Balsamic-brown Sugar Short Ribs With Garlic Mashed Potatoes


Serving 4 people


240 min



Ingredients

  • balsamic vinegar 1 tablespoon balsamic vinegar
  • bay leaves 2 bay leaves
  • brown sugar 2 tablespoons brown sugar
  • butter 3 tablespoons butter
  • garlic 4 cloves garlic
  • kosher salt Kosher salt and freshly ground black pepper
  • low sodium beef broth 2 cups low-sodium beef broth
  • milk 1/4 cup milk
  • olive oil 1 tablespoon olive oil
  • onion 1 medium onion, chopped (about 1 cup)
  • orange zest 1 (1- by 3-inch) strip of orange zest, white pith removed
  • red skin potatoes 2 pounds red-skin potatoes
  • red wine 1/2 cup red wine
  • short ribs 4 (6 to 8-ounce) pieces boneless short ribs
  • sour cream 1/2 cup sour cream
  • worcestershire sauce 2 tablespoons Worcestershire sauce
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How to make it

  1. 1
  2. Adjust oven rack to lower-middle position and preheat oven to 325°F. Coat a large Dutch oven with olive oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid overcrowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip short ribs and add onions and garlic. Continue cooking, stirring occasionally, until short ribs are browned on second side and onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
  3. 2
  4. Add red wine to pan. Bring to a boil and let it simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven to cook until meat is fork-tender and sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping meat once during cooking.
  5. 3
  6. While the meat is cooking, bring potatoes and garlic to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes.
  7. Drain, return to pot and add butter, milk and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
  8. 4
  9. When short ribs are done cooking, discard bay leaves and orange zest. Season salt to taste with salt and pepper. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib, and spoon with sauce.
  10. Serve immediately.