Balsamic Braised Short Ribs

Name: Balsamic Braised Short Ribs
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 2 Plates, 2 serving(s)
Ingredients: 4 bone-in meaty beef short ribs; handful of multicolored cherry tomatoes; 1 pint sliced shiitake mushroom; good quality balsamic vinegar; olive oil; red pepper flakes; fresh ground pepper; flake sea salt; 2 medium potatoes, white or 2 medium yukon gold potatoes; 2 tablespoons butter; 1/4 cup heavy cream; 1 smashed and roughly chopped garlic clove; 1 small steam-in-bag packaged fresh green beans or 1 small French haricots vert

Submitted by Elizabeth W.

"With shiitake mushrooms, roasted tomatoes, garlic mashed potatoes, and sautéed green beans"

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photo by Elizabeth W.

Ready In:: 2hrs 10mins
Ingredients:: 13
Yields:: 2 Plates
Serves:: 2

ingredients

4 bone-in meaty beef short ribs
handful of multicolored cherry tomatoes
1 pint sliced shiitake mushroom
good quality balsamic vinegar
olive oil
red pepper flakes
fresh ground pepper
flake sea salt
2 medium potatoes, white or 2 medium yukon gold potatoes
2 tablespoons butter
¹⁄₄ cup heavy cream
1 smashed and roughly chopped garlic clove
1 small steam-in-bag packaged fresh green beans or 1 small French haricots vert

directions

Preheat oven to 350.
Season all sides of the short ribs with a generous amount of pepper and salt.
Brown ribs on all sides in a skillet drizzled with olive oil.
While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
Sauté mushrooms in skillet you just used to brown ribs for about 2 minutes.
Using a slotted spoon put mushrooms into dish with ribs.
Lightly drizzle olive oil over ribs and mushrooms.
Pour one tablespoon of balsamic vinegar over each rib (one per rib).
Sprinkle with salt & pepper.
Place lid and bake in lower middle third of oven for 2 hours.
While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
Drain potatoes, place back in pot and mash well.
Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
Sprinkle with salt and pepper, and pinch of red pepper flakes.
Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
Sauté for about 2 minutes until start to lightly brown.
Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
Garnish if you’d like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.

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RECIPE SUBMITTED BY

Elizabeth W.

Parkville, Maryland

I absolutely love to cook!! I love to create new dishes and experiment with new recipes I find. My cooking style is a bit on the gourmet side and I love a challenging dish! Watching the expressions on the faces of my family and friends as they take their first bite of my creations is what brings me joy. When I see their eyes light up and that smile spread across their lips...I know I've done my job well. Cooking brings me joy!

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