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Braised Beef Short Ribs with Mashed Potatoes
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Braised Beef Short Ribs with Mashed Potatoes

4 h 30 minPara 4Nutri-Score D€€€
de @3piecesofpecan7 importaciones0 veces cocinadas
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Ingredientes

4 personas
  • boneless beef short ribs (patted dry)Carne1,1 kg
  • salt (for seasoning)Especias8 g
  • black pepper (freshly ground)Especias3 g
  • high heat oilDespensa30 ml
  • white onion (roughly chopped)Frutas y verduras1 pieza
  • carrots (roughly chopped)Frutas y verduras2 piezas
  • celery stalks (roughly chopped)Frutas y verduras2 piezas
  • tomato pasteDespensa85 g
  • Cabernet Sauvignon (half a bottle)Bebidas375 ml
  • beef brothDespensa1,2 litros
  • peppercorns (whole)Especias6 g
  • fresh rosemary (sprigs)Frutas y verduras3 piezas
  • fresh thyme (sprigs)Frutas y verduras4 piezas
  • garlic (head, cut in half)Frutas y verduras1 pieza
  • bay leavesEspecias2 piezas
  • water (for the sauce)Otro120 ml
  • butter (for potatoes and sauce)Lácteos140 g
  • russet potatoes (peeled and roughly chopped)Frutas y verduras4 piezas
  • heavy creamLácteos120 ml
  • broccolini (steamed)Frutas y verduras300 g
  • parsley (chopped)Frutas y verduras5 g

por ración

Nutrición

793kcal

Carbohidratos
48 g
Proteínas
33 g
Grasas
53 g
Adaptar utensilios

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Utensilios

  • Cocotte
  • Batidora de vaso
  • Prensapatatas
  • Olla
  • Escurridor
  • Placa de cocina
  • Horno

paso a paso

Preparación

  1. Season and brown the short ribs

    • Season the short ribs generously with salt and pepper on all sides.
    • Heat the Dutch oven over medium-high heat and add the oil.
    • Brown the short ribs on each side for about 2 minutes, then set aside and keep the browned bits in the pot.
    Paso 1

  2. Cook the vegetables

    • Lower the heat to medium and add the onion, carrots and celery.
    • Cook for a few minutes, then add the tomato paste in the middle.
    • Let it cook a few minutes and stir everything together.
    Paso 2

  3. Deglaze with wine

    • Pour in the red wine and scrape up the browned bits from the bottom.
    • Let it reduce for about 5 minutes.
    Paso 3

  4. Braise the short ribs

    • Nestle the short ribs back into the pot and add the beef broth.
    • Add the peppercorns, rosemary, thyme, halved garlic head and bay leaves, and make sure everything is submerged.
    • Cover and braise in the oven at 175 °C for about 3 hours, adding more broth after 2 hours if needed.
    Paso 4

  5. Boil the potatoes

    • Peel and roughly chop the potatoes.
    • Add them to a large pot of boiling water and cook until fork tender, about 20 minutes.
    • Drain the potatoes and discard the water.
    Paso 5

  6. Make the mashed potatoes

    • Add butter to the pot and pass the potatoes through a ricer.
    • Stir in the heavy cream and more butter.
    • Season with salt and black pepper until light and fluffy.
    Paso 6

  7. Blend the sauce

    • Remove the short ribs from the pot and set aside.
    • Discard the bay leaves, rosemary and thyme.
    • Blend the braising liquid with a little water, then return it to the pot with some butter and let it simmer.
    Paso 7

  8. Serve

    • Plate the mashed potatoes with the short ribs and steamed broccolini.
    • Cover with the sauce and finish with chopped parsley.
    Paso 8
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