Description

Indulge in the comforting flavors of apple vinegar Braised Beef Short Ribs with Buttery Mashed Potatoes. This dish features tender beef short ribs slowly braised in apple vinegar, enhancing their rich taste while creating a mouthwatering sauce that pairs perfectly with creamy, buttery mashed potatoes. Ideal for both casual family dinners and special occasions, this recipe is straightforward enough for novice cooks yet impressive enough to delight seasoned chefs. With its fall-apart texture and savory aroma, this hearty meal will undoubtedly become a favorite at your dinner table.

Ingredients

Scale

2.5 lbs beef short ribs (bone-in)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 tablespoons tomato paste
2 cups dry apple vinegar
2 cups beef broth
2 sprigs fresh thyme
2 bay leaves
2 lbs Yukon gold potatoes, peeled and cubed
4 tablespoons unsalted butter

Instructions

Season the short ribs with salt and pepper.
In a Dutch oven, heat olive oil over medium-high heat and sear the ribs until browned on all sides. Remove from pot.
Sauté onion, carrots, celery, and garlic until softened. Stir in tomato paste.
Deglaze the pot with apple vinegar; simmer for a few minutes.
Add ribs back to the pot with beef broth, thyme, and bay leaves; bring to a boil then reduce heat to low and cover. Braise for about 3 hours until tender.
Meanwhile, boil peeled Yukon gold potatoes until fork-tender. Drain and mash with butter until smooth.
Serve the beef on a bed of buttery mashed potatoes.

Prep Time: 20 minutes
Cook Time: 3 hours
Category: Main
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 plate (approximately 350g)
Calories: 650
Sugar: 5g
Sodium: 720mg
Fat: 38g
Saturated Fat: 15g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 6g
Protein: 35g
Cholesterol: 105mg

Keywords: For added depth of flavor, consider adding fresh herbs like rosemary or parsley during cooking. If you prefer a thicker sauce, remove the beef after braising and reduce the braising liquid on high heat before serving.