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Braised Beef Short Ribs with Horseradish Mashed Potatoes

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Slow cooked, succulent beef short ribs served over a bed of horseradish mashed potatoes.
5 from 1 vote
Prep Time 50 minutes
Cook Time 3 hours
Braised Beef Short Ribs with Horseradish Mashed Potatoes - from @NevrEnoughThyme https://www.lanascooking.com/braised-beef-short-ribs-with-horseradish-mashed-potatoes/

Braised Beef Short Ribs with Horseradish Mashed Potatoes – slow cooked and succulent beef short ribs served over a bed of horseradish mashed potatoes.

I’m going to go ahead and tell you right off the bat that if you are looking for something to have for dinner on a weeknight after you’ve worked all day, then these Braised Beef Short Ribs with Horseradish Mashed Potatoes is not what you want.

Braised Beef Short Ribs with Horseradish Mashed Potatoes - from @NevrEnoughThyme https://www.lanascooking.com/braised-beef-short-ribs-with-horseradish-mashed-potatoes/

It’s not that it’s complicated or particularly difficult. Not at all. It is, however, a two-day process, so it’s best for Sunday night dinner. Also, it’s not as bad as it seems fat-wise. Just hang in with me to the end, and you’ll see.

How to Make Braised Beef Short Ribs with Horseradish Mashed Potatoes

Ingredients for Braised Beef Short Ribs

Cook the Short Ribs

Assemble your ingredients: bone-in short ribs, salt and pepper, olive oil, onion, celery, carrot, wine, and veal stock. 

Now, about the veal stock. I’ve never seen it on the shelf in the grocery store. I do know that you can get it from some upscale butcher shops, but since I don’t usually frequent upscale butcher shops, I have to make do. Actually, a pretty acceptable substitute for veal stock is to mix half beef stock and half chicken stock.

Brown the Short Ribs on All Sides

Preheat the oven to 350 degrees. Season ribs liberally with salt and pepper. Heal the oil in a large, heavy pan over medium-high heat. Make sure you use a large pan with a tight-fitting lid as this is the pan you will be using when you transfer everything to the oven.

Brown the seasoned short ribs

Add the ribs a few at a time and brown on all sides. Don’t crowd the pan and make sure you brown all sides very well.

Browning second side

Here’s what they look like when you turn them to brown the second side.

Finished browning

And here they are after you’ve browned all six sides.

shortribs_brown4

You want to make sure you get those ribs really good and brown. This takes a while. Just be patient.

Cook the veggies

Cook the Vegetables

Set aside the browned ribs and add the onions, celery, and carrots. Saute until lightly browned, about 5-6 minutes. Now, I know this looks like a big, greasy mess right now. Keep hanging in with me. It gets better.

Remove the veggies with a slotted spoon to a paper towel-lined plate. Pour off as much fat as possible, but be sure to leave the browned bits on the bottom of the pan. Add the wine and stir to dislodge any browned stuff left on the bottom. Continue cooking until the wine is reduced by about 3/4 and is slightly thick and syrupy. This takes about 15 minutes.

Put the ribs back in the pan, add the veggies, faux veal stock and enough water to cover the ribs. Bring all to a boil.

Cover pan with foil

Simmer in a Low Oven

Cover the pan with foil, put the lid on and place in the oven. Covering with foil keeps all the cooking liquids in the pot. Nothing escapes as steam, and this ensures even, thorough cooking which tenderizes the beef. Cook until ribs are fork-tender, about 2 to 2 1/2 hours. 

After braising

The photo above is after 2 1/2 hours in the oven. Allow the ribs to cool in the cooking liquid, then cover and refrigerate overnight.

The Next Day…

The next day, remove the excess fat that has solidified at the top of the pan overnight. (See I told you it got better.)

Almost all the fat rises overnight, and you skim it all away before you finish the dish. Well, okay, short ribs are not the leanest cut, and there’s some fat still in there, but at least you got rid of a huge chunk of it this way.

Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-fourths, about 1 1/2 hours. While cooking, occasionally spoon the sauce over the ribs to keep them moist. The sauce should be thick and the ribs glazed.

