Ingredients: |
Ingredients: For the Short Ribs: - 1 Tbsp olive oil - Salt and pepper - 4 (6 to 8-ounce) pieces boneless short ribs - 1 medium onions chopped (about 1 C) - 2 large cloves garlic, smashed - ½ C red wine - 2 C low sodium beef broth (I add more when I turn the meat for extra gravy) - 2 Tbsp Worcestershire sauce - 1 Tbsp balsamic vinegar - 2 Tbsp brown sugar - 2 bay leaves - 1 (1x3”) strip of orange zest, white pulp removed For the potatoes: - 2 Lbs red-skin potatoes, 4 cloves garlic, ¼ C milk, ½ C sour cream
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Directions: |
Directions:- Adjust oven rack to lower middle position and preheat to 325 degree F. Coat a large Dutch oven with olive3 oil and bring to high heat. Season meat with salt and pepper. Working in batches to avoid over crowding, add short ribs and cook without moving until well browned on first side, about 4 minutes. Flip ribs and add onions and garlic and continue cooking about 3 minutes. Stir occasionally. - Add red wine, bring to boil and simmer for a minute before adding beef broth, Worcestershire, vinegar, brown sugar, bay leaves and orange zest. Return to boil, cover and transfer to oven and cook until fork tender, 2½ - 3 hours, flipping meat once during cooking - Boil potatoes in garlic and cook until fork tender. Drain and add butter, milk and sour cream. Season with salt and pepper and mash - Serve short ribs over the potatoes and spoon with sauce from Dutch oven |