Beef Short Ribs with Potato-Carrot Mash
Everyday Food (September 2012)
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(This photo: Andrew Purcell/Everyday Food)

Prep Time: 30 minutes
Total Time: 1 1/2 hours
Serves 6

Notes from Zach and Clay of The Bitten Word:

  • If you’d like to make these short ribs but don’t own a pressure cooker, here’s what we recommend: follow the recipe as written, omitting the steps for the potato-carrot mash. Brown the short ribs in a Dutch oven on all sides. Remove them to a plate. Saute the onions, garlic and herbs. Add the liquid, return the short ribs to the pan. Cover and simmer over low heat until short ribs are falling off the bone, 3 1/2 to 4 hours. Make the mash seperately by steaming the vegetables and the proceeding as instructed.
  • We served these short ribs with a sweet potato and carrot mash, subbing 2 sweet potatoes for the 2 russets.

Ingredients

3 tablespoons unsalted butter, divided
1/2 cup all-purpose flour
6 beef short ribs (about 3 1/4 pounds)
Salt and pepper
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
3/4 cup dry red wine, such as Cabernet Sauvignon
2 russet potatoes, peeled and cut into 2-inch pieces
4 medium carrots, cut into 2-inch pieces

Directions

In 6-quart pressure cooker, melt 1 tablespoon butter over medium-high. Place flour in a shallow dish. Season beef with salt and pepper, then coat in flour, shaking off excess. Add beef to pressure cooker and cook until browned on all sides, about 8 minutes. (Brown beef in batches, if necessary.) Transfer to a plate. Add onion, garlic, and thyme to pressure cooker and saute until soft, 4 minutes. Add red wine and 1/4 cup water and cook, stirring and scraping up browned bits with a wooden spoon, 1 minute. Return beef to pressure cooker.

Fill steamer basket insert with potatoes and carrots and place over meat. Secure lid and bring to high pressure over medium-high heat; reduce heat and cook until meat is tender, about 50 minutes (adjust heat to maintain pressure). Remove from heat, vent pressure, and remove lid.

Transfer vegetables to a bowl with remaining 2 tablespoons butter, and mash; season with salt and pepper. Serve short ribs with potato-carrot mash and drizzle with cooking liquid.

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