트러플 파마산 매시를 곁들인 레드 와인 브레이즈드 쇼트립

This is the kind of meal you make for someone you love — or to remind yourself how good food can get when you go all in. Fork-tender beef short ribs, slow-braised in a velvety red wine reduction, served over silky mashed potatoes with white truffle oil and shaved parmesan. It’s a labor of love, and every bite proves it.

🛒 재료

For the short ribs:

• 🥩 4 bone-in beef short ribs (about 3 lbs total)
• 🧂 Salt & freshly cracked black pepper
• 🌻 2 tbsp vegetable oil
• 🧄 6 cloves garlic, smashed
• 🧅 1 large onion, diced
• 🥕 2 carrots, peeled & chopped
• 🌿 셀러리 줄기 2개, 다진 것
• 🍅 2 tbsp tomato paste
• 🍷 2½ cups dry red wine (Cabernet Sauvignon or Syrah preferred)
• 🍖 3 cups beef broth (low-sodium)
• 🌿 3 sprigs thyme
• 🌿 2 sprigs rosemary
• 🍃 월계수 잎 2개

For the truffle parmesan mash:

• 🥔 2 lbs Yukon Gold potatoes
• 🧈 4 tbsp unsalted butter
• 🥛 ¾ cup whole milk (warmed)
• 🧄 2 cloves garlic, boiled with potatoes
• 🧂 소금을 넣어 맛을 냄
• 🍄 1 tsp white truffle oil (a little goes a long way)
• 🧀 ½ cup finely grated parmesan

👨‍🍳 지침

Step 1: Prepare the ribs

1. Season the short ribs generously with salt and pepper.
2. In a large Dutch oven, heat vegetable oil over medium-high heat.
3. Sear the ribs on all sides (about 3–4 minutes per side) until deeply browned. Set aside.

Step 2: Build the braising base

1. In the same pot, add onions, carrots, celery. Sauté 5–7 minutes until softened.
2. Stir in tomato paste and garlic. Cook for 1 minute.
3. Deglaze the pot with red wine, scraping up all the browned bits.
4. Simmer wine for 8–10 minutes to reduce by about a third.

Step 3: Braise to perfection

1. Return the ribs to the pot. Add broth, herbs, and bay leaves.
2. Liquid should just cover the ribs. Bring to a simmer.
3. Cover and transfer to a preheated 325°F (163°C) oven.
4. Braise for 3 hours, or until meat is fall-apart tender.
5. Carefully remove ribs and strain sauce. Simmer sauce uncovered for 10 minutes to thicken, if needed.

Step 4: Make the mash

1. Boil potatoes with garlic cloves until fork-tender. Drain and peel if needed.
2. Mash with butter, warm milk, salt, truffle oil, and parmesan until silky.
3. Taste and adjust truffle oil — don’t overdo it!

Step 5: Plate it beautifully

1. Spoon a generous bed of truffle mash on each plate.
2. Nestle a short rib on top, then drizzle with the rich wine sauce.
3. Garnish with a few flakes of sea salt or microgreens.