Braised Beef Short Ribs with Horseradish Mashed Potatoes
Slow cooked, succulent beef short ribs served over a bed of horseradish mashed potatoes.
Prep Time 50 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours50 minutesminutes
Servings 6servings
Ingredients
12beef short ribsbone-in
salt and pepper
1/4cupolive oil
1yellow onionpeeled and chopped
1stalk celerychopped
1carrotpeeled and chopped
1/2of a 750-ml bottle dry red wineI used a zinfandel
6cupsveal stockcan 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).