Braised short rib with horseradish whipped potatoes and roasted carrots. Great recipe for Braised short rib with horseradish whipped potatoes and roasted carrots. This is loosely the standard execution for braised short ribs. Not posting my horseradish whipped potatoes so just make them to your liking.

Braised short rib with horseradish whipped potatoes and roasted carrots Mix the flour with the salt and pepper and coat short ribs well. Squeeze the roasted garlic out of the heads of garlic and enjoy! Season the short ribs generously with salt and pepper.

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Great recipe for Braised short rib with horseradish whipped potatoes and roasted carrots. This is loosely the standard execution for braised short ribs. Not posting my horseradish whipped potatoes so just make them to your liking.

To begin with this recipe, we must first prepare a few components. You can cook braised short rib with horseradish whipped potatoes and roasted carrots using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:

{Take 4 of meaty short ribs (about 31/2 lbs).
{Make ready 1 cup of chopped carrots.
{Get 1 cup of chopped celery.
{Prepare 1 of Medium yellow onion chopped.
{Get 4 of large garlic cloves chopped.
{Prepare 8 oz of sliced baby Bella.
{Prepare 1 cup of red wine.
{Get 32 oz of Bold beef stock (veal stock if you can find it).
{Get 2 tbsp of tomato paste.
{Make ready of Minced flat leaf parsley to finish.
{Get 1 tbsp of dry thyme.
{Make ready 2 tbsp of ap flour.

Sear: Heat the olive oil in a large oven-safe dutch oven or braiser over medium-high heat. Sear the short ribs until browned on all sides, then set them aside. Saute Mirepoix: Add the butter to the pot and let it melt. Then, add the onion, carrots, and celery.

Instructions to make Braised short rib with horseradish whipped potatoes and roasted carrots:

Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time..
Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side..
Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes.
Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes..
Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender..
Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce..
Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish..

Short ribs slowly braised in a rich braising liquid of tomato paste, red wine, balsamic vinegar, beef stock, and hearty herbs. Finished with a little lemon zest and served over whipped potatoes, with simple roasted root vegetables alongside. It's my go-to recipe whenever I make braised short ribs…which is very, very often in the wintertime. Beef short ribs are braised for hours with wine and vegetables in the oven until tender and flavorful, then served with horseradish mashed potatoes for a hearty meal perfect for cooler weather. Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes.

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