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 beef short ribs with salt and pepper.
- In a Dutch oven over medium-high heat, add olive oil and brown the ribs for about 3-4 minutes on each side. Remove from pot.
- Sauté onions, carrots, celery, and garlic in the same pot until soft (about 5-7 minutes). Stir in tomato paste.
- Deglaze with apple vinegar, scraping up browned bits.
- Add beef broth along with thyme sprigs and bay leaves; return ribs to pot. Bring to simmer, cover, reduce heat to low.
- Braise for 2-3 hours until tender.
- Boil cubed potatoes in salted water until fork-tender (15-20 minutes), then drain and mash with butter until smooth.
- Serve beef short ribs over buttery mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Braising
- Cuisine: American
Nutrition
- Serving Size: 1 portion (approximately 300g)
- Calories: 680
- Sugar: 4g
- Sodium: 850mg
- Fat: 42g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 34g
- Cholesterol: 110mg