Root Beer Braised Short Ribs, Bleu Potatoes, Crispy Shallots Recipe

Posted by
Rate It!
Root Beer Braised Short Ribs, Bleu Potatoes, Crispy Shallots
Add your photo!
Ingredients
25
Count
Nutrition
31827
Calories
Comments Print recipe

Ingredients:

Directions:

  1. Short Ribs
  2. Pre-heat the oven to 350 degrees. Season the meat with 4 tablespoons salt and 3 tablespoons pepper.
  3. Heat a large braising pot over medium heat. Add cup canola oil and lay the meat in flesh or fat side down and brown on all sides. Remove from the pan and set aside. Leave the pan on and add the carrots, celery, and onion. Saut until the onions are tender. Stir in garlic, tomato and bay leaf. Add the short ribs, root beer, water, rosemary, consomm and chipotle powder. Bring the pot up to a simmer and cover with foil. Place the pot in the oven for 3-4 hours. The ribs are done once they can be easily pulled from the bone. Slice inch below the bone to remove the meat. Let cool, then refrigerate.
  4. Strain the liquid into a separate pot. Put vegetables in a bowl. Refrigerate liquid and vegetables overnight.
  5. The next day, remove congealed fat from liquid. Puree half of the braised vegetables. Combine with the cooking liquid and reduce over medium high heat by . Add the remaining vegetables and short ribs. Cook until meat is hot.
  6. Potatoes
  7. Wash and peel potatoes. Place in a pot and add 1 tablespoon salt and cold water to cover. Bring to a boil and cook until tender.
  8. When potatoes are done, strain the liquid and pass potatoes through a ricer or food mill. Melt the butter in a separate pan with the heavy cream. Add blue cheese to potatoes. Slowly add hot cream and butter mixture, stirring until potatoes are very creamy. (You may not use the whole amount. It depends on how much the potatoes absorb.) Season with white pepper and more salt if needed.
  9. Crispy Shallots
  10. Peel and slice the shallots into rings.
  11. Mix the flour and cornstarch with salt and pepper. Then mix the buttermilk with the egg. 3. Dredge the rings in flour. Then dip in egg and redredge in flour.
  12. Heat the remaining canola oil in a heavy bottom pot to 350 degrees using a candy thermometer to monitor the temperature.
  13. Place the rings in the oil then fry till crisp. Remove the rings from the oil and drain on paper towels. Toss in a bowl with some bleu cheese crumbles for a garnish.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 31826.51 Kcal (133251 kJ)
Calories from fat 26361.04 Kcal
% Daily Value*
Total Fat 2929g 4506%
Cholesterol 4139.02mg 1380%
Sodium 69926.35mg 2914%
Potassium 4210.24mg 90%
Total Carbs 766.73g 256%
Sugars 404.87g 1619%
Dietary Fiber 44.12g 176%
Protein 685.87g 1372%
Vitamin C 79.9mg 133%
Vitamin A 5.8mg 192%
Iron 83.7mg 465%
Calcium 1721.6mg 172%
Amount Per 100 g
Calories 327.84 Kcal (1373 kJ)
Calories from fat 271.54 Kcal
% Daily Value*
Total Fat 30.17g 4506%
Cholesterol 42.64mg 1380%
Sodium 720.3mg 2914%
Potassium 43.37mg 90%
Total Carbs 7.9g 256%
Sugars 4.17g 1619%
Dietary Fiber 0.45g 176%
Protein 7.07g 1372%
Vitamin C 0.8mg 133%
Vitamin A 0.1mg 192%
Iron 0.9mg 465%
Calcium 17.7mg 172%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 879.8
    Points
  • 896
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top