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Braised Short Rib Dinner with Mashed Potatoes and Broccolini
4 hPara 4Nutri-Score C€€€
C
4 h
4 hBraised Short Rib Dinner with Mashed Potatoes and Broccolini
receta de
Mariah | Cooking & Baking
@mariahhcooks
9 recetas
18 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
bone-in beef short ribs (patted dry)Carne1,1 kg
olive oil (for searing)Despensa30 ml
carrots (chopped)Frutas y verduras4 piezas- celery stalks (chopped)Frutas y verduras4 piezas
- yellow onion (chopped)Frutas y verduras1 pieza
tomato pasteDespensa30 g
beef bouillon baseDespensa15 g
dry red wine (Cabernet Sauvignon)Bebidas300 ml- beef brothDespensa830 ml
onion powder (1 tsp)Especias1 pieza
garlic powder (1 tsp)Especias1 pieza- all-purpose seasoning (1 tsp)Especias1 pieza
- smoked paprika (½ tsp)Especias0,5 piezas
- Worcestershire sauceDespensa15 ml
thyme (sprigs)Frutas y verduras4 piezas- rosemary (sprigs)Frutas y verduras4 piezas
garlic (whole bulb)Frutas y verduras1 pieza- bay leavesEspecias2 piezas
- golden potatoesFrutas y verduras450 g
heavy creamLácteos360 ml
unsalted butter (for the mashed potatoes)Lácteos57 g- garlic powder (1 tsp, for the mashed potatoes)Especias1 pieza
- onion powder (1 tsp, for the mashed potatoes)Especias1 pieza
- seasoned salt (½ tsp)Especias0,5 piezas
black pepper (½ tsp, for the mashed potatoes)Especias0,5 piezas
chives (2 tbsp, chopped)Frutas y verduras2 piezas- broccoliniFrutas y verduras300 g
lemon (juiced)Frutas y verduras0,5 piezas- unsalted butter (for the broccolini)Lácteos42 g
salt (½ tsp, for the broccolini)Especias0,5 piezas- black pepper (½ tsp, for the broccolini)Especias0,5 piezas
- unsalted butter (cold, for the red wine reduction)Lácteos42 g
por ración
Nutrición
733kcal
- Carbohidratos
- 33 g
- Proteínas
- 33 g
- Grasas
- 53 g
lo que usará
Utensilios
Cocotte
Cazo
Placa de cocina
Horno- Prensapatatas
Varillas
Escurridor
paso a paso
Preparación
- Paso 1
Preheat and season the short ribs
- Preheat the oven to 350°F (175°C).
- Pat the short ribs dry and season generously with salt and pepper.
- Paso 2
Sear the short ribs
- Heat olive oil in a Dutch oven over medium-high heat.
- Sear the short ribs on all sides until deeply browned, then set aside.
- Paso 3
Sauté the vegetables
- Add the carrots, celery and yellow onion to the same pot.
- Sauté until softened, scraping up all the browned bits from the bottom.
- Paso 4
Build the braising base
- Add the tomato paste and beef bouillon base, mix well with the vegetables and cook for a few minutes.
- Pour in the red wine and mix well, allowing it to reduce by about 25%.
- Paso 5
Add the ribs and braising liquid
- Return the seared short ribs to the pot.
- Pour in the beef broth, then season with onion powder, garlic powder, all-purpose seasoning and smoked paprika.
- Add the Worcestershire sauce, rosemary, thyme, garlic bulb and bay leaves.
- Paso 6
Braise in the oven
- Cover the pot and bake at 350°F (175°C) until the short ribs are completely tender and falling off the bone.
- Paso 7
Make the mashed potatoes
- Boil the golden potatoes in salted water until fork tender, then drain.
- Mash with the heavy cream and unsalted butter until smooth.
- Season with garlic powder, onion powder, seasoned salt and black pepper, then fold in the chopped chives.
- Paso 8
Cook the broccolini
- Cook the broccolini until tender-crisp.
- Toss with the lemon juice, unsalted butter, salt and black pepper.
- Paso 9
Make the red wine reduction
- Strain the leftover braising broth and transfer it to a saucepan.
- Simmer until reduced and slightly thickened.
- Remove from the heat and whisk in the cold unsalted butter until smooth and glossy.
- Paso 10
Serve
- Serve the short ribs over the creamy mashed potatoes with the lemon butter broccolini.
- Drizzle with the red wine reduction and enjoy.
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