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Balsamic-braised Short Ribs with Pan Sauce over Roasted Garlic Mashed
Potatoes
Restaurant: Solstice Kitchen and Wine Bar
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 Aris' Pairing For This Dish: 2003 Domaine Serene - Evenstad Reserve Pinot Noir |
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Ingredients
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4 1 lb beef short ribs - 1 1/2 - 2 inches thick
olive oil for sautéing
salt & pepper
Braising Sauce
1 cup onion
1/2 cup carrots
1/2 cup celery
3 cloves garlic, smashed
1 cup red wine
1 cup balsamic vinegar
1 cup beef broth
rosemary
thyme
Garlic Mashed Potatoes
4 large potatoes, peeled and diced
water for boiling
salt
1 garlic clove
1/2 cup milk
2 teaspoons roasted garlic
salt & pepper to taste
2 tablespoons butter
greens beans
1 tablespoon olive oil
salt and pepper
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Preparation
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Short Ribs
Season ribs with salt and pepper. Brown in a sauté pan on both sides. Remove from pan and place in a roasting pan. Set aside.
Braising Sauce
Sweat garlic, onions and celery in a medium sauce pan with olive oil. Add carrots. Deglaze with red wine. Add balsamic vinegar, beef broth, rosemary and thyme. Pour sauce over short ribs. Put in oven. Cook at 325 degrees for 3 - 3 1/2 hours. Remove ribs from pan. Pour braising sauce into sauce pan and reduce liquid into a sauce.
Garlic Mashed Potatoes
Peel and dice potatoes. Place potatoes in boiling water with salt and garlic clove. Cook until the potatoes are tender. Remove from stove. Drain. Mash potatoes. Add hot milk, roasted garlic, salt, pepper and butter. Mix and mash all ingredients. Set aside.
Green Beans
Blanch green beans in boiling water. Remove from water and drop into ice bath. Sauté green beans with olive oil and salt and pepper. |
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