Braised short rib with horseradish whipped potatoes and roasted carrots
Braised short rib with horseradish whipped potatoes and roasted carrots

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to make a distinctive dish, braised short rib with horseradish whipped potatoes and roasted carrots. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Braised short rib with horseradish whipped potatoes and roasted carrots is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Braised short rib with horseradish whipped potatoes and roasted carrots is something that I have loved my entire life. They’re nice and they look fantastic.

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.

To begin with this particular recipe, we must first prepare a few components. You can cook braised short rib with horseradish whipped potatoes and roasted carrots using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Make ready 4 meaty short ribs (about 31/2 lbs)
  2. Get 1 cup chopped carrots
  3. Get 1 cup chopped celery
  4. Get 1 Medium yellow onion chopped
  5. Take 4 large garlic cloves chopped
  6. Prepare 8 oz sliced baby Bella
  7. Prepare 1 cup red wine
  8. Prepare 32 oz Bold beef stock (veal stock if you can find it)
  9. Prepare 2 tbsp tomato paste
  10. Make ready Minced flat leaf parsley to finish
  11. Get 1 tbsp dry thyme
  12. Make ready 2 tbsp ap flour

Add vegetable mixture; season with salt. Add the thyme bundle and bay leaves. How to make braised short ribs: Gather your ingredients. Chop the carrots and onion. while the meat rests at room temperature.

Steps to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  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 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.
  3. 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
  4. 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.
  5. 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.
  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.

In a large, oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Sauté carrots and onion, then remove them to a plate. Mix the flour with the salt and pepper and coat short ribs well. Pour in the beef stock and add the short ribs back to the pot, along with the herbs. Bring the liquid to a simmer.

So that is going to wrap it up for this exceptional food braised short rib with horseradish whipped potatoes and roasted carrots recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!