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Tender Beer Braised Short Ribs Recipe with Creamy Horseradish Mashed Potatoes

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A comforting and hearty dish featuring slow-braised short ribs in amber ale beer paired with creamy horseradish mashed potatoes, perfect for cozy dinners and easy meal prep.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, bone-in
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil (or canola oil)
  • 1 large onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 bottle (12 fl oz) amber ale beer (craft amber ale recommended)
  • 2 cups beef broth, preferably low sodium
  • 2 tablespoons tomato paste
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 2 pounds Yukon Gold potatoes, peeled and cut into chunks
  • 4 tablespoons unsalted butter, softened
  • 1/2 cup whole milk, warmed (use dairy-free milk if preferred)
  • 2 tablespoons prepared horseradish (adjust to taste)
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
  2. Heat 2 tablespoons of vegetable oil in a large Dutch oven over medium-high heat. Sear ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove ribs and set aside.
  3. In the same pot, add sliced onion, carrots, and celery. Cook for 5-7 minutes until softened and slightly caramelized. Add minced garlic and cook for 30 seconds until fragrant, scraping up browned bits from the bottom.
  4. Stir in tomato paste and cook for 1 minute. Pour in amber ale beer, scraping the bottom again. Add beef broth, thyme sprigs, and bay leaf. Bring to a gentle simmer.
  5. Return short ribs to the pot, nestling them into the liquid so they are mostly submerged. Cover with a tight-fitting lid.
  6. Transfer the pot to a preheated oven at 325°F (160°C) and braise for 2 ½ to 3 hours until meat is tender and falling off the bone. Check halfway and add broth if liquid is low.
  7. While ribs braise, place potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well.
  8. Return potatoes to pot or bowl. Add softened butter, warmed milk, and prepared horseradish. Mash until creamy but still slightly rustic. Season with salt and pepper to taste.
  9. Remove ribs from oven. Skim excess fat from braising liquid, discard thyme and bay leaf. Optionally reduce sauce on stovetop over medium heat for 5-10 minutes to thicken.
  10. Serve mashed potatoes topped with tender short ribs and drizzle with the braising sauce.

Notes

Use a rich amber ale for best flavor; avoid light lagers. Adjust horseradish to taste for desired heat. Skim fat after cooking to balance sauce. Warm milk before adding to mashed potatoes for fluffier texture. Can be adapted for slow cooker method. For gluten-free, use gluten-free ale or substitute broth with apple cider vinegar and smoked paprika. Dairy-free mashed potatoes can be made with plant-based milk and butter alternatives.

Nutrition

Keywords: beer braised short ribs, creamy horseradish mashed potatoes, slow braised ribs, comfort food, easy dinner, amber ale ribs

Find it online: https://cheerycrisp.com/tender-beer-braised-short-ribs-recipe-with-creamy-horseradish-mashed-potatoes-easy-and-perfect/