- Braised Short Ribs:
- 6 bone-in beef short ribs
- kosher salt
- extra virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 celery ribs, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
- 2 garlic cloves, smashed
- 1 1/2 cups tomato paste
- 2 cups hearty red wine, or more to taste
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
- Roasted Garlic Horseradish Mashed:
- 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, prepared
- 2 teaspoons prepared horseradish sauce
- Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
- Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
- When the short ribs are very brown on all sides, remove them from the pan.
- Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
- Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
- Scrape the crud and let it reform.
- Scrape the crud again and add the tomato paste.
- Brown the tomato paste for 4 to 5 minutes.
- Add the wine and scrape the bottom of the pan.
- Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
- Add the thyme bundle and bay leaves.
- Cover the pan and place in the preheated oven for 3 hours.
- Check periodically during the cooking process and add more water, if needed.
- Turn the ribs over halfway through the cooking time.
- Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.
- Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.
05/16/2018
recipepes.com
Braised Short Ribs with Roasted Garlic Horseradish Mashed, recipe
PT15M
PT1H
5
455 calories
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