Braised Beef Short Ribs with Purple Potato Purée

Braised Beef Short Ribs with Purple Potato Purée

Serves: 2–3
Total time: ~3 hours (mostly hands-off)

Ingredients

For the Beef Short Ribs

• 2–3 beef short ribs (bone-in, about 1.2–1.5 kg total)

• Salt and freshly ground black pepper

• 2 tbsp olive oil

• 1 onion, finely chopped

• 2 carrots, chopped

• 2 celery stalks, chopped

• 4 garlic cloves, crushed

• 2 tbsp tomato paste

• 1½ cups dry red wine

• 2 cups beef stock

• 2 sprigs fresh thyme

• 1 bay leaf

• 1 tbsp butter (optional, for finishing)

For the Purple Potato Purée

• 500 g purple potatoes or purple sweet potatoes

• Salt, to taste

• 2 tbsp butter

• ¼–½ cup warm cream or milk (adjust for texture)

• Freshly ground black pepper

For the Red Wine Reduction Sauce

• Braising liquid (from the short ribs)

• 1 tsp butter (optional, for gloss)

Garnish (Optional but Recommended)

• Microgreens

• Edible flowers

• Flaky sea salt

Instructions

1. Prepare and Sear the Beef

1. Preheat the oven to 160°C / 325°F.

2. Season the short ribs generously with salt and black pepper.

3. Heat olive oil in a heavy oven-safe pot over medium-high heat.

4. Sear the short ribs on all sides until deeply browned. Remove and set aside.

2. Build the Braising Base

1. In the same pot, add onion, carrot, and celery. Cook for 5–7 minutes until softened.

2. Add garlic and tomato paste. Stir and cook for 1 minute until fragrant.

3. Deglaze with red wine, scraping up the browned bits from the bottom.

4. Simmer for 5 minutes to reduce slightly.

3. Braise the Short Ribs

1. Return the short ribs to the pot.

2. Add beef stock, thyme, and bay leaf. Liquid should come about halfway up the meat.

3. Cover tightly and transfer to the oven.

4. Braise for 2.5–3 hours, until the meat is fork-tender and nearly falling apart.

4. Make the Purple Potato Purée

1. Peel and cut the purple potatoes into chunks.

2. Boil in salted water until very tender (15–20 minutes).

3. Drain well and mash or blend until smooth.

4. Add butter and warm cream gradually, blending until silky.

5. Season with salt and black pepper. Keep warm.

5. Reduce the Sauce

1. Remove the short ribs from the braising liquid and keep warm.

2. Strain the liquid into a saucepan.

3. Simmer over medium heat until reduced to a glossy, sauce-like consistency.

4. Whisk in a small amount of butter if desired for richness.

6. Plate and Serve

1. Spoon a generous layer of purple potato purée onto each plate.

2. Place one short rib on top.

3. Spoon the red wine reduction over the beef and around the plate.

4. Garnish with microgreens, edible flowers, and flaky sea salt.

Flavor Notes

• The short ribs are rich, tender, and deeply savory.

• The purple potato purée adds a naturally sweet, earthy contrast and dramatic color.

• The red wine reduction ties everything together with acidity and depth.