Balsamic- Braised Short Ribs with Horseradish Mashed Potatoes

Categories: Beef Main Dish

Ingredients

• Cooking spray
• 4 lbs. beef short ribs, trimmed
• 1 tsp. kosher salt, divided
• 1 tsp. freshly ground black pepper, divided
• 2 cups finely chopped red onion
• 1/4 cup minced garlic (about 12 cloves)
• 2 cups low-salt beef broth
• 1 cup dry red wine
• 3/4 cup balsamic vinegar
• 1/3 cup packed brown sugar
• 2 cups chopped plum tomato
• 2 1/2 lb. baking potatoes, peeled and cut into quarters
• 1/4 cup warm 1% low-fat milk
• 2 Tbsp. fat-free sour cream
• 1 1/2 Tbsp. prepared horseradish
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper

Directions

1. Preheat oven to 300 degrees.

2. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 tsp. salt and 1/2 tsp. pepper. Add half of ribs to pan, cook 8 minutes or until lightly browned. Add garlic, saute 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar and tomato, bring to a simmer.

3. Cover and bake at 300 degrees for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.

4. Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 tsp. salt and 1/2 tsp. pepper.

5. To prepare mashed potatoes, place potatoes in a large saucepan, cover with water. Bring to a boil, cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixer with a potato masher. Serve with ribs ad cooking liquid.

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