Braised Beef Short Ribs Over Creamy Mashed Potatoes

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American · 195 min · Beef · high-protein

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Ingredients

• 1 lb boneless beef short ribs
• 1 lb russet potatoes
• 2 1/2 tbsp butter
• 1/4 cup heavy cream
• 2 medium carrots
• 1 large yellow onion
• 1 cup beef broth
• 1 tbsp all-purpose flour
• 1 tbsp vegetable oil
• 1 tbsp tomato paste
• to taste bay leaf, thyme, salt and pepper

Method (tap to check — screen stays awake)

1. Heat the oven to 325°F. Pat the ribs dry, season hard with salt and pepper, and dust with the flour.
2. Sear them in the oil in a Dutch oven over medium-high heat until a dark crust forms on every side, about 10 minutes total.
3. Move the beef to a plate and cook the onion and carrots in the drippings until the onion edges brown, 6 minutes.
4. Stir in the tomato paste and cook until it darkens to brick red, 2 minutes, then pour in the broth and scrape the pot clean.
5. Return the ribs, add the bay and thyme, cover, and braise 2 1/2 hours until a fork twists in the meat with no resistance.
6. Boil the potatoes until tender, 18 minutes, then mash with the butter and warm cream until smooth and glossy.
7. Skim the fat from the braising liquid and simmer it uncovered until it reduces to a light sauce, about 8 minutes.
8. Spoon the ribs and vegetables over the potatoes and pour the sauce on top.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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