Braised Short Ribs with Roasted Garlic Horseradish Mashed Potatoes

What could be better than short ribs and mashed potatoes? How about Idahoan® Roasted Garlic Mashed Potatoes served up with author Anne Burrell's famous short ribs. The ribs are savory and saucy, and the potatoes deliver a flavorful kick.

ingredients

  • Braised Short Ribs:
  • 6 bone-in beef short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 celery ribs, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
  • 2 garlic cloves, smashed
  • 1 1/2 cups tomato paste
  • 2-3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves
  • Roasted Garlic Horseradish Mashed Potatoes:
  • One 4-ounce package Idahoan Roasted Garlic Flavored Mashed Potatoes, prepared
  • 2 teaspoons prepared horseradish sauce

directions

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.

Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side.

Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food

processor until it forms a coarse paste.

When the short ribs are very brown on all sides, remove them from the pan.

Drain the fat, coat the bottom of same pan with fresh oil and add the pureed

vegetables.

Season the vegetables generously with salt and brown until they are very dark and browned bits have formed on the bottom of the pan, approximately 5 to 7 minutes.

Scrape the browned layer and let it reform.

Scrape the browned layer again and add the tomato paste.

Brown the tomato paste for 4 to 5 minutes.

Add the wine and scrape the bottom of the pan.

Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just

about covered the meat.

Add the thyme bundle and bay leaves.

Cover the pan and place in the preheated oven for 3 hours.

Check periodically during the cooking process and add more water, if needed.

Turn the ribs over halfway through the cooking time.

Remove lid during the last 20 minutes of cooking to let things get nice and brown

and to let the sauce reduce. Serve with the braising liquid.

Blend the potatoes and horseradish together and serve with the short ribs.

Recipe reprinted by permission of 174;. All rights reserved.

RecID 12083

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