Beef Short Ribs With Loaded Mash

A hearty dish fit for any season, this delicious recipe for Beef Short Ribs with Loaded Mash from our 2019 Culinary Guide is sure to satisfy even the hungriest dinner guest.


Beef Short Ribs

5 lbs bone-in beef short rib, full slab, uncut
8 cups water
1/4 cup salt
1/4 cup sugar
1/4 cup vegetable oil
2 onions, chopped
2 small carrots, chopped
2 stalk celery, chopped
1 ripe tomato, quartered
4 cloves garlic
2 bay leaves
2 star anise pods
 3 cups red wine
 4 cups low sodium beef broth
 1/4 cup Worcestershire sauce
 several sprigs fresh thyme
 to taste salt and pepper

Loaded Mashed Potatoes

3 large potatoes (russet or yukon gold)
6 strips bacon
1/4 cup butter
1/2 cup sour cream
1 cup local aged cheddar, grated
3 green onions, sliced
to taste salt and pepper

Wild Mushrooms

2 lbs mixed mushrooms, cleaned
1 tbsp extra virgin olive oil
2 tbsp butter
1 tbsp Italian parsley, chopped
to taste salt and pepper


Preparation time: 4-6 hrs
Cook time: 3 hrs
Serves: 5

Beef Short Ribs

  1. Mix water, salt, and sugar in bowl. Submerge beef brine for 4 to 6 hours. Remove and pat dry with paper towels. Discard brine.
  2. Heat large skillet and add vegetable oil. Sear beef on all sides over high heat until it takes on a golden brown, caramelized exterior.
  3. Transfer beef to roasting pan. Add vegetables.
  4. Cover beef and vegetables with herbs, wine, beef broth and Worcestershire sauce. Bring to a boil. As soon as it boils, cover pan with aluminum foil and place in 300F oven for 3 hours.
  5. When meat is tender, remove from oven and allow beef to cool fully (preferably overnight).
  6. Once cool, skim any solidified fat on top of beef jus in pan, then take out beef. Remove bones from meat and cut beef into 6 ounce portions (rectangles 2 by 3-inches long).
  7. Transfer braising liquid to saucepan. Bring to boil. When reduced by half, puree liquid including vegetables and herbs, then pass through sieve. Place sauce back on heat and simmer.
  8. To reheat short ribs, add to saucepan with sauce and place in 350F oven for 12 minutes.

Loaded Mashed Potatoes

  1. Bake potatoes in 400F oven for 1 hour until tender. As they bake, cut bacon into 1/4 inch pieces and fry until crisp.
  2. When potatoes are finished, cut in half and remove flesh from skins. Add bacon bits, butter, cheddar, green onions, and a pinch of salt and pepper to warm potatoes.
  3. Using a fork, mash and fold everything together making sure not to mash too finely. Serve immediately with beef short ribs and wild mushrooms.

Wild Mushrooms

  1. Chop mushrooms into large pieces.
  2. Heat oil and butter in large pan over high heat. Add mushrooms and season with salt and pepper.
  3. Sear on one side for 1 minute, then stir. Keep cooking for 3 to 4 minutes.
  4. Add parsley and serve.

Local Source Guide:

Produce: Noggins Corner Farm Market, Stirling Fruit Farms Ltd., Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.

Meat: Masstown Butcher.

Red wine: Jost Vineyards, Petite Riviere Vineyards, Blomidon Estate Winery, Benjamin Bridge, Avondale Sky Winery, Casa Nova Fine Beverages, Grand Pre Wines, Gaspereau Vineyards, Luckett Vineyards, Lightfoot & Wolfville Vineyards, L’Acadie Vineyards, Planters Ridge Winery, Sainte Famille Wines, Lunenburg County Winery.

Recipe provided by: 2 Doors Down
Photography provided by:
 Jessica Emin, @eatwithjessie

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