Alright, alright. I’ll come to terms with it…. Fall is here. It’s Oct 1 and these Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash are the name of the game and I am READY FOR IT.
First - we’re back!!! France and Morocco were beyond incredible. The food, the people, the culture, the hotels… all of it! I loved every second we spent exploring both countries and I’m pumped to get into the kitchen and start putting all that inspiration into some new recipes. But first - we have to talk about these Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash. They are hands down, without a doubt, going to be your go-to meal for entertaining this fall. Just think of all the sweaters you will wear while gathering up your nearest and dearest friends and having them over for dinner… I can’t even wait.
It’s the perfect recipe because it’s 1: so delicious, 2: it’s beautiful, 3: it looks complicated but it’s actually not that hard so you’ll look like a rock star and 4: I said so.
Here’s the deal - start with a Le Creuset Dutch Oven. It’s honestly one of the only vessels I cook in because cooking in cast iron helps develop SO much flavor. It also has unparalleled heat retention which means you can get that incredible sear on all your food (specifically the short ribs in this recipe) which again leads to more flavor. And you get obsess over the latest color like me. Indigo is the name of the game this fall and I am here for it. It’s rich, timeless and cozy and it looks beautiful in my kitchen!
I’ve been cooking with Le Creuset since our wedding a little over 6 years ago. I registered for an entire set and let me tell you, those pieces have been WELL loved. (My first set was aqua blue - and now with my new Indigo pieces, I have a full blue theme!!) And while these are the workhorse pieces in my kitchen and get used multiple times a day, they still look perfect! I guess that’s what happens when you have such a company that’s been perfecting their product and bringing new colors to market since 1925. Who thinks there should be a What’s Gaby Cooking Le Creuset Red one day?? I’m manifesting it 🙂
And don’t even get my started on the Creme Fraiche Mash that goes with this dish - LIFE CHANGING.
So - if you don’t have any Le Creuset yet, hop to it!! It’s the perfect thing to buy as a present for yourself, or put it on your holiday wish list! And there’s a lifetime guarantee so you’re set forever! AND - if you live in the Phoenix or Scottsdale area - come hang with me this weekend!! Saturday October 6th 12:30pm at the Le Creuset store in Scottsdale Quarter. 15323 North Scottsdale Road, Suite 140 we’ll be cooking up some delish recipes and signing cookbooks and eating all the things!
Garlic Red Wine Braised Short Ribs with Creme Fraiche Mash
For the Short Ribs
- 5 pound bone-in beef short ribs cut crosswise into 2" pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 medium onions chopped
- 3 medium carrots chopped
- 2 celery stalks chopped
- 3 tablespoons all-purpose flour
- 1 tablespoon tomato paste
- 1 bottle dry red wine preferably Cabernet Sauvignon
- 10 sprigs flat-leaf parsley
- 8 sprigs thyme
- 4 sprigs oregano
- 2 sprigs rosemary
- 2 fresh or dried bay leaves
- 2 heads of garlic halved crosswise
- 4 cups beef stock
For the Mash
- 3 pounds Yukon Gold potatoes
- 8 tablespoons heavy cream or whole milk more if needed
- 3 tablespoons unsalted butter
- 4 tablespoons shredded Parmesan cheese
- 4 tablespoons Creme Fraiche
- kosher salt and freshly cracked black pepper to taste
- freshly chopped chives
For the Gremolata Garnish
- Leaves from 1 bunch flat-leaf parsley
- Zest from 1 lemon zested into long strips
- Kosher Salt
- Freshly Cracked black pepper
- Preheat oven to 350°F. Season short ribs liberally with salt and pepper. Heat oil in a large Le Creuset Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 2 tablespoons drippings from pot.
- Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
- Cook until short ribs are tender, 2 - 2 ½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
- While the short ribs are cooking, prep the potatoes. Peel and dice potatoes, making sure all are in about 1 inch cubes. Place in a large pot and cover with water. Bring to a boil over medium-high heat and then reduce heat to medium low to maintain a rolling boil. Cook until potatoes are fork tender and you can easily pierce them with a fork when touched.
- Remove the potatoes from the heat and drain off the water. Place the diced potatoes through a ricer and then place back into the warm pot. Add the cream, butter, Parmesan, creme fraiche and stir to incorporate. Season with salt and pepper and fold in the chopped chives.
- Combine the garnish ingredients together and toss to combine.
- Serve in shallow bowls over mashed potatoes with sauce spooned over and gremolata on top.