Mediterranean cuisine

Medium

Braised Short Ribs With Caramelized Vegetables and Mashed Purple Potato

Name: Braised Short Ribs With Caramelized Vegetables and Mashed Purple Potato
Prep time: 30 min
Cook time: 3 hr
Total time: 3 h 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1½ qt. Cold water; 1 lb. Purple potatoes peeled and cut in half.; Roast vegetables; 2 tbsp. Extra virgin olive oil; 6 large Mushrooms; 3 large Radish; 1 small Fennel, large-diced; 2 medium Sunchoke; 2 cup Celery, diced; 34 sprigs Fresh thyme; 2 ea. Bay leaves; 1/2 whole Garlic cloves, cut in half.; ㅤ ㅤ Salt to taste; ㅤ ㅤ Pepper to taste; 1 tbsp. Olive oil; 1 tbsp. Olive oil; 1 tbsp. Olive oil; Beef short ribs; 2.5 lb. Beef short ribs; 2 tsp. Pepper; 2 tsp. Salt; 45 tbsp. Extra virgin olive oil; 2 tbps Tomato paste; 1 ea. Leek, cleaned and large-diced, white part only; 1 cup Onion, chopped; Celery; 2 ea. Shallot; 3 ea. Carrots roughly diced.; 1/4 tsp. Salt; 1/4 tsp. Pepper

Comfort food at its finest. Just what a cold night ordered. The ribs fall off the bone easily. Well worth considering buying organic grass-fed beef ribs, they have excellent marbling that reassures you that you will produce a beautiful end dish with succulent deep flavors. The meal is made complete with the gourmet style vegetable medley and the purple mash potatoes. Drizzles or lashings of that luscious silky rich gravy capture everything on the plate.

Chef Alessandro Serni

RATING LIKE SAVE PRINT

Braised Short Ribs With Caramelized Vegetables and Mashed Purple Potato

5 stars rating if you like it!

Done

Recipe

PRE TIME: 30 min

COOKING TIME: 3 hr

TOTAL TIME: 3 hr 30 min

4 SERVING

Ingredients:

1½ qt. Cold water
1 lb. Purple potatoes peeled and cut in half.
Roast vegetables
2 tbsp. Extra virgin olive oil
6 large Mushrooms
3 large Radish
1 small Fennel, large-diced
2 medium Sunchoke
2 cup Celery, diced
34 sprigs Fresh thyme
2 ea. Bay leaves
1/2 whole Garlic cloves, cut in half.
ㅤ ㅤ Salt to taste
ㅤ ㅤ Pepper to taste
1 tbsp. Olive oil
1 tbsp. Olive oil
1 tbsp. Olive oil
Beef short ribs
2.5 lb. Beef short ribs
2 tsp. Pepper
2 tsp. Salt
45 tbsp. Extra virgin olive oil
2 tbps Tomato paste
1 ea. Leek, cleaned and large-diced, white part only
1 cup Onion, chopped
Celery
2 ea. Shallot
3 ea. Carrots roughly diced.
1/4 tsp. Salt
1/4 tsp. Pepper
3 ㅤ Bay leaves
56 sprigs Fresh thyme
500 ml Red wine
1/2 cup Fennel
1 spring Rosemary
1 qt. Beef stock
Mashed Purple Potato
1/2 cup Milk or cream
4 tbsp. Butter, divided
1/4 tsp. Salt
1/4 tsp. Pepper

Directions:

Step 1

Preheat the oven 350°F 180°C.

Step 2【Short ribs】

In a hot skillet, pan add some oil season the short ribs with salt and pepper and begin to sear on each side for approx 3-4 minutes. Place the pan in the oven for 20 minutes.

Step 3

Root Vegetable: heat some olive oil in a skillet and sauté the mushrooms, radishes, fennel, sun-chokes, celery, thyme, bay leaves, garlic, salt, and pepper, cook until golden and caramelized. Place them in an oven-proof dish. set aside to bake later.

Step 4

Take the ribs: from the oven and place on the stove, add the tomato paste and cook for 1-2 minutes, then add the celery, leeks, onions, shallots, and carrots. Season with salt and pepper. Add the red wine and cook down reducing to approximately half the liquid then add the stock bay leaves and thyme, rosemary, and fennel, cover and return to the oven. Bake for approx 2 hours or until the meat pulls away from the bone easily.

Step 5

Boil: the purple potatoes until tender drain and mash them to your consistency then add a little butter, cream or milk salt and pepper. The purple color will enhance the mashing.

Step 6

Root vegetables: Place the seared vegetable medley in the oven for 3-5 minutes.

Step 7

Serve your meal and enjoy.