Pear and White Wine Braised Short Ribs with Browned Butter Mashed Potatoes
Slow cooked short ribs in with pears, white wine and fresh herbs. If there’s one cozy fall and winter meal you need to be making, it’s these braised short ribs. They’re simple to put together and totally delicious. Serve over a bed of creamy mashed potatoes and you’ll have the perfect dinner for a cold night in.
It’s about this time every year that I start making more low and slow dinners, either in the crockpot or braised in the oven.
There’s just something so comforting knowing that dinner is slow cooking all day long. It means a warming meal is sure to be had at the end of the day. And in fall and winter months, that’s really all I want. What I love about short ribs is that there’s something so “fancy” about them but they’re actually so simple and easy to prepare.
And when cooked properly, totally delicious!
Pear Braised Short Ribs with Browned Butter Mashed Potatoes
Ingredients
- 5 pounds beef short ribs
- Salt and pepper
- red pepper flakes
- 4 tablespoons ginger, chopped
- 1 shallot, thinly sliced
- 1 tablespoon brown sugar
- 1 whole head of garlic, top cut off
- 2-3 pears, sliced
- 2 cups dry white wine, such as Pinot Grigio or Sauvignon Blanc
- (alternately, you can use apple cider)
- 4-5 sprigs fresh thyme
- 3-4 sprigs fresh rosemary
- 1 cup beef broth or chicken broth
- 4 large potatoes, quartered ( I don't peel them but you can if you'd like to)
- 4-5 garlic cloves, chopped very finely
- salt and pepper
- 4 oz mascarpone or Creme fraiche
- 3/4 cup heavy cream
- 1 cup parmesan Cheese
- 8 tablespoons butter browned, 1 stick
- 1-2 sprigs rosemary, chopped
Instructions
- Slow Cooker
- Season the short ribs with salt and pepper. Heat a large oven safe skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the slow cooker.
- Add the shallot, pear, garlic, ginger, red pepper flakes, wine, broth, thyme and rosemary. Season with salt and pepper, gently stir to combine. Cover and cook on low for 6-8 hours or high for 5-6 hours.
- Instant Pot
- Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Remove the ribs and transfer to the instant pot.
- To the instant pot, Add the shallot, pear, garlic, ginger, red pepper flakes, wine, broth, thyme and rosemary. Season with salt and pepper, gently stir to combine. Cover and cook on high pressure for 40 minutes.
- Once done cooking, use the natural or quick release function.
- Oven
- Preheat the oven to 325 degrees F.
- Season the short ribs with salt and heat a large oven safe pot over high heat, sear the ribs on both sides. Remove the ribs to a plate.
- Add the shallot, pear, garlic, ginger and red pepper flakes. let it caramelize and add back the short ribs. Add 1 1/2 cups wine, broth, thyme and rosemary. Season with salt and pepper, gently stir to combine.
- Cover and transfer to the oven. Cook for 2 ½ to 3 hours or until the short ribs are tender and falling off the bone.
- In a large pot of cold water, bring the potatoes to a boil. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.
- Drain the potatoes, return the potatoes to the pot and mash over low heat, or mash in the bowl of stand mixer fitted with the paddle attachment, adding the cream, mascarpone or creme fraiche, cheese, and season with salt.
- In a skillet or small sauce pot, melt the butter, over medium heat until just browned. The butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan. Stir in the rosemary and garlic and let cook for about 2 minutes. Pour the browned butter into the warm mashed potatoes. Taste and season with salt and pepper if desired.
- Divide the mashed potatoes between plates and top with the rib meat. Enjoy!
