Recipe: Tasty Braised short rib with horseradish whipped potatoes and roasted carrots

Braised short rib with horseradish whipped potatoes and roasted carrots. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Short ribs are the meaty ends of the rib bones.

Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove. Great recipe for Braised short rib with horseradish whipped potatoes and roasted carrots. You can have Braised short rib with horseradish whipped potatoes and roasted carrots using 12 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Braised short rib with horseradish whipped potatoes and roasted carrots

1. Prepare 4 of meaty short ribs (about 31/2 lbs).
2. Prepare 1 cup of chopped carrots.
3. Prepare 1 cup of chopped celery.
4. It's 1 of Medium yellow onion chopped.
5. It's 4 of large garlic cloves chopped.
6. Prepare 8 oz of sliced baby Bella.
7. It's 1 cup of red wine.
8. Prepare 24 oz of Bold beef stock (veal stock if you can find it).
9. Prepare 2 tbsp of tomato paste.
10. You need of Minced flat leaf parsley to finish.
11. You need 1 tbsp of dry thyme.
12. It's 1 tbsp of ap flour.

This is loosely the standard execution for braised short ribs. Not posting my horseradish whipped potatoes so just make them to your liking. Having quality short ribs makes all the difference so spend money. Pair the braised short ribs with easy mashed potatoes, pasta, zucchini noodles, a side salad, or roasted veggies!

Braised short rib with horseradish whipped potatoes and roasted carrots step by step

1. Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time..
2. 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..
3. 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.
4. Add the wine and reduce by half. Add the tomato paste and mix, the 1 tbsp of flour and mix, cook it out for a few minutes..
5. 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..
6. 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..
7. 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..

Here's the basic order of operations for this short rib recipe: Season and sear the short ribs (boneless or bone-in are both fine!) then set them aside for a minute. Instant Pot: Turn the IP to sauté setting. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Mix the flour with the salt and pepper and coat short ribs well. The short ribs are slowly braised with easy-to-find dried porcini mushrooms (for real, ask someone at the fancy grocery store and they'll find them for you!) until they turn into a triumph of fork-tender goodness.