Beef Short Ribs With Potato Carrot Mash Recipes

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BEEF SHORT RIBS WITH POTATO-CARROT MASH



Beef Short Ribs with Potato-Carrot Mash image

Braising short ribs in the oven can be a four-hour process. This recipe takes a fraction of that time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 10

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Steps:

  • In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.
  • Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.
  • Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

Nutrition Facts : Calories 736 g, Fat 56 g, Fiber 2 g, Protein 29 g, SaturatedFat 25 g

SLOW-COOKER BRAISED SHORT RIBS WITH MASHED POTATOES



Slow-Cooker Braised Short Ribs with Mashed Potatoes image

Serve your family a mouthwatering meat-and-potatoes meal during the week by relying on your slow cooker!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h10m

Yield 4

Number Of Ingredients 7

4 pounds beef short ribs
2 dried bay leaves
2 teaspoons Worcestershire sauce
1 envelope (1.2 ounces) brown gravy mix
1/2 cup dry red wine, if desired
1 can (10 3/4 ounces) condensed golden mushroom soup
4 servings mashed potatoes (refrigerated, instant or frozen), heated

Steps:

  • Place ribs in 3 1/2- to 4-quart slow cooker. Top with bay leaves, Worcestershire sauce, gravy mix (dry), wine and soup.
  • Cover and cook on low heat setting 8 to 10 hours.
  • Spoon excess fat from top of sauce if desired. Remove bay leaves. Serve ribs with mashed potatoes, spooning sauce over all.

Nutrition Facts : Calories 595, Carbohydrate 29 g, Cholesterol 105 mg, Fat 1, Fiber 2 g, Protein 37 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 1330 mg

BRAISED SHORT RIBS ON GARLIC MASHED POTATOES WITH GREEN BEANS AND POACHED TOMATOES



Braised Short Ribs on Garlic Mashed Potatoes with Green Beans and Poached Tomatoes image

Provided by Chuck Hughes

Categories     main-dish

Time 4h10m

Yield 4 to 6 servings

Number Of Ingredients 39

3 large onions, coarsely chopped
3 to 4 stalks celery, coarsely chopped
4 large carrots, peeled, trimmed and cut into 2-inch chunks
2 beets, peeled, trimmed and cut into 1-inch cubes
3 heads garlic, cut in half
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 star anise
1 cinnamon stick
6 beef short ribs
Coarse salt
1 cup all-purpose flour
Canola oil
2 (750 ml) bottles red table wine
2 tablespoons cocoa powder
1 cup brown sugar
1 to 2 tablespoons butter, a nub
Handful peppercorns
Garlic Mashed Potatoes, recipe follows
Oil-Poached Cherry Tomatoes on the Vine, recipe follows
Green Beans, recipe follows
1 head garlic
1 tablespoon good, fruity olive oil
Salt and freshly ground black pepper
A sprig or 2 of fresh herbs (rosemary or thyme)
6 large Yukon Gold potatoes, scrubbed but not peeled, and quartered.
1 stick butter
1 cup cream
1 to 2 cups good olive oil (enough to just cover tomatoes in pan)
Pinch coarse or kosher salt
2 sprigs fresh herbs
1/2 head garlic, sliced in half
4 vine stems of cherry tomatoes
5 handfuls small green beans (petit haricots verts)
Water
Salt
1 large shallot
2 tablespoons butter
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a large bowl, combine the onion, celery, carrots, beets and garlic. Add the rosemary, thyme, star anise, and cinnamon stick, and set aside.
  • Cut the ribs between the bones, and trim all the excess outer fat. Season the ribs well with coarse salt. Dredge in flour until well coated.
  • In a large Dutch oven or wide soup pot on high heat, pour in enough oil to coat the bottom of the pan. Add the ribs to the hot oil, and sear the ribs so they are browned well on all sides, about 3 minutes per side. Remove the ribs, and set aside.
  • In the same pan, transfer all the vegetables from the bowl, and stir to caramelize, and pick up all the brown bits. Add the meat back into the pot. Pour the wine over top. Ensure all is covered with the liquid and if not, top up with water.
  • Add the cocoa powder, brown sugar and peppercorns, and bring to a boil, cover with a lid or foil, and place in the oven until the meat is fork tender, about 3 hours. Remove the ribs to a platter, and strain out the solids to use for something else.
  • Boil the cooking liquid in a wide shallow pan until it is reduced by half. It will be richer, more flavorful and thicker. Add a nub of butter at the end for sheen and flavor.
  • Serve the short ribs on a mound of Garlic Mashed Potatoes, topped with Green Beans and Poached Vine tomatoes, recipes follow.
  • Slice the top off a garlic head and drizzle with olive oil. Sprinkle with salt, pepper and the fresh herbs. Wrap in a tin foil packet, and roast in the oven for about 1 hour.
  • Fill a large saucepan with water; add a few good pinches of coarse salt and the potatoes. Bring to a boil, reduce the heat and simmer until just fork tender. Do not overcook or the potatoes will be soggy. Drain off the water, leaving the potatoes in the pot.
  • Add the butter and cream to the potatoes, and mash well.
  • Remove the garlic from the oven. Squeeze the garlic cloves into the potatoes, and stir in. The consistency you want is rough, with some lumps. Season the potatoes with salt, and pepper, if desired.
  • In a large saute pan, add about 2 inches of olive oil. Bring to about 325 degrees F - just below frying temperature. Season with salt, herbs and toss in the garlic. Carefully place the tomatoes in the oil, and poach until they swell up and almost burst, about 3 to 4 minutes. Remove the tomatoes and use to garnish the beef short ribs.
  • Trim only the stem ends off the beans. Blanche the beans in a pot of salted boiling water for about 20 seconds. Drain, and immerse in an ice water bath to stop the cooking. Drain the beans on a towel. The beans should be original green in color and crunchy to the bite.
  • Slice the shallot into fine julienne. In a large saute pan, on high heat, add the butter and shallot. Stir until softened. Add the beans, and toss to warm through. Season with salt, and black pepper, if desired.
  • Serve the beans in a little mound on top of the beef short rib. Top with a poached stem of tomatoes.

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