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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 7 |
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Directions: Preheat oven to 300F .
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 browned, turning
occasionally. Remove from pan. Repeat procedure with remaining ribs;
remove from pan.
Add onion to pan, saute 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.
Cover and bake at 300F for 1 1/2 hours or until tender. Cool slightly.
Refrigerate 8 hours or overnight.
Skim fat from surface of broth mixture; discard fat. cook over medium heat
30 minutes or until thoroughly heat. Stir in 1/2 tsp salt and 1/2 tsp
pepper.
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 large bowl. Mash
potato mixture w
ith a potato mahser. Serve with ribs and cooking liquid.
Contributor: Cooking Light
| Ingredients:
1 ribs
4 Pound(s) beef short ribs; trimmed
1 Teaspoon(s) kosher salt; divided
1 Tablespoon(s) black pepper; divided
2 Cup(s) red onion; finely chopped
1/4 Cup(s) garlic; minced (about 12 cloves)
2 Cup(s) beef broth
1 Cup(s) red wine
3/4 Cup(s) balsamic vinegar
16 Teaspoon(s) brown sugar; packed
2 Cup(s) plum tomatoes; chopped
1 potatoes
2 1/2 Pound(s) baking potatoes; peeled and cut into 1/4
3/4 Cup(s) warm 1% low fat milk
2 Tablespoon(s) fat free sour cream
1 1/2 Tablespoon(s) horseradish
1 Teaspoon(s) kosher salt
869/10000 Ounce(s) black pepper |
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