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🍽️ Tender Short Ribs with Creamy Mashed Potatoes

695 kcal · 30 min · 4 servings

Ingredients

• 2.5 kg short ribs (plate ribs)
• salt
• pepper
• 2 tbsp vegetable oil
• 4 onions
• 2 garlic cloves
• 6 tomatoes
• 1 tbsp tomato paste
• 250 ml red wine
• 500 ml meat broth
• 800 g floury potatoes
• 150 ml hot milk
• 2 tbsp butter
• nutmeg
• thyme (for garnish)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius fan-forced.
2. 2. Rinse the short ribs under cold water.
3. 3. Pat them dry with paper towels.
4. 4. Cut the meat into bite-sized pieces.
5. 5. Season generously with salt and pepper.
6. 6. Brown the meat pieces in batches in hot oil in a large pot or casserole dish until they are nicely browned on all sides.
7. 7. Remove the meat and set aside.
8. 8. Peel the onions and garlic.
9. 9. Slice the onions into thin strips.
10. 10. Finely chop the garlic.
11. 11. Fry the vegetables in the same pot until golden brown.
12. 12. Wash the tomatoes.
13. 13. Remove the hard stem ends.
14. 14. Cut the fruits into coarse chunks.
15. 15. Stir the tomato paste into the onion mixture.
16. 16. Deglaze the pot with
17. 17. Peel the potatoes.
18. 18. Wash them thoroughly.
19. 19. Cut them into evenly sized pieces.
20. 20. Boil the potato pieces in salted water for about twenty minutes until tender.
21. 21. Drain the water.
22. 22. Let the potatoes steam in the pot for a moment to remove excess moisture.
23. 23. Add the hot milk and butter.
24. 24. Mash everything until smooth.
25. 25. Season to taste with salt and a pinch of ground nutmeg.
26. 26. Spread the mashed potatoes onto the plates.
27. 27. Remove the tender ribs from the sauce and place them on top of the mash.
28. 28. Add a spoonful of the simmering sauce.
29. 29. Garnish the dish with fresh thyme sprigs and serve immediately.

Nutrition per serving

• kcal: 695
• Protein: 45 g · Fett/Fat: 34 g · Carbs: 54 g