Description
A hearty dish featuring tender beef short ribs braised in apple cider vinegar, served with creamy buttery mashed potatoes.
Ingredients
Scale
- 4 pounds beef short ribs
- 1 cup apple cider vinegar
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 pounds potatoes, peeled and cubed
- 1/2 cup butter
- 1/2 cup milk
- Salt to taste
Instructions
- Preheat your oven to 325°F (165°C).
- Season the short ribs generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear the short ribs until browned on all sides, about 3-4 minutes per side. Remove them from the pot and set aside.
- In the same pot, add the chopped onions and minced garlic. Sauté until softened, about 3-5 minutes.
- Pour in the apple cider vinegar and beef broth, scraping up any browned bits from the bottom of the pot. Stir in the brown sugar.
- Return the short ribs to the pot, ensuring they are submerged in the liquid. Cover the pot with a lid and place it in the preheated oven. Braise for about 3 hours, or until the meat is tender and falling off the bone.
- While the ribs are braising, boil the peeled and cubed potatoes in salted water until they are tender, about 15-20 minutes. Drain the potatoes and return them to the pot.
- Add butter, milk, and salt to the drained potatoes, and mash until smooth and creamy.
- Serve the braised short ribs over a generous scoop of buttery mashed potatoes, spooning some of the braising liquid over the top.
Notes
For added elegance, garnish with freshly chopped parsley. This dish pairs beautifully with red wine or spiced apple cider.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 100mg