Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a special dish, beef short rib with corn whipped potatoes. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Beef Short Rib with Corn Whipped Potatoes is one of the most favored of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. They are nice and they look fantastic. Beef Short Rib with Corn Whipped Potatoes is something that I’ve loved my whole life.
Working in batches, cut peeled potatoes into. The short ribs were fork tender which was great as I couldn't find the knives. The potatoes and carrots were steamed perfectly and had the beef 'steam' and Add the onions back into the sauce and reduce to medium until thickened. Prior to serving taste for seasoning.
To begin with this recipe, we must prepare a few components. You can cook beef short rib with corn whipped potatoes using 24 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Beef Short Rib with Corn Whipped Potatoes:
- Prepare 2 lbs beef short ribs cut 2-inches x 2-inches
- Prepare 1/4 cup celery
- Prepare 1/4 cup carrot
- Get 1/4 cup onion
- Get 1 sprig thyme
- Get 1 teaspoon sage
- Prepare 1 bay leaf
- Prepare 2 each ancho chili (seeds and stems removed)
- Prepare 1/2 tsp cumin, ground
- Prepare 1/2 tsp coriander, ground
- Take 1 tsp smoked paprika
- Make ready 1/4 cup smoked onion
- Take 1/4 cup tomato
- Make ready 1/4 cup red wine
- Make ready 1 tsp jalapeno pepper
- Make ready 4 cups Dr Pepper
- Take 2 quarts chicken stock
- Take Corn Whipped Potatoes
- Make ready 6-8 large Idaho Russet potatoes peeled
- Get 1/2 stick butter, melted
- Make ready 1/2 cup heavy cream
- Prepare 1 can corn
- Make ready 1 cup shredded cheese (I like velveeta original)
- Make ready to taste Salt & Peper
It's an easy and delicious dish. Everyone will love this rich, tender cut of meat. Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme. Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie.
Instructions to make Beef Short Rib with Corn Whipped Potatoes:
- In a large saute' pan over medium high heat, season short ribs with salt & pepper and sear with veg oil, fat side down.
- After 3 minutes, turn the show ribs over and cook for an additional 3 minutes. Remove the short ribs from the pan and set aside.
- Add the diced celery, carrot and onion to the pan and cook until golden brown, around 5 minutes.
- Add the spices, smoked onion, jalapeño, and tomato and continue to cook for an additional 5 minutes.
- Add red wine and reduce the liquid by half. Then add Dr Pepper and reduce by half. Add chicken stock and the short ribs back to pan. Cover pan and place in oven 300 for 4 to 5 hrs until tender.
- Remove the short ribs from the oven and set aside. Strain the remaining liquid from the pan through a fine mesh strainer and into a medium size sauce pot. Place the sauce pot over medium high heat and reduce liquid by half. Season to taste.
- Corn Whipped Potatoes : Bring potatoes to boil, then bring them down to summer and cook 25-30 minutes or until tender. Drain
- Place in large bowl and with electric mixer, mix till smooth. Add in cream a little at a time so you do not make them to thin, add in butter and corn (pour off water), stirring well after the addition of each ingredient. Add salt and pepper to taste.
Try serving this satisfying ragu over toasted bread, pasta, or Polenta with Corn and Thyme. Braised Short Rib stewed in Guinness make up the filling of this Irish meat pie, while crisped potatoes form the top "crust" of this wintertime potpie. In this easy cooking video, I cook some beef short ribs, with potatoes and carrots, in the Crockpot slow cooker. Short ribs are the quintessential caveman cut, straight out of Fred Flinstone's larder, with their hunks of rich meat on the bone, looking primal and carnivore-ready. They're a rich winter meal, too, easy and forgiving to cook under their sleek caps of fat, melting into tender chunks of pull-apart beef in the oven.
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