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Becky Luigart-Stayner; Lydia DeGaris-Pursell Photo by: Becky Luigart-Stayner; Lydia DeGaris-Pursell

Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes

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.

Cooking Light AUGUST 2002

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

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

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.

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
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Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes recipe

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