Balsamic Short Ribs with Apple Mashed Potatoes

Perfectly tender short ribs braised in a lucious, rich balsamic red wine sauce and served over delicious, creamy apple mashed potatoes.

Ingredients

Short Ribs

• 4 bone-in short ribs 
• 1 tablespoon Prime Rib Rub
• 4 cloves garlic, smashed
• 1 onion, peeled and quartered
• 2 tablespoons Nocellara del Belice Olive Oil 
• 1/2 cup Premiere Traditional Dark Balsamic Vinegar
• 1/2 cup red wine
• 2 tablespoons tomato paste
• 2 cups beef broth
• 3 sprigs fresh thyme
• 2 bay leaves

Apple Mashed Potatoes

• 2 pounds yukon potatoes, peeled and quartered (about 6 potatoes)
• 1 large Honeycrisp apple, peeled, cored and quartered
• 4 tablespoons butter
• 1/4 cup mascarpone cheese
• 1/2 cup buttermilk
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper

Instructions

1. Heat oven to 350 degrees. Season the short ribs with Prime Rib Rub on all sides. 
2. Heat olive oil in a large dutch oven over medium heat. Sear the short ribs for about 2 minutes per side. Remove and set aside.
3. Add the onion, garlic and tomato paste and cook for 3 minutes.  Add the vinegar and wine, mix well and simmer for 3 minutes until slightly thickened.  Mix in the broth, thyme and bay leaves. 
4. Add the short ribs, cover and cook in the oven for 2 hours until the short ribs are fork tender and the sauce has reduced and thickened. 
5. While the short ribs cook make the apple mashed potatoes. Add the potatoes and apple to a large pot of salted water and bring to a boil. Cook for about 15 minutes until tender.
6. Drain and use a ricer (or mashing tool of choice) to mash to the desired consistency. Mix in the butter, buttermilk, mascarpone, salt and pepper.
7. Once tender, remove the short ribs from the oven and discard the thyme, bay leaves, onion and garlic from the sauce. 
8. Serve the short ribs over the mashed potatoes and spoon the sauce over the top.

Serves 4

Takes 2.5 hours