Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to make a special dish, braised short rib with horseradish whipped potatoes and roasted carrots. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Braised short rib with horseradish whipped potatoes and roasted carrots is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Braised short rib with horseradish whipped potatoes and roasted carrots is something which I have loved my entire life. They are fine and they look wonderful.
To get started with this particular 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 it.
The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:
- Prepare 4 meaty short ribs (about 31/2 lbs)
- Take 1 cup chopped carrots
- Make ready 1 cup chopped celery
- Make ready 1 Medium yellow onion chopped
- Make ready 4 large garlic cloves chopped
- Get 8 oz sliced baby Bella
- Make ready 1 cup red wine
- Take 32 oz Bold beef stock (veal stock if you can find it)
- Prepare 2 tbsp tomato paste
- Take Minced flat leaf parsley to finish
- Take 1 tbsp dry thyme
- Take 2 tbsp ap flour
Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. 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. In a large bowl, combine the onion, celery, carrots, beets and garlic. Choose the meatiest, well-marbled, bright-colored short ribs without too much surface fat.
Steps 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.
In a large bowl, combine the onion, celery, carrots, beets and garlic. Choose the meatiest, well-marbled, bright-colored short ribs without too much surface fat. 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. Lassen Trout with same sides or Winter Squash Ragout with risotto cake and more.
So that is going to wrap this up for this exceptional food braised short rib with horseradish whipped potatoes and roasted carrots recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
