Braised Short Ribs with Mashed Potatoes and Lemon Broccolini

150 mins
Serves 1
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Directions

  1. 1Chop an onion, three celery stalks, and three carrots.
  2. 2Combine Kinder's The Blend seasoning, Creole seasoning, paprika, and cayenne pepper in a small glass.
  3. 3Trim excess fat off the short ribs.
  4. 4Pat the seasoning mixture into the short ribs.
  5. 5Add olive oil to a Dutch oven and sear the short ribs on each side for about 3-4 minutes until a nice crust forms.
  6. 6Remove the short ribs from the Dutch oven.
  7. 7Scrape the bottom of the pan to release flavor.
  8. 8Add the chopped vegetables (onion, celery, carrots) to the Dutch oven.
  9. 9Add a few tablespoons of tomato paste and Worcestershire sauce to the vegetables.
  10. 10Pour in half a bottle of red wine and let it simmer down for about 10 minutes.
  11. 11Add the seared short ribs back into the Dutch oven.
  12. 12Pour in 4 cups of beef broth.
  13. 13Add a large glob of Better Than Bouillon beef paste.
  14. 14Add fresh rosemary, thyme, and basil.
  15. 15Cover the Dutch oven and place it in the oven at 350°F (175°C) for about 2.5 hours.
  16. 16Wash, peel, and chop 5 potatoes.
  17. 17Boil the chopped potatoes in chicken stock.
  18. 18Once the potatoes are done, drain them and add to a bowl.
  19. 19Add 1/3 cup of milk, 3 tablespoons of butter, Boursin, roasted garlic paste, and seasoning to the potatoes.
  20. 20Mash the potatoes until well combined and creamy.
  21. 21Chop the ends off the broccolini.
  22. 22Blanch the broccolini in boiling water for about 3 minutes.
  23. 23Sear the broccolini in butter with freshly chopped garlic, salt, and pepper.
  24. 24Finish the broccolini with a squeeze of lemon.
  25. 25Pull the short ribs out of the oven.
  26. 26Remove the short ribs from the Dutch oven.
  27. 27Strain the liquid and vegetables from the Dutch oven into a pan to make the sauce.
  28. 28Reduce the strained sauce for 20-30 minutes.
  29. 29Add 3 tablespoons of cold butter to the reduced sauce and mix until incorporated.
  30. 30Baste the short ribs in the glaze.
  31. 31Serve the short ribs on top of the mashed potatoes and alongside the broccolini.

Ingredients

  • 1 onion
  • 3 celery
  • 3 carrots
  • Kinder's The Blend seasoning
  • Creole seasoning
  • paprika
  • cayenne pepper
  • short ribs
  • olive oil
  • tablespoons tomato paste
  • Worcestershire sauce
  • 0.5 bottle red wine (Cabernet Sauvignon)
  • 4 cups beef broth
  • Better Than Bouillon beef paste
  • fresh rosemary
  • fresh thyme
  • fresh basil
  • 5 potatoes
  • chicken stock
  • 0.33 cup milk
  • 3 tablespoons butter
  • Boursin
  • roasted garlic paste
  • seasoning for potatoes (salt, pepper, garlic powder, dried parsley)
  • broccolini
  • garlic (freshly chopped)
  • salt
  • pepper
  • lemon
  • 3 tablespoons cold butter for sauce

Equipment

cutting boardknifebowlDutch oventongswooden spoonlarge potstrainerfrying pan

Tips

  • Scrape the bottom of the pan to get flavor loose after searing the short ribs.
  • Go to a butcher instead of a grocery store for short ribs to get less fatty cuts.