"Short ribs are the meaty ends of the rib bones. Choose cuts from the chuck, which are the most flavorful, or from the rib, which are a bit leaner. Start this recipe a day ahead. It will taste much better, and chilling the ribs in the cooking liquid will make the solidified fat easy to remove."

Nutritional Information
CALORIES: 463
FAT 13.4g
PROTEIN 27.2g
CARBOHYDRATES 53.5g
FIBER 4.2g
CHOLESTEROL 64mg
IRON 4mg
SODIUM 649mg
CALCIUM 100mg

Serves 7, serving size: 3 ounces beef, about 3/4 cup mashed potatoes, and 1/3 cooking liquid.

Time To Cook
Day before: 1 hour 45 minutes.
Day of: 30 minutes

Balsamic-Braised Short Ribs With
Horseradish Mashed Potatoes
    Ingredients - Ribs
  • Cooking spray of your choice
  • 4 lbs.beef short ribs
  • 1 teaspoon kosher salt, divided
  • 1 tsp ground black pepper, divided
  • 2 cups finely chopped red onion
  • 1/4 cup minced garlic
  • 2 cups low-salt beef broth
  • 1 cup dry red wine or red cooking wine
  • 3/4 cup balsamic vinegar
  • 1/3 cup packed brown sugar
  • 2 cups chopped plum tomato

    Ingredients - Mashed Potatoes
  • 1/2 pounds baking potatoes, peeled and cut into quarters
  • 3/4 cup warm 1% low-fat milk
  • 2 tblsp fat-free sour cream
  • 1 1/2 tablespoons prepared horseradish
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
    Directions
  1. Preheat oven to 300 degrees.
  2. To prepare ribs, heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle ribs with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add half of ribs to pan; cook 8 minutes or until browned, turning occasionally. Remove from pan. Repeat procedure with remaining ribs; remove from pan.
  3. Add onion to pan; sauté 8 minutes or until lightly browned. Add garlic; sauté 1 minute. Return ribs to pan. Add broth, wine, vinegar, sugar, and tomato; bring to a simmer.
  4. Cover and bake at 300° for 1 1/2 hours or until tender. Cool slightly. Refrigerate 8 hours or overnight.
  5. Skim fat from surface of broth mixture; discard fat. Cook over medium heat 30 minutes or until thoroughly heated. Stir in 1/2 teaspoon salt and 1/2 teaspoon pepper.
  6. To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.
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