Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
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Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled short ribs in the supermarket are likely to come from the chuck. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove. Ingredients:
cooking spray |
4 pounds beef short ribs, trimmed |
1 teaspoon kosher salt, divided |
1 teaspoon freshly ground black pepper, divided |
2 cups finely chopped red onion |
1/4 cup minced garlic (about 12 cloves) |
2 cups low-salt beef broth |
1 cup dry red wine |
3/4 cup balsamic vinegar |
1/3 cup packed brown sugar |
2 cups chopped plum tomato |
2 1/2 pounds baking potatoes, peeled and cut into quarters |
3/4 cup warm 1% low-fat milk |
2 tablespoons fat-free sour cream |
1 1/2 tablespoons prepared horseradish |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. Preheat oven to 300°.
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; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
4. Cover and bake at 300° 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.
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