Ingredients
- • RIBS:
- • Cooking spray
- • 4 pounds beef short ribs, trimmed
- • 1 teaspoon kosher salt, divided
- • 1 teaspoon freshly ground black pepper, divided
- • 2 cups finely chopped red onion
- • 1/4 cup minced garlic (about 12 cloves)
- • 2 cups low-salt beef broth
- • 1 cup dry red wine
- • 3/4 cup balsamic vinegar
- • 1/3 cup packed brown sugar
- • 2 cups chopped plum tomato
- •
- POTATOES:
- • 2 1/2 pounds baking potatoes, peeled and cut into quarters
- • 3/4 cup warm 1% low-fat milk
- • 2 tablespoons fat-free sour cream
- • 1 1/2 tablespoons prepared horseradish
- • 1 teaspoon kosher salt
- • 1/2 teaspoon freshly ground black pepper
Preparation
Step 1
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 remaining ribs; remove from pan.
Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
Cover and bake at 300° 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 heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon 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 a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.