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Braised short rib with horseradish whipped potatoes and roasted carrots
Braised short rib with horseradish whipped potatoes and roasted carrots

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There are many things you can go after to become healthy. Extensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Being intelligent when you choose your food and actions is where it begins. A proper amount of physical activity each day is also important. Remember: being healthy and balanced isn’t just about slimming down. You want your body to be powerful too.

We hope you got benefit from reading it, now let’s go back to braised short rib with horseradish whipped potatoes and roasted carrots recipe. You can have braised short rib with horseradish whipped potatoes and roasted carrots using 12 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Get meaty short ribs (about 31/2 lbs)
  2. You need chopped carrots
  3. Take chopped celery
  4. Prepare Medium yellow onion chopped
  5. Get large garlic cloves chopped
  6. You need sliced baby Bella
  7. Provide red wine
  8. Provide Bold beef stock (veal stock if you can find it)
  9. Prepare tomato paste
  10. Provide Minced flat leaf parsley to finish
  11. You need dry thyme
  12. Get ap flour
Instructions to make Braised short rib with horseradish whipped potatoes and roasted carrots:
  1. Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
  2. Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side.
  3. Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes
  4. Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes.
  5. Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender.
  6. Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce.
  7. Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish.

Carve the beef and serve with the potatoes, carrots and horseradish sauce. Braised Short Ribs with Roasted Root Vegetables - The Original Dish. My go-to, mouthwatering [Braised Beef Short Ribs with Potato Purée, Swiss Chard and Horseradish Cream] The first time I Beer Braised Short Ribs With Canola Oil, Short Ribs, Kosher Salt, Ground Black Pepper, Carrots. Roast-Beef Salad with Creamy Horseradish Dressing. Braised Beef with Shallots and Mushrooms.

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