Braised Short Ribs With Garlic Mashed Potatoes

Kim Conte
Food & Party
6

meat and potatoesBraised Short Ribs With Garlic Mashed Potatoes looks like something you would order in a fancy restaurant, but it's actually quite simple to prepare in your own kitchen. In fact, the work is minimal, you just need a few hours.

The meat is slow-cooked in a savory red wine sauce and served atop creamy potatoes that have been mashed with butter and garlic. Amaze your family and friends with the easy, gorgeous recipe -- it's meat and potatoes dressed up!

Red-Wine Braised Short Ribs and Garlic Mashed Potatoes adapted from La Belle Cuisine

For short ribs:

  • 8 boneless short ribs, trimmed of excess fat
  • Salt and freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup chopped yellow onions
  • 1/2 cup chopped leeks (white part only)
  • 6 cloves garlic, chopped
  • 4 tablespoons canola oil
  • 1 teaspoon ground coriander
  • 4 sprigs thyme
  • 1 (750-ml) bottle red wine
  • 4 cups chicken stock

Season ribs with salt and pepper. Brown ribs in oil -- about 2-3 minutes per side.

Cook the onions, leeks, garlic, and 2 tablespoons of the canola oil in a roasting pan on the stovetop over medium-high heat for 10 minutes, or until golden brown. Stir in coriander and thyme. Add the red wine and bring to a simmer. Add short ribs.

Cover with aluminum foil, and bake for 3 to 4 hours at 300, or until the meat is fork-tender.

Remove ribs and strain liquid. Simmer the reserved basting liquid in a medium saucepan over medium-low heat for 45 to 60 minutes, or until reduced to 1 1/2 cups.

For potatoes:

  • 2 pounds potatoes, peeled and quartered
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 6 cloves garlic
  • Salt and freshly ground black pepper

Place the potatoes in a large pot of salted water and bring to a boil. Cook for 20 to 25 minutes, or until tender. Drain the water, add the milk and butter to the pot, and bring to a full boil over high heat. Remove from the heat. Add garlic.

Whip the potatoes with an electric mixer or hand masher until smooth, and season to taste with salt and pepper.

Spoon some of the potatoes slightly off center on each plate. Lean the ribs against one edge of the potatoes, and spoon the sauce over the ribs and potatoes and around the plates.

 

Image via Shes Not There/Flickr

Read More