Braised Short Ribs and Roast Garlic Horseradish Mashed Potatoes Recipe

Ready in 3 hours 30 minutes

Complexity: Slight Challenge

Serves 4 People

Entrée

We think our Roasted Garlic Horseradish Mashed are the perfect accompaniment to Anne Burrell’s braised short ribs.

Braised Short Ribs with Roasted Garlic Horseradish Mashed

Author: Short rib recipe by Anne Burrell

Serves: 4

Ingredients

Braised Short Ribs

Roasted Garlic Horseradish Mashed

Instructions

Braised Short Ribs

Season short ribs generously with salt. Heat 30 mL (2 tbsp) oil in large Dutch oven set over medium-high heat; cook short ribs for 2 to 3 minutes per side or until browned (do not overcrowd pan; cook in batches, if necessary). Transfer to plate. Drain fat.
Preheat oven to 190°C (375°F). Meanwhile, in food processor, combine onion, celery, carrots and garlic; pulse until mixture forms coarse paste.
Pour remaining oil into pan. Add vegetable mixture; season with salt. Cook for 5 to 7 minutes or until fond has formed on bottom of pan. Add tomato paste; cook, stirring, for about 5 minutes or until deep red color.
Add wine, scraping up browned bits from bottom of pan. Reduce heat; simmer until wine is reduced by half. Return short ribs to pan. Pour in stock; add thyme bundle and bay leaves.
Transfer pan to oven. Cover and bake, adding more water as needed, for about 3 hours or until beef is tender. Uncover during the last 20 minutes of cooking so ribs are browned and sauce is reduced.
Horseradish Mashed Potatoes: Meanwhile, prepare potatoes following package instructions. Stir in butter and horseradish. Serve ribs with mashed potatoes, topped with braising liquid.

Roasted Garlic Horseradish Mashed

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Braised Short Ribs with Roasted Garlic Horseradish Mashed