Braised Beef Shortribs with Artichoke Mashed Potatoes

Braised Beef Shortribs with Artichoke Mashed Potatoes

One pot stews are an easy way to get dinner on the table during the week by making ahead, or for a Sunday supper, letting all the scents and smells develop as you idle around the house. 


3 lbs. individual beef shortribs  /  (2-3 shortribs per person)
2 Teaspoons Bella Cucina Porcini & Parsley Salt 

1/2 teaspoon ground black pepper 
2 Tablespoons Extra Virgin olive oil
2 large onions, chopped 
3 carrots, sliced into 1/2 inch rounds
3 ribs of celery, chopped 
2 cloves of garlic, crushed
1 Tablespoon chopped fresh herbs (rosemary and/or thyme)                                   1/4 cup Bella Cucina Savory Tomato Jam
2 cups of red wine
4 cups of beef or chicken stock

PREPARATION: Preheat oven to 375 degrees F.

Season short ribs on all sides with 1 teaspoon porcini salt & 1/8 teaspoon pepper. In a large, heavy bottomed pot, heat 2 Tablespoons olive oil over med-high heat. Add the shortribs and cook on all sides until browned and caramelized. Remove the shortribs from the pan onto a plate. To the same pan, add the onions, carrots, celery, garlic and herbs. Season with remaining 1 teaspoon salt & 1/8 teaspoon pepper. Cook vegetables over medium heat, stirring often so not to burn. Cook until vegetables are soft and caramelized, about 10 minutes.

Pour in wine; scraping up the browned bits from the bottom of the pan. Reduce the liquid by half. Add the stock and tomato jam, and bring liquid to a boil. Remove from heat, cover and place in the pre-heated oven. Cook until the shortribs are tender and the meat is almost falling off the bone, about 2 to 2-1/2 hours.

Serve the short ribs with the sauce Artichoke Pesto mashed potatoes or polenta. 

VARIATION:  Parsnip Potatoes: Cook 1 part peeled, chopped parsnips + 2 parts peeled & chopped Yukon gold potatoes; prepare as you would mashed potatoes , fold in 1/2 cup Artichoke Pesto 

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