Plat
Braised Short Rib Dinner with Mashed Potatoes and Broccolini
4 hPour 4Nutri-Score C€€€
C
4 h
4 hBraised Short Rib Dinner with Mashed Potatoes and Broccolini
recette de
Mariah | Cooking & Baking
@mariahhcooks
9 recettes
18 imports
0 fois cuisinée
ce qu’il vous faut
Ingrédients
bone-in beef short ribs (patted dry)Viandes1,1 kg
olive oil (for searing)Épicerie30 ml
carrots (chopped)Fruits et légumes4 morceaux- celery stalks (chopped)Fruits et légumes4 morceaux
- yellow onion (chopped)Fruits et légumes1 morceau
tomato pasteÉpicerie30 g
beef bouillon baseÉpicerie15 g
dry red wine (Cabernet Sauvignon)Boissons300 ml- beef brothÉpicerie830 ml
onion powder (1 tsp)Épices1 morceau
garlic powder (1 tsp)Épices1 morceau- all-purpose seasoning (1 tsp)Épices1 morceau
- smoked paprika (½ tsp)Épices0,5 morceaux
- Worcestershire sauceÉpicerie15 ml
thyme (sprigs)Fruits et légumes4 morceaux- rosemary (sprigs)Fruits et légumes4 morceaux
garlic (whole bulb)Fruits et légumes1 morceau- bay leavesÉpices2 morceaux
- golden potatoesFruits et légumes450 g
heavy creamProduits laitiers360 ml
unsalted butter (for the mashed potatoes)Produits laitiers57 g- garlic powder (1 tsp, for the mashed potatoes)Épices1 morceau
- onion powder (1 tsp, for the mashed potatoes)Épices1 morceau
- seasoned salt (½ tsp)Épices0,5 morceaux
black pepper (½ tsp, for the mashed potatoes)Épices0,5 morceaux
chives (2 tbsp, chopped)Fruits et légumes2 morceaux- broccoliniFruits et légumes300 g
lemon (juiced)Fruits et légumes0,5 morceaux- unsalted butter (for the broccolini)Produits laitiers42 g
salt (½ tsp, for the broccolini)Épices0,5 morceaux- black pepper (½ tsp, for the broccolini)Épices0,5 morceaux
- unsalted butter (cold, for the red wine reduction)Produits laitiers42 g
par portion
Nutrition
733kcal
- Glucides
- 33 g
- Protéines
- 33 g
- Lipides
- 53 g
ce que vous utiliserez
Ustensiles
Cocotte
Casserole
Plaque de cuisson
Four- Presse-purée
Fouet
Passoire
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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%.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 8
Cook the broccolini
- Cook the broccolini until tender-crisp.
- Toss with the lemon juice, unsalted butter, salt and black pepper.
- Étape 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.
- Étape 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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