Spicy Braised Beef Ribs with Creamy Herbed Mashed PotatoesPrep: 20 min Cook: 2 hours Servings: 6by Rashawnda Martin2 recipes>
- 1 tablespoon unsalted butter
- 3 medium onion, chopped
- 4 large celery sticks, chopped
- 2 large carrots, chopped or 1 can drained
- 4 tablespoons tomato paste
- 3 to 4 tablespoons all-purpose flour
- 1 bottle dry red wine (I used Cabernet Sauvignon)
- 4 cups beef or chicken stock
- 5 tablespoons olive oil
- 6 to 8 beef ribs with bone (about 3 pounds)
- Salt and ground pepper to taste.
- In a large wide and heavy-bottomed pot, melt the butter. Add the onion, celery and carrots, and cook over medium heat, covered for 5 minutes, until the vegetables are softened slightly.
- Uncover and cook an additional 3 minutes, until the vegetables
- are slightly browned.
- Stir in the tomato paste, then add the flour and cook for 1 minute, stirring. Add the wine and stock and bring to a simmer.
- Note: To make them spicy i added a tablespoon of cayenne pepper to the pot...its optional if you like spicy foods.
- As the vegetables are cooking, heat the olive oil in a large skillet until simmering.
- Season the ribs with salt and pepper on all sides.
- Add 4 to 5 tablespoons of olive oil to pan and heat.
- Add ribs to the pan and cook over high heat, turning until each side is browned.
- Brown the ribs in batches if your skillet, like mine, isn’t large enough for all 6 at once.
- Transfer the short ribs to the pot.
- Cover and cook over medium low heat until the ribs are very tender, about 2 hours.
- Transfer the ribs to a plate and remove the bones.
- Skim off fat from the top of the casserole.
- Boil until reduced to 2 cups, about 10 minutes.
- Return the meat to the sauce and simmer over low heat until heated through.
- Mashed potatoe:
- Boil potatoes until soft.
- Mash potoatoes up.
- Add butter, garlic salt, pepper, chives, and milk then mix until creamy.
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