Braised Short Ribs over Mashed Potatoes

Braised Short Ribs Recipe

If you’re in need of comfort food that warms the house and fills it with delicious smells, these braised short ribs are exactly what you’re looking for.

Braised Short Ribs over Mashed Potatoes

What are Short Ribs

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. Short ribs consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. There are two major types of cuts when referring to short ribs. First, the flanken is cut across the bone and leaves the bone just 1 to 2 inches (2.5 to 5.1 cm) in length. Second, the English is cut parallel to the bone and leaves the bone up to 6 inches (15 cm) in length.

What is Braising

Braising (from the French word, “braiser”) is a combination of two cooking methods. First, you sear the meat at a high temperature. Second, in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (adding flavor) the meat is further cooked until it’s time to serve.

Braised Short Ribs over Mashed Potatoes

In Love with Braised Short Ribs

The braised short ribs are a favorite in our family and are requested often for two reasons:

  1. They taste great and everyone cleans their plates
  2. The leftovers make the best breakfast (get the Short Rib Scramblers recipe here)
Braised Short Ribs over Mashed Potatoes

Paleo Braised Short Ribs Recipe
Paleo Braised Short Ribs Recipe

Recipe: Braised Short Ribs over Mashed Potatoes

By Kendra Benson  ,   , ,

November 14, 2016

This is the mother of all comfort foods. The house smells delicious and even the kids will ask for seconds. Not to mention lots of leftovers (which means less time in the kitchen for you).

View more images and read the blog post

  • Prep: 20 mins
  • Cook: 4 hrs

Ingredients

Ribs

4 lbs Boneless Beef Short Ribs

Sea Salt

Fresh GroundBlack Pepper

1 Tbsp Avocado or Olive Oil (we use Chosen Foods Avocado Oil)

Braising Liquid

1 large Yellow Onion, diced

2 stalks Celery, diced

2 tsp mince Garlic, Cloves

1/2 cup Red Wine

1/4 cup Balsamic Vinegar

2/3 cup Paleo Balsamic Ketchup

1 can Diced Tomatoes

3 Tbsp Coconut Aminos

2 Tbsp Coconut Sugar

Directions

1Preheat the oven to 280°F.

2Combine all 'Braising Liquid' ingredients in a bowl and stir until combined. Set aside.

3Dry the ribs thoroughly with paper towels and season generously with salt and pepper.

4Heat the oil in the bottom of a heavy skillet over high heat. When the oil is hot, brown the ribs on all sides, being sure not to crowd the pan. This will likely take 2 batches to brown them all.

5Place browned ribs in a large oven-safe pot, dutch-oven, or other similar oven-safe container with a lid. I use a large stoneware bowl from Pampered Chef and lid it with another stoneware casserole dish.

6Place lidded dish in the oven a rack below center. Cook for 3-4 hours (the longer the better, but 3 hours is fine if you're in a time crunch).

7Remove from oven and very carefully remove the lid away from your face (trust me, you don't want steam burns on your eyelids!).

8Serve ribs over mashed potatoes (red or Yukon gold are our favorites). Spoon extra braising liquid over the ribs and potatoes.

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