Recipe: Balsamic-braised short ribs with horseradish mashed potatoes

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