Braised Beef Short Ribs with Mashed Potatoes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,996 cal. | (95 %) | ||
| Protein | 96.77 g | (99 %) | ||
| Fat | 134.26 g | (116 %) | ||
| Carbohydrates | 55.51 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.72 g | (22 %) |
| Vitamin A | 1,445.41 mg | (180,676 %) | ||
| Vitamin D | 0.67 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.61 mg | (61 %) | ||
| Vitamin B₂ | 0.88 mg | (80 %) | ||
| Niacin | 33.41 mg | (278 %) | ||
| Vitamin B₆ | 2.07 mg | (148 %) | ||
| Folate | 70.89 μg | (24 %) | ||
| Pantothenic acid | 1.89 mg | (32 %) | ||
| Biotin | 1.25 μg | (3 %) | ||
| Vitamin B₁₂ | 14.54 μg | (485 %) | ||
| Vitamin C | 45.09 mg | (47 %) | ||
| Potassium | 2,884.51 mg | (72 %) | ||
| Calcium | 184.12 mg | (18 %) | ||
| Magnesium | 158.3 mg | (53 %) | ||
| Iron | 11.76 mg | (78 %) | ||
| Iodine | 11.86 μg | (6 %) | ||
| Zinc | 19.99 mg | (250 %) | ||
| Saturated fatty acids | 54.96 g | |||
| Cholesterol | 370.42 mg |
Ingredients
- For the short ribs
- 2 kilograms Beef rib
- 2 Tbsps vegetable oil
- 1 garlic clove
- 2 Tbsps Tomato paste
- 1 l Red wine
- 1 l Beef broth
- 4 carrots
- 2 Celery
- salt
- freshly ground peppers
Preparation steps
For the short ribs: Preheat the oven to 175°C (approximately 350°F). Rinse the meat, pat dry and truss with butcher's twine, if desired. Heat the oil in a roasting pan and sear the meat on all sides, around 12 minutes. Cut the garlic bulb in half horizontally and sear, cut-side down, in the roasting pan. Add the tomato paste then deglaze with the wine and then simmer for about 10 minutes. Pour in the broth, cover the pan with foil and transfer to the oven to braise for about 3.5 hours, basting occasionally with pan juices.
Meanwhile, peel the carrot and cut into pieces. Rinse the celery, trim and cut into pieces. Add to the short ribs around 40 minutes before the end of the cooking time.
For the mashed potatoes: Peel the potatoes, rinse, cut into chunks and boil in salted water for about 20 minutes, until fork-tender. Drain, let the steam evaporate and then press through a potato ricer. Mix with the butter and hot milk until smooth and season with salt and nutmeg.
Remove the short ribs from the roasting pan and keep warm. Strain the pan juices into a clean saucepan and keep the vegetables warm. Add the garlic to the strained sauce and simmer until thickened slightly (or thicken with a cornstarch slurry). Arrange the short ribs, vegetables and mashed potatoes on serving plates. Serve with the sauce.
