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Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes

Balsamic-Braised Short Ribs with Horseradish Mashed Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • Potatoes:
  • 1 cup dry red wine
  • 1 teaspoon freshly ground black pepper, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 2 cups low-salt beef broth
  • 1 teaspoon kosher salt
  • Cooking spray
  • + 31 more ingredients
    • 2 ½ pounds baking potatoes, peeled and cut into quarters
    • ¾ cup balsamic vinegar
    • 1 teaspoon kosher salt
    • 1 ½ tablespoons prepared horseradish
    • 2 tablespoons fat-free sour cream
    • Ribs:
    • Ribs:
    • 2 ½ pounds baking potatoes, peeled and cut into quarters
    • 1 teaspoon kosher salt, divided
    • 2 cups finely chopped red onion
    • 2 cups low-salt beef broth
    • 4 pounds beef short ribs, trimmed
    • 4 pounds beef short ribs, trimmed
    • ½ teaspoon freshly ground black pepper
    • ¾ cup warm 1% low-fat milk
    • 1 teaspoon kosher salt, divided
    • ¼ cup minced garlic (about 12 cloves)
    • ½ teaspoon freshly ground black pepper
    • ¾ cup balsamic vinegar
    • 1 cup dry red wine
    • 2 cups chopped plum tomato
    • 1 ½ tablespoons prepared horseradish
    • 2 tablespoons fat-free sour cream
    • ¾ cup warm 1% low-fat milk
    • Cooking spray
    • 2 cups chopped plum tomato
    • 2 cups finely chopped red onion
    • ¼ cup minced garlic (about 12 cloves)
    • 1/3 cup packed brown sugar
    • 1/3 cup packed brown sugar
    • Potatoes:

Preheat oven to 300°. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with rema...

View full recipe at My Recipes

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