Balsamic Brown Sugar Short Ribs With Garlic Mashed Potatoes Food

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BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES



Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes image

Provided by Chuck Hughes

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 39

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 to 2 tablespoons butter, a nub
Handful peppercorns
Garlic Mashed Potatoes, recipe follows
Oil-Poached Cherry Tomatoes on the Vine, recipe follows
Green Beans, recipe follows
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
5 handfuls small green beans (petit haricots verts)
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
  • Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
  • In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
  • In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
  • Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
  • Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
  • Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
  • Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
  • Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
  • Add the butter and cream to the potatoes, and mash well.
  • Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
  • In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
  • Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
  • Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
  • Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

BALSAMIC SHORT RIBS



Balsamic Short Ribs image

Balsamic Short Ribs

Provided by Donna Hay

Categories     Kid-Friendly     Dinner     Beef Rib     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 4 Servings

Number Of Ingredients 14

3 1/2 pounds beef short ribs
Sea salt and cracked black pepper
2 red onions, cut into wedges
8 cloves garlic, peeled
6 sprigs oregano
1 1/2 cups balsamic vinegar
1 (14-ounce) can chopped tomatoes
4 1/4 cups beef stock
Basil Gremolata:
1 cup small basil leaves
1 tablespoon finely grated lemon zest
1 clove garlic, crushed
1 teaspoon extra-virgin olive oil
Sea salt and cracked black pepper

Steps:

  • Heat a large, deep, heavy casserole dish over medium-high heat. Sprinkle the ribs with salt and pepper and cook for 4-5 minutes on each side or until well browned. Remove from the dish and set aside.
  • Wipe the dish with absorbent paper, add the onion and garlic and cook for 5 minutes or until golden. Return the ribs to the dish with the oregano, vinegar, tomatoes, stock, salt and pepper, reduce the heat to low, cover and simmer for 2 1/2-3 hours or until the beef is very tender. Remove the ribs from the dish and keep warm.
  • Strain the pan juices and skim the fat from the surface. Pour into a saucepan and simmer over high heat for 5-10 minutes or until the sauce has thickened.
  • To make the basil gremolata, place the basil, lemon zest, garlic, oil, salt and pepper in a bowl and mix to combine.
  • Divide the ribs among plates and spoon the sauce over. Top with the gremolata to serve.

BALSAMIC BRAISED SHORT RIBS



Balsamic Braised Short Ribs image

Make and share this Balsamic Braised Short Ribs recipe from Food.com.

Provided by Elizabeth W.

Categories     Vegetable

Time 2h10m

Yield 2 Plates, 2 serving(s)

Number Of Ingredients 13

4 bone-in meaty beef short ribs
handful of multicolored cherry tomatoes
1 pint sliced shiitake mushroom
good quality balsamic vinegar
olive oil
red pepper flakes
fresh ground pepper
flake sea salt
2 medium potatoes, white or 2 medium yukon gold potatoes
2 tablespoons butter
1/4 cup heavy cream
1 smashed and roughly chopped garlic clove
1 small steam-in-bag packaged fresh green beans or 1 small French haricots vert

Steps:

  • Preheat oven to 350.
  • Season all sides of the short ribs with a generous amount of pepper and salt.
  • Brown ribs on all sides in a skillet drizzled with olive oil.
  • While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
  • Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
  • Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
  • Using a slotted spoon put mushrooms into dish with ribs.
  • Lightly drizzle olive oil over ribs and mushrooms.
  • Pour one tablespoon of balsamic vinegar over each rib (one per rib).
  • Sprinkle with salt & pepper.
  • Place lid and bake in lower middle third of oven for 2 hours.
  • While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
  • Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
  • Drain potatoes, place back in pot and mash well.
  • Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
  • Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
  • Sprinkle with salt and pepper, and pinch of red pepper flakes.
  • Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
  • Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
  • Sauté for about 2 minutes until start to lightly brown.
  • Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
  • Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AN



Braised Short Ribs on Garlic Mashed Potatoes With Green Beans an image

Make and share this Braised Short Ribs on Garlic Mashed Potatoes With Green Beans an recipe from Food.com.

Provided by Chuck Hughes

Categories     Mashed Potatoes

Time 4h10m

Yield 4-6 serving(s)

Number Of Ingredients 39

3 large onions, coarsely chopped
3 -4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
coarse salt
1 cup all-purpose flour
canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 -2 tablespoon butter, a nub
handful peppercorn
garlic mashed potatoes, recipe follows
poached cherry tomatoes, recipe follows
green beans, recipe follows
1 head garlic
1 tablespoon good fruity olive oil
salt & freshly ground black pepper
1 -2 sprig fresh herb (rosemary or thyme)
6 large yukon gold potatoes, scrubbed but not peeled, and quartered
1/2 cup butter
1 cup cream
1 -2 cup olive oil (enough to just cover tomatoes in pan)
1 pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems cherry tomatoes
5 handfuls small green beans (petit haricots verts)
water
salt
1 large shallot
2 tablespoons butter
fresh ground black pepper

Steps:

  • Braised Short Ribs:.
  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
  • Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
  • In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
  • In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
  • Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
  • Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
  • Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
  • Garlic Mashed Potatoes:.
  • Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
  • Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
  • Add the butter and cream to the potatoes, and mash well.
  • Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir inches The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
  • Oil-Poached Cherry Tomatoes on the Vine:.
  • In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
  • Green Beans:.
  • Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
  • Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
  • Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

Nutrition Facts : Calories 2000.8, Fat 109.2, SaturatedFat 40, Cholesterol 150.2, Sodium 487.6, Carbohydrate 181.1, Fiber 12.5, Sugar 69.9, Protein 17.1

BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES



BALSAMIC-BROWN SUGAR SHORT RIBS WITH GARLIC MASHED POTATOES image

Categories     Beef     Potato     Bake     Braise     Casserole/Gratin     Winter

Yield 4 people

Number Of Ingredients 19

For the Short Ribs:
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
4 (6 to 8-ounce) pieces boneless short ribs
1 medium onion, chopped (about 1 cup)
2 large cloves garlic, smashed
1/2 cup red wine
2 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1 tablespoon balsamic vinegar
2 tablespoons brown sugar
2 bay leaves
1 (1- by 3-inch) strip of orange zest, white pith removed
For the Potatoes:
2 pounds red-skin potatoes
4 cloves garlic
3 tablespoons butter
1/4 cup milk
1/2 cup sour cream

Steps:

  • Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer. 2 Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking. 3 While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork. 4 When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce. Serve immediately.

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