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2004 Short Rib Recipe With Potatoes

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Braised Short Ribs with Roasted Root Vegetables The Original Dish
Braised Short Ribs with Roasted Root Vegetables The Original Dish from www.theoriginaldish.com

Description

This recipe is a classic comfort food dish that has been around since 2004. It consists of tender short ribs cooked slowly until they fall off the bone, served with creamy mashed potatoes. The rich and savory flavors of the short ribs pair perfectly with the buttery potatoes, making it a perfect dish for a cozy night in or a dinner party with friends.

Prep Time

The prep time for this recipe is around 30 minutes.

Cook Time

The cook time for this recipe is approximately 3 hours.

Ingredients

  • 3 pounds of beef short ribs
  • 3 tablespoons of olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon of tomato paste
  • 1 cup of beef broth
  • 1 cup of red wine
  • 1 tablespoon of fresh thyme leaves
  • 4 large potatoes, peeled and cubed
  • 1/4 cup of butter
  • 1/4 cup of milk
  • Salt and pepper to taste

Equipment

  • Dutch oven or heavy-bottomed pot
  • Potato masher or ricer

Method

  1. Preheat the oven to 350°F.
  2. Season the short ribs with salt and pepper.
  3. Heat the olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat.
  4. Add the short ribs and brown them on all sides, about 5 minutes per side.
  5. Remove the short ribs and set them aside.
  6. Add the onion, celery, and carrots to the pot and sauté until softened, about 5 minutes.
  7. Add the garlic and tomato paste and cook for another minute.
  8. Add the beef broth, red wine, and thyme leaves to the pot and bring to a boil.
  9. Add the short ribs back to the pot, cover with a lid, and transfer to the oven.
  10. Bake for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.
  11. While the short ribs are cooking, boil the potatoes until tender, about 20 minutes.
  12. Drain the potatoes and add the butter and milk.
  13. Mash the potatoes with a potato masher or ricer until smooth and creamy.
  14. Season with salt and pepper to taste.
  15. Serve the short ribs with the mashed potatoes.

Notes

For a deeper, richer flavor, you can marinate the short ribs overnight in the red wine before cooking. You can also add additional vegetables to the pot, such as mushrooms or bell peppers, for added flavor and nutrition.

Nutrition Info

This recipe serves 6 people. Each serving contains approximately:
  • Calories: 540
  • Protein: 31g
  • Fat: 32g
  • Carbohydrates: 24g
  • Fiber: 4g

Recipe Tips

Make sure to brown the short ribs on all sides before cooking them in the oven. This helps to seal in the juices and create a flavorful crust on the outside. Also, be sure to cook the short ribs low and slow for the best results. This allows the meat to become tender and juicy, resulting in a delicious and satisfying meal. Finally, don't forget to season the mashed potatoes with plenty of salt and pepper, as this will bring out the flavors of the dish and make it even more delicious.

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