Braised Short Ribs with Mashed Potatoes and Lemon Broccolini
Directions
- 1Chop an onion, three celery stalks, and three carrots.
- 2Combine Kinder's The Blend seasoning, Creole seasoning, paprika, and cayenne pepper in a small glass.
- 3Trim excess fat off the short ribs.
- 4Pat the seasoning mixture into the short ribs.
- 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.
- 6Remove the short ribs from the Dutch oven.
- 7Scrape the bottom of the pan to release flavor.
- 8Add the chopped vegetables (onion, celery, carrots) to the Dutch oven.
- 9Add a few tablespoons of tomato paste and Worcestershire sauce to the vegetables.
- 10Pour in half a bottle of red wine and let it simmer down for about 10 minutes.
- 11Add the seared short ribs back into the Dutch oven.
- 12Pour in 4 cups of beef broth.
- 13Add a large glob of Better Than Bouillon beef paste.
- 14Add fresh rosemary, thyme, and basil.
- 15Cover the Dutch oven and place it in the oven at 350°F (175°C) for about 2.5 hours.
- 16Wash, peel, and chop 5 potatoes.
- 17Boil the chopped potatoes in chicken stock.
- 18Once the potatoes are done, drain them and add to a bowl.
- 19Add 1/3 cup of milk, 3 tablespoons of butter, Boursin, roasted garlic paste, and seasoning to the potatoes.
- 20Mash the potatoes until well combined and creamy.
- 21Chop the ends off the broccolini.
- 22Blanch the broccolini in boiling water for about 3 minutes.
- 23Sear the broccolini in butter with freshly chopped garlic, salt, and pepper.
- 24Finish the broccolini with a squeeze of lemon.
- 25Pull the short ribs out of the oven.
- 26Remove the short ribs from the Dutch oven.
- 27Strain the liquid and vegetables from the Dutch oven into a pan to make the sauce.
- 28Reduce the strained sauce for 20-30 minutes.
- 29Add 3 tablespoons of cold butter to the reduced sauce and mix until incorporated.
- 30Baste the short ribs in the glaze.
- 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.
Related recipes
Corn Bread Pudding
American · Side
Disney Cornbread
American · Side
Jiffy Cornbread Hack
American · Side28m
Improved Jiffy Cornbread
American · Side
Corn Casserole
American · Side
Roasted Carrots
American · Side1h 20m
Cheesy Fiesta Potatoes
American · Side
Cheddar Bay Biscuits
American · Side
Dirty Cabbage
American · Side1h 5m
Creamed Corn Casserole
American · Side35m
Christmas Potatoes
American · Side1h 30m
Copycat Texas roadhouse dinner rolls with cinnamon butter
American · Side