braised short ribs with roasted garlic horseradish mashed

Ingredients

• Servings: 6
• braised short ribs:
• 6 bone-in beef short ribs
• kosher salt
• extra virgin olive oil
• 1 large spanish onion, cut into 1/2-inch pieces
• 2 celery ribs, cut into 1/2-inch pieces
• 2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
• 2 garlic cloves, smashed
• 1 1/2 cups tomato paste
• 2 cups hearty red , or more to taste
• 2 cups water
• 1 bunch fresh thyme, tied with kitchen string
• 2 bay leaves
• roasted garlic horseradish mashed:
• 1 (4 ounce) package idahoan® roasted garlic flavored mashed potatoes, prepared
• 2 teaspoons prepared horseradish sauce

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 10 mins

Ready Time: 3 hrs 25 mins


• braised short ribs: season each short rib generously with salt. coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
• add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. do not overcrowd pan. cook in batches, if necessary.
• preheat the oven to 375 degrees f.
• while the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
• when the short ribs are very brown on all sides, remove them from the pan.
• drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.
• season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
• scrape the crud and let it reform.
• scrape the crud again and add the tomato paste.
• brown the tomato paste for 4 to 5 minutes.
• add the and scrape the bottom of the pan.
• lower the heat if things start to burn. reduce the mixture by half.
• return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
• add the thyme bundle and bay leaves.
• cover the pan and place in the preheated oven for 3 hours.
• check periodically during the cooking process and add more water, if needed.
• turn the ribs over halfway through the cooking time.
• remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. serve with the braising liquid.
• roasted garlic horseradish mashed: blend the potatoes and horseradish together and serve with the short ribs.