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Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 7 servings (serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid)
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.

Ingredients

  • Ribs:
  • Cooking spray
  • 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
  • Potatoes:
  • 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

Nutrition Information

  • calories 463
  • caloriesfromfat 26 %
  • fat 13.4 g
  • satfat 5.6 g
  • monofat 5.7 g
  • polyfat 0.7 g
  • protein 27.2 g
  • carbohydrate 53.5 g
  • fiber 4.2 g
  • cholesterol 64 mg
  • iron 4 mg
  • sodium 649 mg
  • calcium 100 mg

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.

  4. Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.

  5. 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.

  6. 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.