Ruby Port-Braised Short Ribs and Mashed Potatoes

Food Network Canada
20 min
3h 40 min
6 servings

An upscale twist on some good old-fashioned comfort food, the long cook time is absolutely worth the wait!



bone-in beef short ribs
kosher salt and coarse black pepper
- 5 Tbsp grapeseed or vegetable oil
carrots, chopped
Tbsp tomato paste
1 750
mL bottle ruby port
quart beef stock
- 12 sprigs fresh thyme
- 10 fresh sage leaves
4 5-
to 6-inch-long stems fresh rosemary
- 3 stems fresh marjoram or fresh oregano
ribs celery with leafy tops, chopped
onions, chopped
- 3 Tbsp all-purpose flour
head garlic, halved horizontally
small handful fresh flat-leaf parsley, plus 3 Tbsp, chopped, for garnish
2 ½
lb(s) starchy potatoes, peeled and cubed (4 to 5 potatoes)
cup heavy cream
Tbsp unsalted butter
scant ¼ tsp nutmeg, freshly grated
pomegranate seeds, for garnish (optional)
steamed green beans or green salad, for serving


Step 1

Preheat the oven to 325ºF. Pat the meat dry and sprinkle liberally with salt and pepper.

Step 2

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches. Transfer the short ribs to a plate.

Step 3

Drain off the fat from the pot and add the remaining oil. Add the carrots, celery and onions and cook until softened, 6 to 7 minutes. Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant.

Step 4

Pour in the port and return the ribs to the pot. Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes.

Step 5

Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley. Return to a boil, then cover and place in the oven, 2 hours 30 minutes.

Step 6

As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender.

Step 7

Transfer the beef to a platter and strain the sauce. Skim the fat by either quickly placing ice cubes into a metal ladleful of sauce (the fat will stick to the bottom of the ladle), or by carefully spooning the fat from the surface with a large spoon.

Step 8

Return the sauce to the heat to reduce and thicken a bit while the potatoes cook. Season the sauce with salt and pepper.

Step 9

Drain the potatoes and return to the hot pot. Mash the potatoes with the cream and butter and season with salt, pepper and nutmeg.

Step 10

Serve the ribs with the potatoes and top with the sauce, pomegranate seeds, if using, and the chopped parsley. Serve with steamed green beans or green salad.

Step 11

Cook’s Note: For a make-ahead meal, cool and return the meat to the sauce. Reheat by gently bringing to room temperature and heating on the stovetop over medium heat. Cook the potatoes as the meat is reheating.

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