Braised Short Ribs with Roasted Garlic Horseradish Mashed

Name: Braised Short Ribs with Roasted Garlic Horseradish Mashed
Prep time: 10 min
Cuisine: allrecipes.com
Ingredients: Braised Short Ribs:; 6 bone-in beef short ribs; kosher salt; extra virgin olive oil; 1 large Spanish onion, cut into 1/2-inch pieces; 2 celery ribs, cut into 1/2-inch pieces; 2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces; 2 garlic cloves, smashed; 1 1/2 cups tomato paste; 2 cups hearty red wine, or more to taste; 2 cups water; 1 bunch fresh thyme, tied with kitchen string; 2 bay leaves; Roasted Garlic Horseradish Mashed:; 1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, prepared; 2 teaspoons prepared horseradish sauce

Ingredients

Braised Short Ribs:
6 bone-in beef short ribs
kosher salt
extra virgin olive oil
1 large Spanish onion, cut into 1/2-inch pieces
2 celery ribs, cut into 1/2-inch pieces
2 carrots, peeled, cut in half lengthwise, then cut into 1/2-inch pieces
2 garlic cloves, smashed
1 1/2 cups tomato paste
2 cups hearty red wine, or more to taste
2 cups water
1 bunch fresh thyme, tied with kitchen string
2 bay leaves
Roasted Garlic Horseradish Mashed:
1 (4 ounce) package Idahoan® Roasted Garlic Flavored Mashed Potatoes, prepared
2 teaspoons prepared horseradish sauce

Instructions

Step 1

Braised Short Ribs: Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.

Step 2

Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Step 3

Preheat the oven to 375 degrees F.

Step 4

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.

Step 5

When the short ribs are very brown on all sides, remove them from the pan.

Step 6

Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables.

Step 7

Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.

Step 8

Scrape the crud and let it reform.

Step 9

Scrape the crud again and add the tomato paste.

Step 10

Brown the tomato paste for 4 to 5 minutes.

Step 11

Add the wine and scrape the bottom of the pan.

Step 12

Lower the heat if things start to burn. Reduce the mixture by half.

Step 13

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.

Step 14

Add the thyme bundle and bay leaves.

Step 15

Cover the pan and place in the preheated oven for 3 hours.

Step 16

Check periodically during the cooking process and add more water, if needed.

Step 17

Turn the ribs over halfway through the cooking time.

Step 18

Remove lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. Serve with the braising liquid.

Step 19

Roasted Garlic Horseradish Mashed: Blend the potatoes and horseradish together and serve with the short ribs.