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Directions for: Braised Beef Short Ribs with Loaded Mashed Potatoes and Mushroom Kale Saut
Ingredients
Beef Short Ribscup salt
cup sugar
5 lb(s) full slab uncut bone-in beef short ribs
cup vegetable oil
2 onions, coarsely chopped
2 small carrots, coarsely chopped
2 stalks celery, coarsely chopped
1 ripe tomato, quartered
4 cloves garlic
2 bay leaves
2 pods star anise
3 cups (1 bottle) red wine
4 cups low-sodium beef broth
cup Worcestershire sauce
several sprigs fresh thyme
Potatoes & Beef Prep3 large russet potatoes
6 strips bacon
Mushroom and Kale Sautcup butter
2 cloves garlic, finely chopped
2 lb(s) cleaned mixed mushrooms (chanterelles, oyster, shiitakes, portobello, creminies), coarsely chopped
4 cups kale, washed and torn into 2-inch pieces
salt and pepper
Assemblycup butter
cup sour cream
1 cup aged Cheddar cheese, grated
3 green onions, sliced
salt and pepper, to taste
Directions
Beef Short Ribs1. To make brine for the short ribs, mix together 8 cups of water, salt, and sugar in a large re-sealable container.
2. Submerge the beef short ribs in the brine and refrigerate for 4 to 6 hours.
3. Remove short ribs from brine and pat dry with dry clean paper towels; discard brine.
4. Preheat oven to 300F.
5. To sear the beef, heat a large skillet over medium heat and add vegetable oil.
6. Sear beef for 2 minutes on the first side until golden brown and caramelized; flip and continue searing for an additional 2 minutes.
7. Transfer beef to a braising dish or roasting pan; add onions, carrots, celery, tomato, garlic, bay leaves, star anise, red wine, beef broth, Worcestershire sauce, and thyme.
8. Bring mixture to a boil over high heat; cover with metal foil or a tight-fitting lid, and place into the oven to braise.
9. Braise for 3 hours, or until meat is tender, easily penetrated with a fork, and separates easily from the bone.
10. After 3 hours, remove ribs from the oven and let rest, preferably overnight in the fridge.
Potatoes & Beef Prep1. Preheat oven to 400F.
2. To make the loaded potatoes, wrap potatoes in metal foil and roast for 60 minutes, or until fork tender.
3. While potatoes roast, remove the ribs from the fridge and skim off any solidified fat on the jus.
4. Remove beef short ribs from the jus and pull bones out of the meat; cut short ribs into 2-x-4-inch rectangles.
5. Transfer the remaining braising liquid to a saucepan and bring mixture to a boil over medium heat; heat liquid for 10 to 15 minutes, or until reduced by half.
6. Pour the braising liquid, including vegetables and herbs, into a food processor. Blend until coarsely pured and pour liquid through a sieve back into the saucepan.
7. Place sauce back over medium low heat and adjust salt and pepper to taste; keep warm.
8. To preheat the short ribs, place them in a microwave-safe lidded container and microwave on high for 2 to 3 minutes on high.
9. Place short ribs into a braising dish with some of the reserved jus. In the last 8 minutes of baking, place ribs into the oven with the potatoes to reheat.
10. While the ribs and potatoes are in the oven, preheat one large pan and one medium pan over medium heat.
11. To cook the bacon for the potatoes, cut the bacon strips into -inch pieces and fry until crisp in the medium pan; reserve for later use.
Mushroom and Kale Saut1. To make the kale and mushroom saut, heat butter in the second pan and add garlic; cook and stir for 1 minute.
2. Add the chopped mushrooms to the pan and season with salt and pepper.
3. Stir and cook for 2 minutes, or until mushrooms have begun to wilt and started to release some of their moisture.
4. Add the kale to the pan and stir and cook for an additional 2 minutes, until the kale turns a vibrant green and starts to wilt; keep mixture warm.
Assembly1. Once the potatoes and ribs are done, remove from the oven. Cut potatoes in half and remove the flesh from the potato skins.
2. Spoon potato flesh into a large bowl and stir in reserved bacon, butter, sour cream, Cheddar, green onions, and a pinch of salt and pepper.
3. Mash potatoes together with a fork, leaving them slightly lumpy.
4. To serve, plate braised short ribs with extra jus, mashed potatoes, and the mushroom and kale saut.
See more: Beef, Braise, Dinner, Main, Mushrooms, Potatoes, Saute, Vegetables