Balsamic-Braised Short Ribs With Horseradish Mashed Potatoes

  1. Preheat oven to 300u0b0.
  2. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
  3. Add onion to pan; saute 8 minutes or until lightly browned. Add garlic; saute 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
  4. Cover and bake at 300u0b0 for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
  5. Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
  6. To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.

cooking spray, beef short ribs, kosher salt, freshly ground black pepper, red onion, garlic, lowsalt beef broth, red wine, balsamic vinegar, brown sugar, tomato, potatoes, baking potatoes, milk, sour cream, horseradish, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/balsamic-braised-short-ribs-with-horseradish-mashed-potatoes (may not work)

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