This dish is a Christmas special on Ree’s Mercantile restaurant menu in Pawhuska. Here, she has adapted the recipe so that viewers can make it at home. The ribs are slow-cooked in a delicious red wine sauce. It is a real favorite with Ree’s customers.
| Level: | Intermediate |
| Total: | 12 hr 55 min |
| Active: | 1 hr 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 pounds bone-in short ribs
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon salted butter
- 1 small yellow onion, diced
- 2 carrots, sliced
- 2 stalks celery, sliced into 1/2-inch pieces
- 3 cloves garlic
- 2 tablespoons tomato paste
- 1 1/2 cups red wine
- 3 cups beef stock
- 1 teaspoon black peppercorns
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- Mashed Potatoes, recipe follows
- Roasted Vegetables, recipe follow
- 1/4 cup chopped fresh parsley
- 2 tablespoons minced fresh chives
- 5 pounds russet or Yukon gold potatoes
- 3/4 cup (1 1/2 sticks) salted butter, plus extra for serving
- One 8-ounce package cream cheese, at room temperature
- 1/2 cup half-and-half, or more as desired
- 1/2 teaspoon seasoned salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 4 stalks celery, medium dice
- 2 parsnips, medium dice
- 1 carrot, medium dice
- 1 yellow onion, medium dice
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 225 degrees F.
- Heat a large Dutch oven over medium heat. Pat the short ribs dry and sprinkle generously with salt and pepper.
- Add the oil and butter to the Dutch oven. Sear the short ribs until deep brown on all sides, 6 to 8 minutes. Remove the ribs and add the onion, carrots, celery and garlic. Sprinkle with a pinch of salt and pepper. Cook for 2 to 3 minutes, letting the vegetables soften and brown slightly. Add the tomato paste and cook for another 2 minutes to caramelize. Add the wine and bring to a boil, allowing to reduce slightly.
- Add the short ribs back to the pan and add the stock, peppercorns, thyme and rosemary. Cover and cook in the oven until extremely tender, 10 to 12 hours.
- Remove the short ribs from the pan and set aside. Carefully strain the liquid and discard the vegetables. Skim the fat from the liquid, then return the ribs and the braising liquid to the pan. Return to a simmer and adjust the seasoning. Turn the ribs so they are coated nicely in the sauce.
- Serve the ribs over the Mashed Potatoes with the sauce over the top. Add some Roasted Vegetables. Garnish with the parsley and chives.
- Preheat the oven to 350 degrees F.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Drain the potatoes in a large colander. Place them back in the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape before adding the butter, cream cheese, half-and-half, seasoned salt and pepper.
- Mash, mash, mash!
- Stir well, then place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place them in the oven. Heat until the butter has melted, and the potatoes are warmed through.
- Preheat the oven to 400 degrees F.
- Toss the celery, parsnips, carrot and onion with the olive oil and sprinkle with a pinch of salt and pepper. On a baking tray lined with parchment paper, spread the vegetables out and bake until the vegetables have started to brown and are cooked through, 10 to 15 minutes.
Reviews
This recipe is next level. My family went nuts for it! I added a splash of apple cider vinegar at the end to brighten the flavor. It was amazing!
I have made these twice. Everyone loved them. I roasted them the day before, strained, cooled and refrigerated them. I then had use of my oven the day I served them for the sides and just reheated the ribs on the stove. Great success!
Made this short rib recipe for Christmas dinner today and they are absolutely amazing!! I didn’t have the 10-12 hours but followed it to a T only reduced oven time to 2 hours @ 350 and half hour at 325. Still fall off the bone tender. The broth is so delicious, oh my goodness! I paired with another Food Network gal’s side of Twice Baked Potato Casserole and my dinner was perfect. Thank you Ree!
I made this and followed the recipe 100%. It was absolutely D-LISH! Because I have never handled short ribs before I wasn’t sure how to plate them. I choose to make a potato Gratin instead of mash, and now I see why the mash is a perfect match, it absorbs the juices from the ribs. I wouldn’t change a thing about this wonderful recipe other than follow all of the sides!
Made this for dinner tonight and it was wonderful. Had the veggies ready to go so they could start cooking as soon as I took the short ribs out. Only thing I changed was I did a cornstarch slurry to thicken the sauce a little. I would cook the veggies a little longer next time or cut them smaller as they were a little too crisp (I used baby carrots).
I agree with countering a ridiculous rating. How can one POSSIBLY give a poor rating to a recipe that just aired today & there’s NO WAY you could have made it already. C’mon people! Be real!
Oh… and you could absolutely roast the veggies it the same oven as the roast. You can take the roast out & increase the temperature of the oven, roasting the veggies go about 15 or so minutes. There’s no way the roast gets cold while you roast the veggies.
Countering a ridiculous rating about ovens. This is a decedent recipe!!! Want those creamy potatoes most of all!!!