Braised Beef Short Ribs with Horseradish Mash

Slow-cooked beef short ribs in a rich red wine sauce served alongside creamy, smooth horseradish-infused mashed potatoes.

Dinner Comfort Food Beef Slow-Cooked Short Ribs

Estimated Nutrition

Calories

1531.1

kcal / serving

6124.5 kcal total

Carbs

95.4g

per serving

381.5 g total

Fat

83g

per serving

331.8 g total

Protein

93.1g

per serving

372.2 g total

Cook Time

150

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Creamed Horseradish

Dairy

110

Butter

200

Milk

Liquids

350

Red Wine

200

Beef Stock

Meat

Beef Short Rib

NutsSeeds

clove

Garlic

peeled

sprig

Thyme

fresh

Salt

to taste

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

approx. 2 tbsp

Vegetables

piece

Carrot

peeled and cut into pieces

piece

Onion

peeled and thickly sliced

400

Canned Chopped Tomato

Potato

peeled and cut into large pieces

Method

Drain potatoes, dry over heat, and mash with butter and milk.

Stir in creamed horseradish and season with salt and pepper.

Heat oil in a large roasting tray and fry beef ribs until browned on all sides.

Add carrots, onion, and garlic and stir to coat.

Add thyme, tomatoes, wine, and stock, then boil and bake for 2–2.5 hours until meat is tender.

Boil potatoes in salted water for 15–18 minutes until tender.

Preheat the oven to 170°C.

Serve beef ribs with vegetables and a dollop of horseradish mash.