s BALSAMIC BRAISED SHORT RIBS AND HORSERADISH MASHED POTATOE****
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s BALSAMIC BRAISED SHORT RIBS AND HORSERADISH MASHED POTATOE****
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Ingredients
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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: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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