Dan's Plan

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Braised Short Ribs & Sweet Potato Mashers


Beef short ribs are still available at your local butcher, to enjoy on those cooler Springtime nights. I love cooking in the Dutch oven – it always turns out an impressive meal, which can be started many hours before guests arrive. I find that this tender meat pairs well with flavorful starches and vegetables. Here, I’ve used Japanese sweet potatoes to create a fluffy mash that’s slightly sweet. Here’s to the weekend ahead!

Serves 6

 
 

Braised Short Ribs

Ingredients

  • 4 lbs beef short ribs (bone-in)
  • 6 carrots, peeled and sliced in 1/2 inch sections
  • 1 yellow onion, chopped
  • 6 cloves garlic, peeled and chopped
  • 1 cup steamed spinach, squeezed and chopped (start with about 6 cups of fresh spinach)
  • 1 (14-ounce) can San Marzano tomatoes in juice, puréed in a blender with juice
  • 1 1/2 cups dry red wine
  • 3 cups veal stock or Demi-Glace liquid
  • 2 tablespoons balsamic vinegar
  • 2 bay leaves
  • 2 sprigs thyme
  • 2 tablespoons coconut oil
  • salt & pepper


Preparation

  1. Heat coconut oil in a large Dutch oven and when hot, brown short ribs quickly on each side, about 5 minutes.
  2. Remove from pot and set aside.
  3. Add onions, carrots, garlic and salt & pepper to pot and stir occasionally until soft, about 5 minutes.
  4. Add tomato puree and bring to a boil.
  5. Add wine and continue to boil and reduce, about 10 minutes.
  6. Add veal stock, thyme, bay leaves, vinegar and more salt & pepper, and bring to a simmer.
  7. Add ribs to the pot, then cover and transfer to a 300 degree oven to braise until beef is very tender, about 4 hours.
  8. Remove ribs from pot, separate meat from bones, then spoon some braising liquid over the plated meat.
  9. Save remaining braising liquid and vegetables and puree. Then transfer to freezer-safe containers for future braising needs.
  10. Bones can be frozen in a bag for broth and, in our household, for dog treats.




Sweet Potato Mashers

Ingredients

  • 4 large Japanese sweet potatoes, peeled and cut into 2 inch pieces
  • 4 tablespoons coconut oil
  • 2 – 4 tablespoons coconut milk


Preparation

  1. Steam or boil sweet potatoes until soft, about 40 minutes.
  2. Drain and reserve about a cup of the water to the side.
  3. Transfer back into boiling pot and add coconut oil and coconut milk.
  4. Mash continuously until soft and creamy, adding some of the boiling water into the mixture if necessary.