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Braised short rib with horseradish whipped potatoes and roasted carrots
Braised short rib with horseradish whipped potatoes and roasted carrots

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Citrus fruit will be one of the best things that you might have for your desserts, rather than having a piece of cake or ice cream. In addition to vitamin C, you will find that there are lots of other health benefits that you will find in these kinds of fruits. One desert that I have always enjoyed is orange pieces mixed together with shredded coconut and mixed together with a gentle honey dressing.

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We hope you got benefit from reading it, now let’s go back to braised short rib with horseradish whipped potatoes and roasted carrots recipe. To make braised short rib with horseradish whipped potatoes and roasted carrots you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to cook Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. You need meaty short ribs (about 31/2 lbs)
  2. Take chopped carrots
  3. Provide chopped celery
  4. Prepare Medium yellow onion chopped
  5. Take large garlic cloves chopped
  6. Get sliced baby Bella
  7. Take red wine
  8. Provide Bold beef stock (veal stock if you can find it)
  9. Prepare tomato paste
  10. Provide Minced flat leaf parsley to finish
  11. Provide dry thyme
  12. Use ap flour
Steps to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
  2. Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side.
  3. Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes
  4. Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes.
  5. Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender.
  6. Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce.
  7. Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish.

It's an easy and delicious dish. Heat the oil or shortening in a Dutch oven over high heat; brown short ribs on all sides. Add beef broth to the pot. Short Rib Roast Recipes on Yummly Beef Short Rib Pot Roast and GoulashChef Richard.

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