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Braised Short Rib Dinner with Mashed Potatoes and Broccolini
4 uVoor 4Nutri-Score C€€€
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4 u
4 uBraised Short Rib Dinner with Mashed Potatoes and Broccolini
recept van
Mariah | Cooking & Baking
@mariahhcooks
9 recepten
18 imports
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wat je nodig hebt
Ingrediënten
bone-in beef short ribs (patted dry)Vlees1,1 kg
olive oil (for searing)Voorraadkast30 ml
carrots (chopped)Groente en fruit4 stukken- celery stalks (chopped)Groente en fruit4 stukken
- yellow onion (chopped)Groente en fruit1 stuk
tomato pasteVoorraadkast30 g
beef bouillon baseVoorraadkast15 g
dry red wine (Cabernet Sauvignon)Dranken300 ml- beef brothVoorraadkast830 ml
onion powder (1 tsp)Kruiden en specerijen1 stuk
garlic powder (1 tsp)Kruiden en specerijen1 stuk- all-purpose seasoning (1 tsp)Kruiden en specerijen1 stuk
- smoked paprika (½ tsp)Kruiden en specerijen0,5 stukken
- Worcestershire sauceVoorraadkast15 ml
thyme (sprigs)Groente en fruit4 stukken- rosemary (sprigs)Groente en fruit4 stukken
garlic (whole bulb)Groente en fruit1 stuk- bay leavesKruiden en specerijen2 stukken
- golden potatoesGroente en fruit450 g
heavy creamZuivel360 ml
unsalted butter (for the mashed potatoes)Zuivel57 g- garlic powder (1 tsp, for the mashed potatoes)Kruiden en specerijen1 stuk
- onion powder (1 tsp, for the mashed potatoes)Kruiden en specerijen1 stuk
- seasoned salt (½ tsp)Kruiden en specerijen0,5 stukken
black pepper (½ tsp, for the mashed potatoes)Kruiden en specerijen0,5 stukken
chives (2 tbsp, chopped)Groente en fruit2 stukken- broccoliniGroente en fruit300 g
lemon (juiced)Groente en fruit0,5 stukken- unsalted butter (for the broccolini)Zuivel42 g
salt (½ tsp, for the broccolini)Kruiden en specerijen0,5 stukken- black pepper (½ tsp, for the broccolini)Kruiden en specerijen0,5 stukken
- unsalted butter (cold, for the red wine reduction)Zuivel42 g
per portie
Voedingswaarden
733kcal
- Koolhydraten
- 33 g
- Eiwitten
- 33 g
- Vetten
- 53 g
wat je gebruikt
Keukengerei
Braadpan
Steelpan
Kookplaat
Oven- Pureestamper
Garde
Vergiet
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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%.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 8
Cook the broccolini
- Cook the broccolini until tender-crisp.
- Toss with the lemon juice, unsalted butter, salt and black pepper.
- Stap 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.
- Stap 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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