Foodie Momma
Short Rib Heaven
Who doesn’t enjoy a delicious, tender, melt-in-your-mouth short rib and mashed potato dinner? If anybody tells you they don’t… even the plant eaters out there, they’re probably fibbing. As I’ve mentioned in other posts, we’ve been practicing eating more plant-based meals, so when we decide to venture out of the plant foodie world, we go all out. And so comes this rosemary short rib with mashed potatoes. This dish is simply delicious … mouth watering delicious … undeniably delicious … did I mention it’s delicious? It’s another one of those easy-peasy dishes to get started midday and allow it to cook slowly to reach the perfect level of tenderness.
Prep Time: 25 mins
Cook Time:4-6 hours
Yield: 3-4 servings*
*Dependent on how hungry everyone is 😛
Prep Time: 25 mins
Cook Time:4-6 hours
Yield: 3-4 servings*
*Dependent on how hungry everyone is 😛
What You'll Need...
Rosemary Short Rib
An Insta pot or slow cooker
6 pieces of bone in Short rib (about 3” each)
3 cups beef stock
1 cup beef bone broth
¼ cup worcester sauce
3 rosemary springs
1 ½ tablespoons onion powder
1 ½ tablespoons garlic powder
Salt
1 tablespoon olive oil
Mashed Potatoes
3-4 medium Russet potatoes
½ cup of Whole Milk
3 tablespoons Salted Butter
Salt
An Insta pot or slow cooker
6 pieces of bone in Short rib (about 3” each)
3 cups beef stock
1 cup beef bone broth
¼ cup worcester sauce
3 rosemary springs
1 ½ tablespoons onion powder
1 ½ tablespoons garlic powder
Salt
1 tablespoon olive oil
Mashed Potatoes
3-4 medium Russet potatoes
½ cup of Whole Milk
3 tablespoons Salted Butter
Salt
Short Ribs
First thing’s first, set your stove to medium and place a large frying pan. Pour in one tablespoon of olive oil. While that’s heating up you’re going to want to salt the short ribs. Salt them generously. Sear the short ribs for about 60 seconds per side. Put them to the side.
Now, let’s get that beef broth going. Add beef stock, bone broth, worcester sauce, onion and garlic powder to your instant pot. Mix all that brothy goodness together and then place your short ribs in your soon-to-be delectable beef au jus. Place rosemary sprigs on top and cover. The longer this cooks the better. Set your instant pot to slow cook and let this baby simmer for at least 4 hours. On average, I let this cook for 5 to 6 hours. After your dish has been cooking for at least an hour open your instant pot, taste the broth and salt to your liking.
Now, let’s get that beef broth going. Add beef stock, bone broth, worcester sauce, onion and garlic powder to your instant pot. Mix all that brothy goodness together and then place your short ribs in your soon-to-be delectable beef au jus. Place rosemary sprigs on top and cover. The longer this cooks the better. Set your instant pot to slow cook and let this baby simmer for at least 4 hours. On average, I let this cook for 5 to 6 hours. After your dish has been cooking for at least an hour open your instant pot, taste the broth and salt to your liking.
Mashed Potatoes
This dish is perfectly paired with mashed potatoes! Like I mentioned earlier, if we’re doing a non vegan meal, we’re going all out. So, buttery mashed potatoes it is! Get a medium pot to boil on the stove. Peel and cut potatoes into about 2” cubes. Don’t forget to save those potato skins for your garden compost! Add potato cubes to boiling water and allow them to cook. Drain the potatoes and return them to the pot to whip those babies up! Add milk, butter, and salt to the pot. You can even add one cup of the beef au jus for an extra layer of flavor!*
Once the potatoes are done, serve with short ribs on top. Pour the au jus over the short ribs and mashed potatoes. You may need to use a strainer to not get bits of rosemary on your dish.* Garnish with rosemary.
*Strain the au jus before doing so!
Once the potatoes are done, serve with short ribs on top. Pour the au jus over the short ribs and mashed potatoes. You may need to use a strainer to not get bits of rosemary on your dish.* Garnish with rosemary.
*Strain the au jus before doing so!
Bon Appetit!
