
• Salt & Pepper (to taste)
• 3 tbsp Vegetable Oil
• 4 Russet Potatoes
• Butter (for mashed potatoes)
• Whole Milk (for mashed potatoes)
• 12 Baby Carrots (peeled)
• 12 Brussels Sprouts (cut in half)
• 12 Pearl Onions (peeled)

Directions for Short Ribs

• Preheat over to 350 degrees
• Season the short rib portions with salt and pepper. Add the vegetable oil and short ribs to a hot, high-sided handle pan. Caramel to deep brown color on all sides.
• Add the Cabernet wine and reduce by 1/4, then add the bone broth and herbs.
• Cover with an oven-safe lid or tightly wrapped foil. Place in the preheated oven and bake until the meat is tender.
• When the desired cooking temp has been achieved, remove the short ribs from the pan and keep warm. Reserve the cooking liquid.

Directions for The Vegetables

• Blanche the vegetables individually in boiling water until tender.
• When all the vegetables are tender, heat a saute pan, add 2 tbsp of butter, and season with salt and pepper.
• When the butter starts to brown, add the vegetables and caramelize lightly. When this is achieved, set vegetables aside in the cooking pan (keeping warm).

Directions for The Mashed Potatoes

• Boil the potatoes until soft.
• Mash the potatoes, adding butter, salt and pepper to taste, and milk to consistency. Keep warm.

Directions for Sauce & Plating

• Put the short ribs into a pan and strain the cooking liquid over the ribs.
• Cook on medium heat to reduce sauce consistency and check the seasoning.
• While the ribs are finishing with the sauce, put the vegetables in the oven in the pan they were cooked in.
• When all components of the dish are hot and complete, plate and serve, spooning the pan sauce over the ribs and mashed potatoes, while arranging the vegetables on the plate.
• Any garnish of fresh herbs, such as baby Italian oregano and fried garlic root, as shown, can be used to enhance the meal.