Braised Beef Short Ribs With Cheddar Smashed Potatoes
Nothing beats a piping-hot plate of "meat and potatoes"-style comfort food on a chilly autumn night. But it's no secret we tend to associate that kind of dinner with hours slaving away in the kitchen. Thankfully, it doesn't have to be that way.
In his latest episode of CafeMom Studios' Dinner Boot Camp, Chef Rene Marquis teaches a mom how to easily prepare a mouthwatering meal of Braised Beef Short Ribs With Cheddar Smashed Potatoes, Sautéed Spinach & Zucchini & Squash "Noodles." Check it out ...here.
Plus, here's a clip on how to make julienned veggies.
Braised Beef Short Ribs With Cheddar Smashed Potatoes, Sauteed Spinach & Zucchini and Squash "Noodles"
Prep time: 15 minutes
Cook time: 5 to 8 hours
Beef short ribs
- 2 pounds (bone-in) beef short ribs
- 2 tablespoons olive oil
- 2 tablespoons salt
- 2 tablespoons pepper
- 1 onion, sliced
- 1 green bell pepper, seeded and sliced
- 1 red bell pepper, seeded and sliced
- 2 cups prepared ketchup
- 1/2 cup hot sauce
- 1/2 cup white vinegar
- 1/2 cup tomato paste
- 1 cup brewed coffee
- 1/2 cup molasses
- 1/2 cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoon paprika
- 1/4 cup corn starch
- 1/4 cup cold water
- Season ribs with salt and pepper.
- In a large skillet heat oil over medium-high heat until shimmering. Add short ribs. Cook until browned on all sides, about 1 minute each side.
- Transfer short ribs to slow cooker; add salt, pepper, onion, bell peppers, ketchup, hot sauce, vinegar, tomato paste, coffee, molasses, sugar, Worcestershire sauce, and paprika. Place cover on slow cooker and cook 5 to 6 hours on high or 8 hours on low.
- Carefully transfer ribs to a platter; cover and set aside. Transfer sauce to a small saucepan.
- In a small bowl combine corn starch and water until well mixed; stir into rib sauce.
- Bring to boiling, reduce to a simmer. Cook, stirring occasionally, until thickened, about 3 minutes.
- Pour sauce over ribs. Serve with cheddar smashed potatoes, sautéed spinach, and zucchini and squash "noodles."
Smashed Cheddar Potatoes
- 2 1/2 pounds red bliss potatoes, scrubbed
- 1/2 cup unsalted butter, cubed
- 1/2 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar
- Place potatoes in a large pot of cold water. Bring to boiling, reduce to a simmer. Cook 20 minutes or until soft when pierced with the tip of a knife.
- Drain and return potatoes to pot. Add butter, sour cream, milk, and cheddar.
- Using a potato masher, mash potatoes until well mixed with other ingredients but still has texture. Cover and keep warm until ready to serve.
- 1 pound baby spinach
- 2 tablespoons butter
- 1 tablespoon chopped garlic
- Heat butter in a large skillet over medium heat. Add garlic, cook until fragrant, about 30 seconds.
- Add spinach, turning in butter and garlic until well coated.
- Cook until just wilted, about 2 minutes. Season with salt and pepper; remove from heat. Set aside, keep warm until ready to serve.
Zucchini & Squash "Noodles"
- 1 tablespoon olive oil
- 4 zucchini, long julienne
- 4 yellow squash, long julienne
- 1 tablespoon Italian seasoning
- In a large skillet heat olive oil over medium heat until shimmering.
- Add zucchini and squash. Cook until warmed through, about 2 minutes; season with salt and pepper to taste. Remove from heat, serve immediately.
Serve family style.
Substitute pork ribs, pork butt, whole chicken, or chuck roast for the beef short ribs.
- Substitute any waxy potato variety for the red bliss potatoes.
- Try arugula or watercress in place of spinach.
Tools that make dinner fast and easy:
- Julienne peeler
- Potato masher
- Slow cooker
Cooking terms to brag about:
Sear: to heat meat or vegetables over high heat to caramelize the outside.
Julienne: thin strips, typically 1/8 x 1/8 x 2 inches
- How to use leftover morning coffee in tonight’s dinner.
- How braising transforms tough cuts of meat.
- How to braise without a slow cooker.
- How to use a mandoline or julienne peeler.
- How to saute spinach and knowing when it's done.