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
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.
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
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
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
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