Easy, slow-braised beef short ribs in red wine sauce, with creamy mashed potatoes.
RECIPE:
8 to 10 bone-in beef short ribs (1.5 pounds)
Coarse sea salt & black pepper
1/4 cup all-purpose flour
2 tbsp light butter
10 white mushrooms, sliced
1 large sweet onion, diced
5 minced garlic cloves
1 tsp salt
Ground black pepper
1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme leaves
3/4 cup red wine, such as Cabernet
½ cup tomato paste
2 cups beef broth
1 cup beef broth, as needed
Fresh thyme, for garnish
Pat the short ribs dry with a paper towel, if needed, and season generously all over with sea salt and black pepper. Use your hands to work in the salt. Place the flour into a large bowl and coat each short rib all over with flour; tap off any excess.
Preheat a large stainless-steel or cast iron frying pan over medium-high heat. Once the pan is extra hot, add in 4 to 5 short ribs and brown them all over for 8 to 10 minutes, ensuring that all sides are well browned. Remove them onto a tray, clean the frying pan and then fry the second batch. Watch my video recipe to see how it’s done!
Next, preheat a braising pan over medium heat and add the butter. To the melted butter, add the mushrooms and onion and sauté them for 4 to 6 minutes, until tender. Next, add in the minced garlic and cook for an additional minute. Season the mixture with salt, pepper and fresh herbs. Add in the wine and tomato paste and whisk everything together. Cook this mixture for a few minutes before adding the beef broth.
Bring the sauce up to a simmer over medium-high heat and then return the short ribs to the pan, placing the ribs with the meat side facing down. Allow the sauce to come up to a simmer again, then cover the braising pan with a tight-fitting lid and reduce the temperature to low.
Braise the beef short ribs for 3 to 3 ½ or even 4 hours, until the meat is extra tender and falls of the bone naturally. If the braising sauce reduces too much, add an additional ½ cup to 1 cup beef broth, as needed. Once the ribs are done, remove the pan from the heat and gently place the short ribs to one side of the pan. Tilt the pan slightly and use a large spoon to skim off the fat that has risen to the surface into a measuring cup. Allow this fat to cool, then dispose of it in a waste container.
For serving, place 1 large or 2 small ribs onto each plate, over a bed of mashed potatoes. Pour extra sauce over each rib and garnish with fresh thyme leaves.
6 Servings:
10 points
264 calories
22g fat
4g carbs
18g protein
Original Recipe: https://tatyanaseverydayfood.com/braised-beef-short-ribs/#recipe
YouTube Video: https://youtu.be/PN42lYo_bpE