Braised short rib with horseradish whipped potatoes and roasted carrots

Name: Braised short rib with horseradish whipped potatoes and roasted carrots
Yield: 4 servings
Cuisine: American
Ingredients: 4 meaty short ribs (about 31/2 lbs); 1 cup chopped carrots; 1 cup chopped celery; 1 Medium yellow onion chopped; 4 large garlic cloves chopped; 8 oz sliced baby Bella; 1 cup red wine; 32 oz beef stock; 2 tbsp tomato paste; Minced flat leaf parsley to finish; 2 tsp dried thyme; 2 tsp dried rosemary; 2 tbsp balsamic vinegar vinegar; 2 tbsp ap flour; See note at end for alternate version

Chef Bryce @ChefBryce

This is loosely the standard execution for braised short ribs. Not posting my horseradish whipped potatoes so just make them to your liking. Having quality short ribs makes all the difference so spend money for quality.

Chef Bryce @ChefBryce

Saved

Ingredients

4 servings

4meaty short ribs (about 31/2 lbs)
1 cupchopped carrots
1 cupchopped celery
1Medium yellow onion chopped
4large garlic cloves chopped
8 ozsliced baby Bella
1 cupred wine
32 ozbeef stock
2 tbsptomato paste
Minced flat leaf parsley to finish
2 tspdried thyme
2 tspdried rosemary
2 tbspbalsamic vinegar vinegar
2 tbspap flour
See note at end for alternate version

Saved

Steps

1

Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
2

Take the ribs out and season with salt and pepper and let them come to room temp, about an hour depending on the size. 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.
3

Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper, rosemarry and thyme and sauté for about 10 minutes
4

Add the wine and reduce by half. Add the tomato paste and cook it out for a few minutes then add 2 tbsp of flour and mix, cook it out for a few minutes.
5

Add the beef stock and balsamic 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.
6

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.
7

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.
8

Note: fine chop mushrooms and sauté in butter. Add balsamic and Worcestershire and sauté until it’s all reduced. Add to the sauce at the end after strained and use an immersion blender until smooth.