Braised Short ribs with Asparagus and Mash potatoe
Braised short ribs with asparagus and mashed potatoes involves slow-cooking beef ribs, steaming asparagus, and mashing potatoes with butter and milk.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Short Ribs (cut into individual ribs) | 1 | Kilogram |
| Salt (for seasoning) | 2 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Olive Oil (for searing) | 2 | Tbsp |
| Onion (large, chopped) | 1 | Count |
| Carrot (medium, chopped) | 2 | Count |
| Celery Stalk (chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Tomato Paste (for flavor) | 2 | Tbsp |
| Red Wine (dry) | 500 | Milliliter |
| Beef Broth (low sodium) | 500 | Milliliter |
| Bay Leaf (for aroma) | 2 | Count |
| Thyme (fresh) | 1 | Bunch |
| Russet Potatoes (peeled and quartered) | 1 | Kilogram |
| Butter (unsalted) | 100 | Gram |
| Whole Milk (warmed) | 250 | Milliliter |
| Asparagus (trimmed) | 1 | Bunch |
Instructions
- Season the beef short ribs with salt and black pepper.
- Heat olive oil in a large oven-safe pot over medium-high heat and sear the ribs until browned on all sides. Remove and set aside.
- In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes.
- Add garlic and tomato paste to the pot, cooking for another 2 minutes.
- Pour in red wine, scraping up any browned bits from the bottom of the pot. Simmer for 5 minutes.
- Add beef broth, bay leaves, and thyme. Return the ribs to the pot, cover, and braise in a preheated oven at 160°C for 2.5 hours.
- Boil potatoes in salted water until tender. Drain and mash with butter and warm milk until smooth.
- Steam asparagus until tender, about 5 minutes.
- Serve the braised ribs with mashed potatoes and asparagus on the side.
Prep
- Thaw beef short ribs if frozen.
- Warm whole milk before mashing potatoes.
Kitchen equipment
Large Oven-safe PotPotato MasherSteamer Basket