apple vinegar Braised Beef Short Ribs with Buttery Mashed Potatoes
Indulge in the comforting delight of apple vinegar Braised Beef Short Ribs with Buttery Mashed Potatoes. This dish brings together tender, fall-apart beef ribs enriched with the tangy depth of apple vinegar, simmered to perfection with aromatic vegetables and herbs. Paired with velvety creamy mashed potatoes, this meal is not just a feast for the palate but also a heartwarming experience for family gatherings or special occasions. With straightforward steps, even novice cooks can impress their guests and showcase their culinary talents.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
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 beef short ribs with salt and pepper. Sear in olive oil until browned in a Dutch oven; remove from pot.
- Sauté onions, carrots, celery, and garlic until softened; stir in tomato paste.
- Deglaze pot with apple vinegar and return short ribs along with broth.
- Add thyme and bay leaves; bring to a boil then reduce heat to simmer for about 3 hours until tender.
- Cook cubed potatoes in salted water until fork-tender; drain and mash with butter.
- Serve beef over mashed potatoes with sauce drizzled on top.
Nutrition
- Serving Size: 1 portion (approx. 8 oz)
- Calories: 550
- Sugar: 5g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 95mg