Sunday Special: Balsamic Brown Sugar (Short) Ribs with Garlic Mash

It’s the Saturday Sunday Special!

I have an app on my phone called ‘Flipboard’ which is full of tons of cool stuff, including great food recipes. This one was taken from seriouseats.com, which you can check out here, if you would like the full recipe.

This recipe is American and therefore used American measurements (e.g. ‘1 cup of…’) but with my extensive mental knowledge of weight conversion Google I worked out the British measurements (roughly). You can use the measurements I’ve given if you wish, but to be honest I think you can just wing it. It’s fairly easy to judge how much of each ingredient you need.

The American recipe also requires that you use a Dutch oven, but if you’re thinking ‘I can’t afford that!” or “WTF’s a Dutch oven?” never fear! Just a large pot will do – preferably one that’s ovenproof, but if you don’t have one you can transfer it to a baking tray or oven dish.

You will need:

For the ribs:

8 boneless short ribs (or just normal ribs, which is what I used, hence the (short) part of the title)

120 ml red wine

470 ml beef stock

1 tbsp balsamic vinegar

1 medium white onion

1 strip of orange zest

2 tbsp brown sugar

2 tbsp Worcestershire sauce

2 bay leaves

2 large cloves of garlic

Olive oil

Salt and pepper

For the garlic mash:

red skinned potatoes (as much or as little as you want)

4 cloves of garlic (it depends on how garlicky you want your mash, but I love the stuff – keeps the vampires away)

a large knob of butter

54 ml whole milk

120 ml sour cream

Salt and pepper

Preheat your oven to a fairly high heat

Coat the “Dutch oven” or pot with olive oil and bring to a high heat. Season the ribs with salt and pepper, add to the pot and cook until well browned on the first side.

Turn the ribs over and add the onion and garlic. Continue cooking (while stirring it around a bit) until the ribs are browned on the other side and the onions and garlic are softened.

Add the red wine to the pot. Bring it to the boil then turn the heat down to let it simmer. Then add beef stock, Worcestershire sauce, balsamic vinegar, brown sugar, bay leaves and orange zest.

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Return to the boil, cover the pot with a lid and put in the oven. The American recipe says it takes 2 1/2 to 3 hours cooking, but when I tried it it only took an hour. I think the best way to tell if it’s cooked is when the ribs are ‘fork tender’, as it says on the website.

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Now on to the garlic mash. Peel and chop the potatoes and boil them in a pan with the garlic until everything is soft and easy to break apart with a fork. Then drain the water away, add the sour cream, butter and milk, season with salt and pepper, then mash it uuuuup!

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When the ribs are done, take out the bay leaves and orange zest and serve it together with the mash straight away.

I really enjoyed making this and it is absolutely delicious. I know I usually say to give recipes a go when I do these posts, but with this one I really really do recommend you try this. In fact I insist! Who doesn’t love meat and potatoes?!

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Hannah

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