Name: Braised Short Ribs
Prep time: 20 min
Cook time: 150 min
Ingredients: 2 Beef short ribs (bone in); Salt and pepper; Avocado oil; ¼ Onion (chopped); ½ Carrot (chopped); 1 stalk Celery (chopped); 2 cloves Garlic (minced); 2 TBSP Tomato paste; 2 cups Red wine (example Cabernet Sauvignon); 1 cup Beef broth; 1 Bay leaf; 2 sprigs Fresh thyme; 2 cups Potatoes (peeled and diced); 3 TBSP Butter; ¼ cup Heavy cream; ½ Peach (cubed); ½ Lemon (juiced); 10 Fresh mint; ½ oz Hot honey ((you could use regular honey, agave, or maple syrup )); 2 oz Bourbon; Ginger beer (to top)

Braised Short Ribs

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Prep Time: 20

Cook Time: 2 30

Servings:

Calories: 771kcal

Ingredients

Short Ribs

2 Beef short ribs bone in
Salt and pepper
Avocado oil
¼ Onion chopped
½ Carrot chopped
1 stalk Celery chopped
2 cloves Garlic minced
2 TBSP Tomato paste
2 cups Red wine example Cabernet Sauvignon
1 cup Beef broth
1 Bay leaf
2 sprigs Fresh thyme

Mashed Potatoes

2 cups Potatoes peeled and diced
3 TBSP Butter
¼ cup Heavy cream

Peach Smash Bourbon

½ Peach cubed
½ Lemon juiced
10 Fresh mint
½ oz Hot honey (you could use regular honey, agave, or maple syrup )
2 oz Bourbon
Ginger beer to top

US Customary - Metric

Instructions

Prep the ingredients per the instructions above.
Salt and pepper the beef short ribs on all sides and dry with a paper towel. In a dutch oven or pot over medium high heat, add avocado oil. Once heated, sear the short ribs on all sides until golden brown, around 3-5 minutes per side. Remove from the pot.
In the same pot, add the onion, carrot, and celery and saute until translucent, around 5-8 minutes, salting as you go. Once cooked through, add the minced garlic and saute another 2 minutes. Add tomato paste and coat the vegetables with it, and cook until it turns a darker rust color, around 3-5 minutes.
Deglaze with the red wine and scrape up any bits that are sticking to the bottom of the pan with a wooden spoon. Add the beef back and make sure the liquid is halfway up the sides of the beef. If it is too low, add more wine or beef stock. Add bay leaves and thyme and bring up to a low simmer. Add a lid and transfer to the oven. Cook for 1 hour, remove from the oven and flip the short ribs over, add the lid back and cook in the oven for another hour.
Once tender, remove the short ribs from the oven and place on stovetop., remove the shortiribs from the pot and set aside. Strain the sauce through a fine mesh strainer into a bowl and discard the vegetables. Add the liquid back to the pot and put it over medium heat stovetop. Bring to a simmer and reduce the liquid for 10-15 minutes until it is thickened and reaches nappe (can coat the back of a spoon). Add the beef back for a few minutes to reheat.
Peel and cut potatoes into bite-sized chunks so they all cook evenly. Add to the pot once the water is boiling and reduce to a simmer.
Finish the potatoes: In a saucepan, melt the butter. Once the butter is melted, stir in the cream to warm, remove from the heat, and set aside.
Check the potatoes by inserting a fork into them; once the fork slides in and out with ease, take off the heat and strain out all of the water.
Mash the potatoes with a fork or potato ricer and return to the pot. Slowly add in the cream and butter mixture and whip until smooth. Season with salt and pepper to taste. Keep warm until you are ready to serve.
Add peach, lemon juice, mint, and honey to a shaker and muddle gently. Add in bourbon and shake. Pour into a glass over ice. Top with ginger beer.
Serve the short ribs over mashed potatoes and peach smash bourbon.

Nutrition