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Braised Short Ribs with Garlic Mashed Potatoes
Hoofdgerecht

Braised Short Ribs with Garlic Mashed Potatoes

4 uVoor 8Nutri-Score D€€€
van @seattlehanddoc7 imports0 keer gekookt
Recept aanpassen

wat je nodig hebt

Ingrediënten

8 personen
  • bone-in short ribsVlees8 stukken
  • saltKruiden en specerijen10 g
  • cracked black pepper (cracked)Kruiden en specerijen5 g
  • flourVoorraadkast60 g
  • oil (for searing)Voorraadkast45 ml
  • onion (chopped)Groente en fruit1 stuk
  • celery stalks (chopped)Groente en fruit4 stukken
  • carrots (chopped)Groente en fruit4 stukken
  • garlic bulbs (halved crosswise)Groente en fruit2 stukken
  • rosemary (sprigs)Groente en fruit5 stukken
  • red wineDranken750 ml
  • beef brothVoorraadkast900 ml
  • brown sugarVoorraadkast50 g
  • butterZuivel56 g
  • peppercornsKruiden en specerijen18 g
  • russet potatoes (peeled and cut)Groente en fruit8 stukken
  • butterZuivel113 g
  • garlic cloves (minced)Groente en fruit20 stukken
  • whole milkZuivel480 ml
  • salt (to taste)Kruiden en specerijen5 g
  • shredded mozzarella (shredded)Zuivel150 g

per portie

Voedingswaarden

568kcal

Koolhydraten
43 g
Eiwitten
26 g
Vetten
33 g
Keukengerei aanpassen

wat je gebruikt

Keukengerei

  • Braadpan
  • Steelpan
  • Soeppan
  • Mengkom
  • Pureestamper
  • Oven

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Boil the potatoes

    • Boil the peeled, cut potatoes until fork tender.
    • Drain and mash in a large bowl.
    Stap 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.
    Stap 8

  9. Serve

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