Categories: Meals
Ingredients
- Braised Short Ribs:
- 1 tsp salt
- 1 tsp pepper
- 2 tsp garlic powder
- 5 lb. lean short ribs of beef, cut into 3-4-inch pieces
- 1 large white onion, diced
- 2 cups mango nectar
- 3/4 cup beef broth, divided
- 1-2 chipotle peppers in adobo with some sauce, smashed with a fork or blended until smooth
- 4 green onions, sliced for garnish
- Smashed potatoes:
- 4 lb. Yukon Gold potatoes, cut into 3-inch pieces
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 stick butter
- 1 cup half-and-half
- 3 tbsp heavy cream
Directions
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Braised Short Ribs: Heat a large skillet over medium-high heat.
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Mix together salt, pepper, and garlic powder and season short ribs. Brown ribs in batches on all sides until well browned, about 10 minutes per batch. Remove from pan and drain on paper towels. Place ribs in a large Dutch oven or heavy stock pot.
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Pour off most of the fat from the skillet leaving about 2 tsp. Saute the diced onions until translucent but not browned. Add nectar and 1/2 cup beef broth. Cook for about 1 minute just to meld flavors. Pour over ribs and stir well.
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Cover and bake in oven for about 3 hours or until the meat is very tender and almost falling off the bones. Remove from heat and let cool. Cover and refrigerate overnight.
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About 30 minutes before serving, remove from fridge and remove and discard the fat that has settled at the top. Add 1/4 cup beef broth and smashed chipotle peppers and re-heat on top of the stove over medium heat for about 20 minutes or until heated through. Taste the sauce and add more salt and pepper if needed.
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Put a large spoonful or two of smashed potatoes in a shallow soup bowl, top with 2 or 3 ribs, spoon over some sauce and garnish with chopped green onions.
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Smashed Potatoes: In a large pot of heavily salted water over high heat, boil potatoes until tender (about 15 to 20 minutes).
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Pour off water and return pan with potatoes in it to the high heat and cook for about 2 minutes until the moisture has evaporated. Add salt and pepper and smash potatoes with a potato masher. Add butter, half-and-half and cream if using. Mash some more until the potatoes are chunky not smooth. Taste and add more salt and pepper if needed.