Apple Vinegar Braised Beef Short Ribs with Buttery Mashed Potatoes
Indulge in the comforting flavors of apple vinegar Braised Beef Short Ribs with Buttery Mashed Potatoes. This delightful dish features tender beef short ribs slow-cooked to perfection, infused with the tangy essence of apple vinegar, and served over creamy Yukon gold mashed potatoes. The combination of savory beef and buttery potatoes makes it a perfect centerpiece for family dinners or special occasions.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Braising
- Cuisine: American
Ingredients
Scale
- 2.5 lbs beef short ribs (bone-in)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups apple vinegar
- 2 cups beef broth
- 2 lbs Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
Instructions
- Season the beef short ribs with salt and pepper.
- In a Dutch oven, heat olive oil over medium-high heat and sear the beef until browned on all sides. Remove from the pot.
- Sauté chopped onion, carrots, celery, and garlic in the same pot until softened. Stir in tomato paste.
- Deglaze with apple vinegar, scraping up any browned bits from the pot.
- Return short ribs to the pot, add beef broth, thyme sprigs, and bay leaves. Bring to a boil, then cover and simmer for about 2.5 to 3 hours until tender.
- Boil cubed Yukon gold potatoes until fork-tender. Drain, return to the pot, add butter, and mash until smooth.
- Serve braised beef over buttery mashed potatoes.
Nutrition
- Serving Size: Approximately 1 cup (250g)
- Calories: 635
- Sugar: 4g
- Sodium: 680mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 115mg