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Braised Short Ribs + Black Truffle Mashed Potatoes
SAMUELTHORNHILL9421218Ingredients
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Description
This recipe is a labor of love, but the end result is totally worth it. It doesn't get any better than fork tender meat, and creamy potatoes.
Ingredients
US|METRIC
5 SERVINGS
- 4 lbs. short ribs
- 1 cup of leeks (sliced)
- 1 cup of carrots (chopped)
- 1 cup of yellow onions (diced)
- 1 cup of Shiitake mushrooms (sliced)
- 5 cloves of garlic
- 3 cups of dry red wine
- 2 quarts of beef stock
- 1 quart of water
- 4 thyme spigs
- 4 bay leaves
- 1 cup of all purpose flour
- 3 lbs. Yukon potaotes
- 1 cup of heavy cream
- Black truffle oil
- 4 tbsp. of salted butter
- Kosher salt
- Fresh ground black pepper
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Directions
- Season meat with salt and pepper. Dust meat with flour and then sear all sides in a hot pan in canola oil. Move to a plate once all the meat is seared off.
- In a stockpot, caramelize celery, carrots, and garlic. Deglaze with red wine. Add meat, cover with stock and herbs.
- Bring to a boil then reduce to simmer either on stove or in 325-degree oven. Cook for 2-3 hours and check hourly for tenderness.
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