Madeira-Braised Short Ribs with Parslied Potatoes

Name: Madeira-Braised Short Ribs with Parslied Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces; Salt and freshly ground pepper; 1/2 cup all-purpose flour; 1/2 cup extra-virgin olive oil; 3 bay leaves; 4 large carrots, coarsely chopped; 4 celery ribs, coarsely chopped; 1 large Spanish onion, coarsely chopped; 8 garlic cloves, minced; 1 large jalapeno, quartered through the stem; 3 tablespoons tomato paste; 1 1/2 cups Rainwater Madeira; 6 cups beef stock or canned low-sodium broth; 3 tablespoons finely chopped flat-leaf parsley; Parslied Pototoes

Servings: persons

4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces
Salt and freshly ground pepper
1/2 cup all-purpose flour
1/2 cup extra-virgin olive oil
3 bay leaves
4 large carrots, coarsely chopped
4 celery ribs, coarsely chopped
1 large Spanish onion, coarsely chopped
8 garlic cloves, minced
1 large jalapeno, quartered through the stem
3 tablespoons tomato paste
1 1/2 cups Rainwater Madeira
6 cups beef stock or canned low-sodium broth
3 tablespoons finely chopped flat-leaf parsley
Parslied Pototoes

1
Season the meat with salt and pepper and dredge it in the flour, tapping off any excess.
2
Heat 3 tablespoons of the olive oil in a large enameled cast-iron casserole.
3
Add half of the meat and brown it well on all sides, about 10 minutes; transfer to a large plate.
4
Add 2 more tablespoons of the olive oil and brown the remaining meat.
5
Transfer the meat to the plate and discard the oil.
6
Add the remaining 3 tablespoons of olive oil to the casserole and heat it.
7
Add the bay leaves and cook until lightly browned, about 20 seconds.
8
Add the carrots, celery and onion and cook over moderate heat, stirring frequently, until barely softened, about 7 minutes.
9
Add the garlic and jalapeno and cook until fragrant, about 1 minute.
10
Stir in the tomato paste and cook, stirring occasionally, until lightly browned, about 1 minute.
11
Stir in the Madeira, scraping up the browned bits from the bottom of the casserole.
12
Add the beef stock and bring to a boil.
13
Stir in the meat and bring to a simmer.
14
Cover partially and cook over moderately low heat until the meat is very tender, 2 1/2 to 3 hours.
15
Stir occasionally.
16
Make sure that there is always at least 1 inch of liquid in the casserole.
17
Add water if necessary.
18
Skim off the fat and discard the bay leaves.
19
Sprinkle with the parsley and serve with the Parslied Pototoes.

1988

kcal

Calories

117

Fat

Carbs

152

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 pounds boneless beef short ribs, cut into 1 1/2-inch pieces, Salt and freshly ground pepper, 1/2 cup all-purpose flour, 1/2 cup extra-virgin olive oil, and more.

Yes, Madeira-Braised Short Ribs with Parslied Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!