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Braised Short Ribs with Cranberry Demi-glace and Mashed Sweet Potatoes

Creamy mashed sweet potatoes topped with cipioli onions, tender short ribs and a cranberry red wine demi-glace.

Ingredients

Braised Short Ribs:

  • 4 lbs Bone-in beef short ribs

  • Salt and pepper, to taste

  • 2 tbsp Olive oil

  • 1 Onion, diced

  • 2 Carrots, diced

  • 2 Celery stalks, diced

  • 4 Cloves garlic, minced

  • 2 cups Beef broth

  • 1 cup Dry red wine (like Cabernet Sauvignon)

  • 2 tbsp Tomato paste

  • 2 sprigs Fresh thyme

  • 2 sprigs Fresh rosemary

  • 2 Bay leaves

  • 1 lb Cipioli onions, peeled 

Cranberry Red Wine Demi-Glace:

  • 1 cup Red wine

  • 1 quart Beef demi-glace 

  • 1 cup Cranberries 

  • 2 tbsp Butter

  • Salt and pepper, to taste

 1 bag Lamb Weston® Sweet Potatoes Original Mashed (M0007)

Directions

1. Prepare the Short Ribs:

  • Preheat your oven to 350°F (175°C).

  • Season the short ribs generously with salt and pepper.

  • In a large Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove and set aside. 

2. Sauté the Vegetables:

  • In the same pot, add the onion, carrots, and celery. Sauté until softened, about 5-7 minutes.

  • Stir in the garlic and cook for an additional minute.

3. Deglaze and Braise: 

  • Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.

  • Add the beef broth, tomato paste, thyme, rosemary, and bay leaves. Bring to a simmer.

  • Return the short ribs to the pot, making sure they’re submerged in the liquid. Cover the pot with a lid and transfer it to the preheated oven.

4. Cook the Ribs: 

  • Braise in the oven for 2.5 to 3 hours, or until the meat is tender and falling off the bone. Add the onions for the last 30 minutes to the braising liquid. 

  • Remove from oven, holding in the braising liquid. 

5. Prepare the Demi-Glace:

  • In a saucepan, bring the red wine and cranberries to a simmer, add in the demi-glace, bring to a simmer.  

6. Prepare Lamb Weston® mashed sweet potatoes to manufacturer’s specifications. 

7. Serve: Bring short ribs and onions back to temperature in sauté pan using some of the braising liquid. Serve over hot mashed potatoes with demi-glace

Yield

4 lbs.

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