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Braised Short Ribs with Garlic Mashed Potatoes
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Braised Short Ribs with Garlic Mashed Potatoes

4 hPara 8Nutri-Score D€€€
de @seattlehanddoc8 importaciones0 veces cocinadas
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Ingredientes

8 personas
  • bone-in short ribsCarne8 piezas
  • saltEspecias10 g
  • cracked black pepper (cracked)Especias5 g
  • flourDespensa60 g
  • oil (for searing)Despensa45 ml
  • onion (chopped)Frutas y verduras1 pieza
  • celery stalks (chopped)Frutas y verduras4 piezas
  • carrots (chopped)Frutas y verduras4 piezas
  • garlic bulbs (halved crosswise)Frutas y verduras2 piezas
  • rosemary (sprigs)Frutas y verduras5 piezas
  • red wineBebidas750 ml
  • beef brothDespensa900 ml
  • brown sugarDespensa50 g
  • butterLácteos56 g
  • peppercornsEspecias18 g
  • russet potatoes (peeled and cut)Frutas y verduras8 piezas
  • butterLácteos113 g
  • garlic cloves (minced)Frutas y verduras20 piezas
  • whole milkLácteos480 ml
  • salt (to taste)Especias5 g
  • shredded mozzarella (shredded)Lácteos150 g

por ración

Nutrición

568kcal

Carbohidratos
43 g
Proteínas
26 g
Grasas
33 g
Adaptar utensilios

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Utensilios

  • Cocotte
  • Cazo
  • Olla
  • Bol
  • Prensapatatas
  • Horno

paso a paso

Preparación

  1. Preheat and prepare the ribs

    • Preheat the oven to 350°F (175°C).
    • Pat the short ribs dry, season generously with salt and pepper, then dredge lightly in flour.
    Paso 1

  2. Sear the short ribs

    • Heat oil in a large Dutch oven over medium-high heat.
    • Sear the ribs on all sides until deeply browned, about 2–3 minutes per side.
    • Remove the ribs and set aside.
    Paso 2

  3. Sauté the vegetables

    • Lower the heat to medium and add the onion, celery and carrots.
    • Sauté until softened and lightly golden.
    • Add the halved garlic bulbs and rosemary sprigs, stirring briefly until fragrant.
    Paso 3

  4. Build the braising liquid

    • Pour in the red wine and beef broth, scraping up all the browned bits.
    • Stir in the brown sugar and peppercorns and bring to a gentle simmer.
    Paso 4

  5. Braise the short ribs

    • Return the short ribs to the pot, nestling them into the liquid.
    • Cover and braise in the oven until the meat is fall-off-the-bone tender.
    Paso 5

  6. Make the gravy

    • Remove the ribs and keep warm.
    • Strain the cooking liquid into a saucepan and simmer until reduced.
    • Whisk in the butter to finish the gravy.
    Paso 6

  7. Boil the potatoes

    • Boil the peeled, cut potatoes until fork tender.
    • Drain and mash in a large bowl.
    Paso 7

  8. Flavor the mash

    • Blend in the milk until smooth.
    • Melt the butter with the garlic, then mix it in.
    • Season with salt to taste.
    • Fold in the mozzarella while hot.
    Paso 8

  9. Serve

    • Plate the short ribs with the garlic mashed potatoes and spoon over the gravy.
    Paso 9
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