Braised Beef Short Ribs with Creamy Mashed Potatoes

I bought Cooking Light this month and there were a number of interesting recipes.  They didn't at all look like diet food.  Today I made the Braised Beef Short Ribs.  I adapted their recipe and added a few interesting ingredients I had on hand.



Short ribs are a less tender cut of beef and also less expensive.  They benefit from a slow, moist cooking method.  All of the connective tissue becomes tender and the collagen breaks down offering the dish a nice richness.  There was a lot of fat in my short ribs so I cut a lot out before cooking and then after cooking, I chilled the resultant sauce and skimmed off any fat that hardened on top.  The result is relatively low fat.



To keep with the low fat theme for dinner, I made whipped Yukon Gold potatoes with plain yogurt rather than sour cream or butter.

To top off the meal, I made No Knead Bread and used this Robin Hood bread blend.  It was delicious.  I used the bread blend (with multi-grains) cup for cup for the white flour in the recipe.  I cooked it in a Pyrex casserole with a lid this time.

Braised Beef Short Ribs

about 2 lbs of beef short ribs

1/2 c flour

salt, black pepper

2 T olive oil

1 celery rib, diced

2 large carrots, diced

1/2 large yellow onion, diced

1 leek, white part only, diced

1 garlic clove

10 whole black peppercorns

5 juniper berries

2 bay leaves

3 fresh thyme sprigs or 1/2 t dried thyme

2 T veal demi-glace

1 c water

1/2 c robust red wine

1 T Apple Quintessence 



 Season beef short ribs with salt and pepper and dredge in flour.  Sear them a few at a time in a large ovenproof casserole.  Sear on all sides and set aside.



To the same pot, add the celery, onion, carrot, leeks and garlic.  Saute for 5 minutes or until softened.  Add the remainder of the ingredients.  Add the beef.



Bake in the oven at 350F for about 2 hours or until fall apart tender.



Remove the beef from the pot and remove any excess fat.  If all of the liquid has evaporated from the pot then add one or two cups of water and bring to a boil.  Strain to remove all the vegetables and other solids.  Chill the broth so you can remove any fat that hardens on the top.



After de-fatting, you may thicken the sauce if you wish.  Add one tablespoon of flour or cornstarch, whisk to incorporate and bring to a boil.  Pour this sauce over the short ribs.



Serve with creamy mashed potatoes or mushroom risotto.