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Short Ribs For Dinner!

by on ‎02-26-2015 06:44 PM

After posting my photo of my short rib dinner I had while staying at the hotel during the snow storm, I was inspired to try my own Short-rib recipe... here it is!


Cider Braised Short Ribs with Vegetable Mash Ingredients


(Serving for 2)


 Ingredients:


2 cloves garlic


8 oz rainbow carrots (or organic carrots)


4 oz shallots


2 short ribs


1 tsp veal demi-glace (store bought)


2 TB light brown sugar, divided


2 TB Worcestershire sauce


1 cup Apple Cider


4 springs of thyme


1 sweet potato


1 small parsnip


1/2 cup Coconut Milk (or Buttermilk)


Olive Oil


Salt Pepper


 Directions: 


1. Prepare Ingredients


 


Mince garlic.  Rinse carrots, trim and discard tops and halve lengthwise on a diagonal.  peel shallots and cut into 1/2 inch pieces.


In small bowl, whisk together demi-glace and 1 cup water


2. Sear Short Ribs


Rinse short ribs and pat dry.  Season with salt and pepper both sides and rub 1/2 of brown sugar on top.


Heat 1 TB olive oil in large high sided pan over medium-high heat.  When hot, add short ribs and sear until browned on outside about 2-3 minutes per side.


Remove and set aside.


3. Saute Vegetables



Add garlic, carrot and shallot to pan from short ribs.  Over medium-high heat, cook until soft, about 5 minutes.  Add Worcestershire sauce and cook until reduced, scraping up brown bits on bottom of pan.


4. Braise Short Ribs


Return short ribs to pan and nestle into vegetables.  Add apple cider, thyme sprigs, demi-galce mixture and remaining light brown sugar.  Make sure ribs are submerge in liquid. Increase heat to high and bring to boil, then cover pan, reduce heat to medium and braise until very tender, about 35 minutes.


 


5. Make Mash




Peel sweet potato and parsnip.  Cut into 1 inch pieces.  Place in medium pot and cover with cold water.  Add generous pinch of salt and bring to boil.


Boil for about 10 minutes or until tender then drain and transfer to bowl.  Add coconut milk (or buttermilk) and mash until smooth.  Add salt and pepper to taste.


6. Final



When rib are done, remove short ribs from pan and set aside, reserving vegetables.  Increase heat to high and bring to a boil.  Boil uncovered until liquid is reduced by half, about 5 minutes.


Divide short ribs, carrot and vegetable mash evenly between plates.  Spoon over sauce and serve!


 


I hope you enjoy!! Be sure to check out my Facebook page for more recipes, fashion fun, beauty banter, and some pictures from home every once and while!