Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Packages labeled "short ribs" in the supermarket are likely to come from the chuck. 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.
4 pounds beef short ribs, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups finely chopped red onion
1/4 cup minced garlic (about 12 cloves)
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed brown sugar
2 cups chopped plum tomato
2 1/2 pounds baking potatoes, peeled and cut into quarters
3/4 cup warm 1% low-fat milk
2 tablespoons fat-free sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 300°.
To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.
Although this recipe was easy and smelled wonderful, we found the fat in the meat didn't cook down enough in this recipe. We've had other CL braised short rib dishes that it cooked down better so the meat wasn't as grisly. And I did trim the meat at much as possible before cooking. So we didn't find the short ribs enjoyable enough. Ours don't come packaged with enough information to know if it is chuck or rib meat, but since it is the same grocer we buy our short ribs from and have had luck with other recipes we won't repeat this one. Other than that the meat the flavors were good. As for the potatoes, we didn't taste any horseradish in the potatoes. The pepper in the recipe came out much stronger.
This recipe is delicious! As I ate, I marveled at the fact that the meat and the potatoes were only 463 calories (there are some recipes out there that are in excess of a thousand calories for the meat alone!). I did make the ribs yesterday and let them set overnight but I had virtually NO fat to skim off the top today. The only change I made was cutting the potato recipe in half and using red potatoes since that's all I had. I would definitely serve this dish to company and I will definitely make it again, company or not.
I've made this 4 times and we really love this dish but I have made just a few changes. I use less brown sugar and balsamic vinegar and sub a can of tomato paste for the chopped plum tomatoes. Also, I don't chill overnight, I strain the broth mixture into a fat strainer and let it sit for about 30 minutes. I add the broth back to the pot with fresh carrots, celery and thawed pearl onions and 1 cup of beef broth, bake covered for about 30 minutes and then add the ribs to warm. Serve with whole wheat egg noodles. Simply devine!
Delicious, tender and easy. After the garlic I added 2 chopped carrots. I bought prime short ribs but they still needed to braised for 2.25 hours. I like the idea of chilling overnight so to remove the excess fat.
No potatoes - made cauliflower with parsnips and mashed those which I love as a substitute for potatoes.
Will make again and maybe next time put over parmesan polenta.
I've made this a number of times since the recipe was first published, and it is ALWAYS a hit with my guests. It's easy to make, it's a great make-ahead, and it is different. The leftovers are wonderful also. Try this one...you will like it!
I have made this dish on numerous occaisions & it comes out wonderful every time. In fact I'm preparing a double recipe for company tomorrow night, so I'll cook the ribs today. the mashed potatoes are a must with this & I usually have steamed broccoli as a side dish. Yummy.
I fixed this as a surprise for my wife, although it was hard to keep her from trying to figure it out, because the house smelled so good when she came home, because I made it a day ahead of time. It was well worth the wait, my wife and I loved it! I served it with the horseradish mashed potatoes, a salad and fruit for dessert. I recommend, if at all possible, skimming the fat at least twice.
I've made several short rib recipes, and I really liked this one. It was very easy and much tastier than I expected. I used 2 tablespoons of tomato paste, instead of canned tomatoes.
I also salt my meat 1-2 days in advance. It helps bring out the flavors. I didn't need to add any salt to the recipe at all. I did turn the oven down to 275 for the 2nd half of the cooking, and then added 15 minutes to the cook time. The meat was super tender. I will definitely make this again.
Prepared one day in advance. Used two cups of drained diced canned tomato, otherwise made the beef to recipe. It was easy to lift off the solid beef fat prior to re-heating (make sure that the ribs are all submerged before you refrigerate). Mixed reviews, half thought it was too sweet, half agreed it was sweet but liked it. Served over egg noodles.
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