Holy Guacamole! These short ribs do take a bit of effort at the beginning but man oh man are they ever delicious! I have made these twice now and love them a little more each time I cook them. I like to buy the shortribs whenever they are on sale and then store them in the freezer til I’m ready to cook em. I got both packs for a total of 8 bucks, that’s a deal and a half! Anyway, I got this recipe from Cooking Light and it is rather lengthy, so I’ll just post it as is and add my comments. I did transfer this to the crockpot because I love my crock, so I will add that into the directions as well. You can totally cook it just as they tell you, but the crockpot is lower stress, you don’t have to worry about it burning in the oven if you drink too much wine and forget!
Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
4 pounds beef short ribs, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
2 cups finely chopped red onion
1/4 cup minced garlic (about 12 cloves)
2 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed brown sugar
2 cups chopped plum tomato
2 1/2 pounds baking potatoes, peeled and cut into quarters
3/4 cup warm 1% low-fat milk
2 tablespoons fat-free sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat oven to 300°. (or don’t if you are crock potting it)
To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
———————–At this point I transferred everything to the crock pot, set it on high for 6 hours and left it!————————–
Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.
End result: juicy fall-off the bones meat. Also the potatoes have a nice little kick that goes great with the balsamic sauce, yummy!