Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 tbsp or 6g

• Beef, rib

  Shortribs, separable lean and fat, choice, raw

  24 oz or 680g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 clove or 6g

• Red wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Beef broth or bouillon canned soup

  Ready-to-serve

  2 cup or 480g

• Worcestershire sauce

  2 tbsp or 34g

• Balsamic vinegar

  1 tbsp or 16g

• Brown sugar

  2 tbsp or 18g

• Bay Leaves

  McCormick

  2 leaf or 0.4g

• Orange zest

  1 tsp or 2g

• Potato

  Flesh and skin, raw

  4 Potato medium or 852g

• Garlic

  Raw

  4 clove or 12g

• Butter

  Unsalted

  3 tbsp or 43g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  4 tbsp or 61g

• Sour cream

  Reduced fat, cultured

  8 tbsp or 120g

Directions

1. Adjust oven rack to lower-middle position and preheat oven to 325°F.
2. Heat olive oil in a large Dutch oven over high heat. Season ribs with salt and pepper.
3. In batches, brown short ribs on the first side for about 4 minutes. Flip ribs, add onions and smashed garlic, and cook until ribs are browned on the second side and onions and garlic are softened, about 2 to 3 minutes.
4. Add red wine to the pan, bring to a boil, and simmer for a minute. Add beef broth, Worcestershire sauce, vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven. Cook until meat is fork-tender, 2 1/2 to 3 hours, flipping meat once during cooking.
5. While the meat is cooking, boil potatoes and garlic in a large pot over medium-high heat until tender, about 20 to 25 minutes.
6. Drain potatoes, return to pot, and add butter, milk, and sour cream. Season with salt and pepper, and mash until smooth.
7. When short ribs are done, discard bay leaves and orange zest. Season with salt and pepper to taste.
8. Serve by placing a mound of mashed potatoes on each plate, topping with a short rib, and spooning sauce over. Serve immediately.