s BALSAMIC BRAISED SHORT RIBS AND HORSERADISH MASHED POTATOE**** s   



Yields: 0


Ingredients


 
Instructions
Instructions:
***
10-21-08 very good, after the cooling overnight I returned it to a 275
oven for a couple hours, good, mashed potatoes could have been more
horseradishy!
***


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.


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

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; sautT 8 minutes or until lightly browned. Add
garlic; sautT 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.


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

CALORIES 463 (26% from fat); FAT 13.4g (sat 5.6g,mono 5.7g,poly 0.7g);
IRON 4mg; CHOLESTEROL 64mg; CALCIUM 100mg; CARBOHYDRATE 53.5g; SODIUM
649mg; PROTEIN 27.2g; FIBER 4.2g

Cooking Light, AUGUST 2002


Notes:

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