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 leaf

  Dried

  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. Set an oven rack to the lower-middle position and preheat to 325°F.
2. Heat the olive oil in a large Dutch oven over high heat. Pat the short ribs dry and season all over with salt and pepper, then add to the pot.
3. Brown the ribs in batches until well seared, about 4 minutes on the first side. Flip, then add the chopped onion and the smashed garlic; cook until the second side is browned and the aromatics are softened, 2 to 3 minutes.
4. Pour in the red wine, bring to a boil, and simmer 1 minute, scraping up browned bits. Add the beef broth, Worcestershire sauce, balsamic vinegar, brown sugar, bay leaves, and orange zest. Return to a boil, cover, and transfer to the oven. Braise until the meat is fork-tender, 2 1/2 to 3 hours, turning the ribs once halfway through.
5. About 30 minutes before the ribs are done, place the potatoes and the garlic for the mash in a large pot, cover with cold water, season with salt, and bring to a boil. Cook until the potatoes are tender, 20 to 25 minutes.
6. Drain well, return potatoes to the pot, and add the butter, milk, and sour cream. Mash until smooth and creamy; season to taste with salt and pepper.
7. Remove the bay leaves and any large strips of orange zest from the braising liquid. Taste and adjust the sauce with salt and pepper as needed.
8. Serve a generous scoop of mashed potatoes on each plate, top with a short rib, and spoon the braising sauce over. Serve immediately.