Balsamic-Brown Sugar Short Ribs With Mashed Potatoes

Short ribs braised in red wine, balsamic vinegar and brown sugar get a nice, rich glaze, perfect for serving atop mashed potatoes.

Ingredients

• 1 tablespoon (15 ml) olive oil
• Kosher salt and freshly ground black pepper
• 4 (6 to 8-ounce (225 g)) pieces boneless short ribs
• 1 medium onion, chopped
• 2 large cloves garlic, smashed
• 1/2 cup (120 ml) red wine
• 2 cups (480 ml) low-sodium beef broth
• 2 tablespoons (30 ml) Worcestershire sauce
• 1 tablespoon (15 ml) balsamic vinegar
• 2 tablespoons (30 ml) brown sugar
• 1 (1- by 3-inch (8 cm)) strip of orange zest, white pith removed
• 2 pounds (910 g) potatoes
• 3 tablespoons (45 ml) butter
• 1/4 cup (60 ml) milk
• 1/2 cup (120 ml) sour cream

Method

1. Adjust the oven rack to the lower-middle position and preheat the oven to 325°F (165°C). Coat a large Dutch oven with olive oil and bring to high heat.
2. Season the meat with salt and pepper. Working in batches to avoid overcrowding, add the short ribs and cook without moving until well browned on the first side, about 4 minutes.
3. Flip the short ribs and add the onions and garlic. Continue cooking, stirring occasionally, until the short ribs are browned on the second side and the onions and garlic are softened but not completely browned, 2 to 3 minutes longer.
4. Add the red wine to the pan. Bring to a boil and let it simmer for a minute before adding the beef broth, Worcestershire, vinegar, brown sugar, and orange zest.
5. Return to a boil, cover, and transfer to the oven to cook until the meat is fork-tender and the sauce is rich and full of depth, 2 1/2 to 3 hours total, flipping the meat once during cooking.
6. While the meat is cooking, bring the potatoes to a boil in a large pot over medium-high heat. Cook until tender when pierced with a fork, 20 to 25 minutes.
7. Drain, return to the pot, and add the butter, milk, and sour cream. Season with salt and pepper, and mash with a potato masher or a fork.
8. When the short ribs are done cooking, discard the orange zest. Season to taste with salt and pepper.
9. To plate, place a mound of mashed potatoes on each of four individual plates. Top with a short rib and spoon with sauce. Serve immediately.

enjoy!