Braised Short Ribs & Mash

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waivio_jennadenise20.615 months agoWaivio3 min read

Braised short ribs paired with creamy mashed potatoes make for a comforting and hearty meal. Here's a detailed recipe to prepare this classic dish:

Braised Short Ribs

Ingredients:

• 3 to 3.5 pounds bone-in beef short ribs, cut into 3- to 4-inch pieces

• 2 tablespoons vegetable oil

• 1 teaspoon kosher salt

• 1/2 teaspoon freshly ground black pepper

• 1 large onion, sliced into rings

• 5 carrots, peeled and cut into chunks

• 4 cloves garlic, coarsely chopped

• 16 ounces canned tomato sauce

• 1 cup barbecue sauce

• 1 cup low-sodium beef broth

Instructions:

1. Preheat Oven: Set your oven to 325°F (165°C).

2. Sear the Ribs: In a large, heavy, oven-safe pot or Dutch oven, heat the vegetable oil over medium heat. Season the short ribs with salt and pepper. Brown the ribs on all sides, about 5 minutes, working in batches if necessary. Transfer the seared ribs to a plate lined with paper towels to blot excess oil.

3. Sauté Vegetables: In the same pot, add the onion rings and carrots. Cook and stir until the onions turn translucent and start to brown, about 8 minutes. Add the chopped garlic and cook until fragrant, about 1 more minute.

4. Prepare the Sauce: Stir in the tomato sauce, barbecue sauce, and beef broth. Bring the mixture to a boil and simmer briefly to blend the flavors.

5. Combine and Braise: Return the browned ribs to the pot, ensuring they are submerged in the sauce. Cover the pot with a lid and bake in the preheated oven until the meat is very tender, about 2.5 hours. Turn the ribs occasionally while cooking.

6. Finish: Once done, remove the pot from the oven. Skim off any excess fat from the surface of the sauce. Season to taste with additional salt and pepper if needed.

Mashed Potatoes

Ingredients:

• 2 pounds potatoes (such as Russet or Yukon Gold), peeled and quartered

• 1/2 cup milk

• 2 tablespoons butter

• Salt and freshly ground black pepper, to taste

Instructions:

1. Cook Potatoes: Place the peeled and quartered potatoes in a large pot and cover with cold water. Add a pinch of salt. Bring to a boil over medium-high heat, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.

2. Drain and Mash: Drain the potatoes well. Return them to the pot or a large bowl. Add the milk and butter. Mash until smooth and creamy. Season with salt and pepper to taste.