🍽️ Tender Braised Beef Ribs with Mashed Potatoes

Name: Tender Braised Beef Ribs with Mashed Potatoes
Total time: 30 min
Yield: 4 servings
Ingredients: 2 kg beef ribs; 2 tbsp vegetable oil; 1 garlic bulb; 2 tbsp tomato paste; 1 l red wine; 1 l meat broth; 4 carrots; 2 celery stalks; salt; pepper (from the mill); 800 g floury potatoes; salt; 2 tbsp butter; 200 ml milk; nutmeg (freshly grated)

850 kcal · 30 min · 4 servings

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Ingredients

2 kg beef ribs
2 tbsp vegetable oil
1 garlic bulb
2 tbsp tomato paste
1 l red wine
1 l meat broth
4 carrots
2 celery stalks
salt
pepper (from the mill)
800 g floury potatoes
salt
2 tbsp butter
200 ml milk
nutmeg (freshly grated)

Instructions

1. Preheat the oven to 175 degrees Celsius with top and bottom heat.
2. Rinse the meat briefly and pat it dry with a kitchen towel.
3. Shape the meat into the desired form.
4. Heat oil in a casserole dish and sear the meat on all sides for about 12 minutes.
5. Slice the garlic horizontally in half.
6. Place the garlic in the casserole dish with the cut side facing down.
7. Add the tomato paste and roast it briefly.
8. Deglaze the meat gradually with wine.
9. Scrape the browned bits from the bottom of the pot.
10. Let the mixture simmer for about 10 minutes.
11. Add the meat broth.
12. Cover the casserole dish with aluminum foil.
13. Braise the meat in the oven for about 3.5 hours.
14. Baste the meat with the pan juices occasionally during cooking.
15. Peel the carrots and cut them into pieces.
16. Wash the celery and clean it.
17. Cut the celery into pieces of equal size.
18. Distribute the vegetables next to the meat about 40 minutes before the end of cooking time.
19. Peel the potatoes and wash them.
20. Cut the potatoes into coarse pieces.
21. Cook the potatoes in salted water for about 20 minutes.
22. Drain the potatoes and let them steam dry.
23. Press the potatoes through a potato ricer.
24. Mix the potatoes with butter and hot milk to form a smooth mash.
25. Season the mash with salt and nutmeg.
26. Remove the finished ribs from the casserole dish.
27. Keep the ribs warm.
28. Lift the vegetables out of the sauce.
29. Keep the vegetables warm.
30. Strain the sauce through a fine sieve to remove the garlic.
31. Let the sauce reduce further if necessary.
32. Thicken the sauce with starch if desired.
33. Add the vegetables back into the sauce.
34. Plate the dish with the ribs and the mashed potatoes.
35. Serve the meal.

Nutrition per serving

kcal: 850
Protein: 45 g · Fett/Fat: 42 g · Carbs: 65 g