Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, braised beef short ribs with garlic mashed potatoes. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

braised beef short ribs with garlic mashed potatoes is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it’s quick, it tastes yummy. braised beef short ribs with garlic mashed potatoes is something that I’ve loved my entire life. They’re fine and they look fantastic.

Beef Is Regarded As One Of The Most Nutrient Rich Meats Available. Rinse the meat, pat dry and truss with butcher's twine, if desired. Cut the garlic bulb in half horizontally and sear, cut-side down, in the roasting pan. In a large bowl, combine the onion, celery, carrots, beets and garlic.

To begin with this recipe, we have to prepare a few ingredients. You can have braised beef short ribs with garlic mashed potatoes using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make braised beef short ribs with garlic mashed potatoes:

1. Get 2 carrots
2. Take 1 stalk celery
3. Get 3 tbsp olive oil
4. Get 1 liter red wine
5. Prepare 2 cup beef stalk
6. Get 1 tbsp salt
7. Prepare 2 lb boneless beef short rib
8. Take 4 potatoes
9. Take 1 clove garlic
10. Take 1/2 onion
11. Make ready 1 tbsp butter
12. Make ready 5 clove garlic

Remove all of the short ribs and set aside. Bring to a boil, cover, and transfer to the oven. Taste sauce and adjust the seasonings if needed. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson.

Steps to make braised beef short ribs with garlic mashed potatoes:

1. preheat oven to 280°F
2. add carrots, celery, and onion to a large pot or dutch oven and brown over medium heat with olive oil.
3. salt and pepper the short ribs and quickly sear them in olive oil over medium heat, ( do not cook thru)
4. once the meat is seared, add the meat to the pot with the celery, onion and carrots and add a the wine and beef broth
5. cover and put in the oven for 4 to 5 hours ( it's done when the meat can be easily pulled apart with a fork.
6. when there is about 1 hour left, roast the garlic bulb in the oven in tin foil.
7. with about 20 mins left quarter the potatoes and boil them in salted water (skin on), then drain and mash with the roasted garlic and a tbsp of butter
8. for perfect gravy, remove the meat and vegetables and let the remaining liquid reduce over high heat on the stove top. salt and pepper to taste

Taste sauce and adjust the seasonings if needed. Serve with Garlic Mashed Potatoes and Pan-Roasted Root Vegetables." From The Balthazar Cookbook by Keith McNally, Riad Nasr and Lee Hanson. As with all tough cuts of meat, short ribs are best when braised. A long and gentle simmer breaks down the abundant fat and connective tissue, rendering the ribs tender and velvety in texture. Veal stock adds its own inherent silky richness.

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