Braised Beef Short Ribs
A great recipe for the Big game
Yields: 4 servings
Prep Time: 30 minutes
Grill Time: 175 minutes
• 8 beef short ribs
• Salt and pepper for seasoning
• 1/4 cup of all-purpose flour
• 4 tbsp. sunflower oil
• 1 large onion, diced
• 2 cups of cabernet
• 2 cups beef stock
• 1 huge, or 3 med-small garlic cloves, grated
• 1 sprig of fresh rosemay Creamy Mashed Potatoes
• 4 large Yukon gold or russet potatoes
• Salt to taste
• 3 tbsp. plain Greek yogurt
• 1 tbsp. butter
• 1/4 cup milk Roasted Heirloom Carrots
• 6 heirloom carrots of varying color
• 1 tbsp. melted butter
• Salt to taste
• 1 tbsp. brown sugar
1. Preheat grill to 350°F.
2. Season beef with salt and pepper, then dredge in flour.
3. Heat a Dutch oven or high-sided and oven safe pan (with a lid) over medium heat. Add half of the oil.
4. Fry the onion until it’s golden and translucent. Move the onion to the sides of the Dutch oven and add the remaining oil.
5. Sear all sides of the beef until browned.
6. Add the grated garlic to the beef and onion, then add the wine, stock and sprig of rosemary. Cover with a lid and place over indirect heat on the grill. Close the grill lid and cook untouched for 2 hours.
7. At the 2-hour mark, turn the grill down to 325°F. Toss the carrots with melted butter and then place them on a baking sheet. Season with salt and brown sugar. Place carrots on the grill to cook for 45 minutes.
8. While the carrots cook, peel, cut and boil the potatoes. When tender, drain the water and mash potatoes with butter, milk and Greek yogurt.
9. Season potatoes to taste and whip with a hand mixer.
10. To serve, place a big dollop of potatoes on a plate. Add a beef rib and lay carrots over top.
11. Using a spoon or ladle, carefully remove the fat from the sauce by skimming the top, then pour the sauce (free of fat) over the whole dish.