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The ingredients needed to cook Braised short rib with horseradish whipped potatoes and roasted carrots:
- Get 4 meaty short ribs (about 31/2 lbs)
- Prepare 1 cup chopped carrots
- Prepare 1 cup chopped celery
- You need 1 Medium yellow onion chopped
- Get 4 large garlic cloves chopped
- You need 8 oz sliced baby Bella
- Provide 1 cup red wine
- You need 32 oz Bold beef stock (veal stock if you can find it)
- Take 2 tbsp tomato paste
- Provide Minced flat leaf parsley to finish
- Use 1 tbsp dry thyme
- Use 2 tbsp ap flour
Instructions to make Braised short rib with horseradish whipped potatoes and roasted carrots:
- Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
- Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side.
- Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes
- Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes.
- Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender.
- Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce.
- Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish.
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