Braised Short Ribs, Mashed Potatoes & Grilled Carrot Salad

SUNDAY

Red Wine-Braised Short Ribs  |  Mashed Potatoes  |  Grilled Carrot Salad with Brown Butter Vinaigrette

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WARNING:  This dinner is not a “quickie”…but I promise you, your efforts will be well-rewarded.  This braise is a perfect Sunday dinner….


I have been craving short ribs for about a month but I just didn’t have the time to do all the necessary prep short ribs involve…namely a fresh batch of Beef Stock.  I needed to be home all day on Saturday so I had the time to make this wonderful stock…so, naturally, short ribs were in order for dinner tonight!

OK…so you have gone to check out the Beef Stock recipe and have learned that, in fact you need to start off with a Dark Chicken Stock!  Take your finger off of the CLOSE THIS WINDOW button!!  I am a huge fan of homemade stocks but, when everyday life happens…use a good store-bought brand (Better Than Bouillon is a product I recommend.  This paste in a glass jar allows you to play with the intensity of your stock.  I have always found stock from a box or can to be nothing more than colored water, void of any flavor). 

I had made a batch of Dark Chicken Stock a couple of weeks ago & stored in the freezer.  On Friday, I took out the necessary amount and let it thaw overnight.  Saturday morning, I began the process…

For the beef stock…

And now, for the short ribs…

Just a tip here…the recipe calls for 1 tablespoon of tomato paste but, after following the recipe exactly one time,  I have continued adding the whole of a 6 oz. can.  This increases the richness of the gravy as well as the depth of color.

And the Grilled Carrot Salad… [Note:  these carrots need to marinate for two hours]

The recipe calls for the sliced carrots being tossed into a bowl with the marinade.  I found it much easier to place the carrots in a large baking dish and tossing to coat with the marinade.

I do not have a grill pan large enough to accommodate all of the carrots so I used a non-stick roasting pan (coated with cooking spray) on the stovetop to “grill” the carrots.  My bunch took about 10 minutes to get to crisp-tender.

I removed the carrots to a plate and, in the same roasting pan, I whisked the butter & sherry vinegar to a simmer and reduced by half.

I decided to simplify this “salad” by just tossing the carrots in the brown butter vinaigrette.  They were spectacular…

The potatoes were mashed with unsalted butter & créme fraîche (with salt & pepper to taste).

The finished short ribs…

and now, the Sunday Dinner plate…

I wish you could have smelled the kitchen these past two afternoons…

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