Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes

Becky Luigart-Stayner; Lydia DeGaris-Pursell

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.

Yield: 7 servings (serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 463
  • Calories from fat: 26%
  • Fat: 13.4g
  • Saturated fat: 5.6g
  • Monounsaturated fat: 5.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 27.2g
  • Carbohydrate: 53.5g
  • Fiber: 4.2g
  • Cholesterol: 64mg
  • Iron: 4mg
  • Sodium: 649mg
  • Calcium: 100mg

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

Preparation

  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.
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