Be careful near the end of cooking not to burn the glaze. Also, move the ribs around occasionally to prevent them from burning on the bottom.

Make the Horseradish Mashed Potatoes

Make your regular recipe for mashed potatoes. Add 1/4 to 1/2 cup sour cream and 2 tablespoons horseradish (or more according to your taste).

I know after reading through this recipe, most people are going to decide that this is absolutely too much work for some tough, cheap cut of meat like short ribs. Let me tell you, if you’ve never had short ribs this way, you should give it a try once in your life. In my opinion, this is dinner party worthy. Also, don’t waste the other half of that bottle of wine. Serve it with dinner or make some pears poached in wine.

Serve the short ribs with horseradish mashed potatoes. Makes 6 servings.

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Braised Beef Short Ribs with Horseradish Mashed Potatoes - from @NevrEnoughThyme https://www.lanascooking.com/braised-beef-short-ribs-with-horseradish-mashed-potatoes/

Braised Beef Short Ribs with Horseradish Mashed Potatoes

Slow cooked, succulent beef short ribs served over a bed of horseradish mashed potatoes.
5 from 1 vote
Print It Rate It Save
Course: Main Dishes
Cuisine: American
Prep Time: 50 minutes
Cook Time: 3 hours
Total Time: 3 hours 50 minutes
Servings: 6 servings
Calories: 1289kcal
Author: Lana Stuart

Ingredients

  • 12 beef short ribs bone-in
  • salt and pepper
  • 1/4 cup olive oil
  • 1 yellow onion peeled and chopped
  • 1 stalk celery chopped
  • 1 carrot peeled and chopped
  • 1/2 of a 750-ml bottle dry red wine I used a zinfandel
  • 6 cups veal stock can substitute half beef and half chicken stock

Instructions

Braised Short Ribs:

  • Preheat the oven to 350 degrees. Season ribs liberally with salt and pepper. Heal the oil in a large, heavy pan over medium-high heat. Add the ribs a few at a time and brown on all sides. Don’t crowd the pan and make sure you brown all sides very well.
  • Set aside the browned ribs and add the vegetables and sauté until lightly browned, about 5-6 minutes. Remove the veggies with a slotted spoon to a paper towel lined plate. Pour off as much fat as possible, but be sure to leave the browned bits in the bottom of the pan. Add the wine and stir to dislodge any browned stuff left on the bottom. Continue cooking until the wine is reduced by about 3/4 and is slightly thick and syrupy, about 15 minutes.
  • Put the ribs back in the pan, add the veggies, veal stock and enough water to cover the ribs. Bring all to a boil. Cover the pan with foil, put the lid on and place in the oven. Cook until ribs are fork-tender, about 2 to 2 1/2 hours. Allow the ribs to cool in the cooking liquid, then cover and refrigerate overnight.
  • The next day, remove the excess fat that has solidified at the top of the pan overnight. Place the pan with the ribs and cooking liquid over medium heat, uncovered. Cook until the liquid has reduced by three-fourths, about 1 1/2 hours. While cooking, occasionally spoon the sauce over the ribs to keep them moist. The sauce should be thick and the ribs glazed. Be careful near the end of cooking not to burn the glaze. Also, move the ribs around occasionally to prevent them from burning on the bottom.
  • Serve with horseradish mashed potatoes. Makes 6 servings.

Horseradish Mashed Potatoes:

  • Make your regular recipe for mashed potatoes.
  • Add 1/4 to 1/2 cup sour cream and 2 tblsp horseradish (or more according to your taste).

Notes

Nutrition Information

Serving: 1 | Calories: 1289kcal | Carbohydrates: 7g | Protein: 117g | Fat: 76g | Saturated Fat: 29g | Polyunsaturated Fat: 42g | Trans Fat: 2g | Cholesterol: 442mg | Sodium: 448mg | Fiber: 1g | Sugar: 3g

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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5 Comments

  1. I’m so giving this recipe a try I have one of my own I normally use always open to trying a new one and short ribs are to die for done for done right!

  2. It really is a great recipe. I don’t make it often because of the time factor, but when I do it always gets raves. Thanks for stopping in.