Ruby Port-Braised Short Ribs and Mashed Potatoes

Name: Ruby Port-Braised Short Ribs and Mashed Potatoes
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 6
Cuisine: Global
Ingredients: 946 milliliters beef stock; 12 bone-in beef short ribs; 2 carrots, chopped; 2 ribs celery with leafy tops, chopped; 6 servings Kosher salt and coarse black pepper; 2 Tbsps all-purpose flour; 1 small handful fresh flat-leaf parsley, plus 3 tablespoons chopped, for garnish; 8 fresh sage leaves; 10 sprigs fresh thyme; 1 head garlic, halved horizontally; 237 milliliters heavy cream; 2 to 3 stems fresh marjoram or fresh oregano; 0 teaspoons freshly grated nutmeg; 2 onions, chopped; 6 servings Pomegranate seeds, for garnish, optional; 750 milliliters ruby port; 20 inches long stems fresh rosemary; 1 kgs starchy potatoes, peeled and cubed (4 to 5 potatoes); 2 Tbsps tomato paste; 4 Tbsps unsalted butter; 4 Tbsps grapeseed or vegetable oil; 6 servings Steamed green beans or green salad, for serving

The recipe Ruby Port-Braised Short Ribs and Mashed Potatoes can be made in approximately 4 hours. For $6.13 per serving, you get a side dish that serves 6. One serving contains 806 calories, 13g of protein, and 33g of fat. It can be enjoyed any time, but it is especially good for Thanksgiving. If you have onions, flour, kosher salt and coarse pepper, and a few other ingredients on hand, you can make it. Users who liked this recipe also liked Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes, Slow-Cooker Braised Short Ribs with Mashed Potatoes, and Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes.

Instructions

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

Pat the meat dry and sprinkle liberally with salt and pepper.

Ingredients you will need

Salt And Pepper

Meat

Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat and brown the meat well on all sides in 2 batches.

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Meat

Cooking Oil

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Dutch Oven

Transfer the short ribs to a plate.

Ingredients you will need

Beef Short Ribs

Drain off the fat from the pot and add the remaining oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add the carrots, celery and onions and cook until softened, 6 to 7 minutes. Stir in the flour 1 minute, then add the tomato paste and continue stirring until fragrant.

Ingredients you will need

Tomato Paste

Carrot

Celery

Onion

All Purpose Flour

Pour in the port and return the ribs to the pot. Bring to boil, then lower to a simmer and reduce the port by half, about 30 minutes. Stir in the stock, thyme, sage, rosemary, marjoram, garlic and the handful of parsley. Return to a boil, then cover and place in the oven, 2 hours 30 minutes.

Ingredients you will need

Marjoram

Rosemary

Parsley

Garlic

Stock

Thyme

Port

Ribs

Sage

Equipment you will use

Oven

Pot

As soon as you remove the beef from the oven, bring the potatoes to a boil in salted water and cook until tender.

Ingredients you will need

Potato

Water

Beef

Equipment you will use

Oven

Transfer the beef to a platter and strain the sauce. Skim the fat by either quickly placing ice cubes into a metal ladleful of sauce (the fat will stick to the bottom of the ladle), or by carefully spooning the fat from the surface with a large spoon. Return the sauce to the heat to reduce and thicken a bit while the potatoes cook. Season the sauce with salt and pepper.

Ingredients you will need

Salt And Pepper

Ice Cubes