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2005 Short Rib Recipe With Potatoes

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Braised Short Ribs, Potato Puree & Sautéed Spinach
Braised Short Ribs, Potato Puree & Sautéed Spinach from www.urbancookery.com

Description

This recipe is a classic dish that has stood the test of time. The short ribs are tender and juicy, and the potatoes are soft and flavorful. The dish is perfect for a cozy night in, a family dinner, or a special occasion. The recipe is easy to follow and yields delicious results every time.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 3 hours.

Ingredients

  • 4 lbs. beef short ribs
  • 4 cups beef broth
  • 1 cup red wine
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 4 large potatoes, peeled and sliced
  • 2 tbsp. olive oil
  • 2 tbsp. flour
  • 1 tbsp. tomato paste
  • 1 tbsp. thyme leaves
  • Salt and pepper to taste

Equipment

  • Dutch oven or other large, oven-safe pot
  • Large skillet
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons

Method

  1. Preheat oven to 325°F (165°C).
  2. Season the short ribs with salt and pepper.
  3. In a large skillet, heat the olive oil over medium-high heat. Brown the short ribs on all sides, about 5 minutes per side. Transfer the short ribs to a plate.
  4. Add the onions and garlic to the skillet and cook until softened, about 5 minutes.
  5. Add the flour and tomato paste to the skillet and cook, stirring constantly, for 1-2 minutes.
  6. Gradually whisk in the beef broth and red wine, scraping the bottom of the skillet to release any browned bits.
  7. Add the thyme leaves and bring the mixture to a simmer.
  8. Arrange the sliced potatoes in the bottom of the Dutch oven or other large, oven-safe pot.
  9. Place the short ribs on top of the potatoes.
  10. Pour the broth mixture over the short ribs.
  11. Cover the pot with a lid and transfer to the oven.
  12. Bake for 2 1/2 to 3 hours, or until the short ribs are tender and falling off the bone.

Notes

  • This recipe can easily be halved or doubled to serve a smaller or larger crowd.
  • If you don't have red wine, you can use beef broth or chicken broth instead.
  • If the broth mixture is too thin, you can add a slurry of cornstarch and water to thicken it.

Nutrition Info

  • Calories: 480
  • Protein: 39g
  • Fat: 31g
  • Carbohydrates: 9g
  • Fiber: 1g

Recipe Tips

  • Make sure to brown the short ribs well to develop a deep, rich flavor.
  • Don't skimp on the cooking time – the longer the short ribs cook, the more tender they will become.
  • Use a meat thermometer to ensure that the short ribs are cooked to an internal temperature of 145°F (63°C).
  • Let the short ribs rest for 10-15 minutes before serving to allow the juices to redistribute.

Enjoy your delicious 2005 Short Rib Recipe with Potatoes!


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