Marry Me Mash with Braised Short Ribs
Indulge in ultra‑smooth, buttery mashed potatoes infused with garlic and thyme, finished with a touch of white pepper and nutmeg. Paired with slow‑cooked braised short ribs, this dish delivers a rich, comforting flavor that’s perfect for a special dinner.
Maker: cud_cooks & robertwelchuk
From: Instagram(view original)
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Ingredients
- 2 1/5 lb Maris Piper potatoes
- 0.85 cup whole milk
- 0.85 cup double cream
- 5 3/10 oz butter
- to taste white pepper
- a pinch nutmeg
Braised Short Ribs
- 3.5 piece beef short ribs
- to taste salt
- to taste pepper
- 1 tbsp oil
- 1 piece onion
- 2 stick celery
- 2 piece carrot
- 2 tbsp tomato purée
- 3 clove garlic
- 3 sprig thyme
- 2 piece bay leaf
- 1 1/10 pt red wine
- 1 4/5 pt beef stock
Instructions
- 1Peel and cube 1 kg Maris Piper potatoes.
- 2Add the potatoes to cold salted water, bring to a boil, then simmer gently until completely tender.
- 3Drain and let the potatoes steam dry for 20–30 minutes to achieve the right texture.
- 4While the potatoes are drying, combine 200 ml whole milk, 200 ml double cream, 4 chopped garlic cloves and 3–4 thyme sprigs in a saucepan; gently simmer for 30 minutes to infuse.
- 5Strain the infused cream and keep it warm.
- 6Pass the dried potatoes through a ricer, then fold in 150 g melted butter.
- 7For extra smoothness, push the mash through a fine‑mesh sieve.
- 8Add the warm infused cream one ladle at a time, stirring until silky and smooth but still holding its shape.
- 9Season the mash with fine salt, white pepper, and a small grating of nutmeg; taste and adjust.
- 10Season the 3–4 large beef short ribs generously with salt and pepper and sear in a hot casserole pot with 1 tbsp oil until deeply browned; remove and set aside.
- 11In the same pot, soften 1 diced onion, 2 diced celery sticks, and 2 diced carrots over medium heat.
- 12Add 2 tbsp tomato purée, 3 sliced garlic cloves, 3 thyme sprigs, and 2 bay leaves; stir for 1–2 minutes.
- 13Deglaze the pot with 500 ml red wine, reduce slightly, then add enough beef stock (about 0.875 l) to fully submerge the ribs.
- 14Return the ribs to the pot, cover, and cook in a 266°F oven for 4 hours until spoon‑tender.
- 15Remove the ribs, strain the sauce and discard the fat (use a separator jug if available).
- 16Pass the sauce through a fine sieve and reduce it until glossy and thick enough to coat the back of a spoon.
- 17Return the ribs to the reduced sauce and baste them.
- 18Serve the silky mash alongside the sticky, rich braised short ribs for an elevated comfort‑food experience.
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Frequently asked questions
- How long does it take to make Marry Me Mash with Braised Short Ribs?
- About 4 hours 55 minutes in total: 35 minutes of prep and 4 hours 20 minutes of cooking.
- How many servings does this Marry Me Mash with Braised Short Ribs recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Marry Me Mash with Braised Short Ribs recipe come from?
- It was shared by cud_cooks & robertwelchuk on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.