Slow cooked Sunday is going strong. I saw that short ribs were on sale so that is what we are having. Decided to do a tomato beef broth liquid and then mashed potatoes are always a family favorite. Super weird that they had English peas already this year but not complaining as fresh peas are one of my favorite foods. For the braised short ribs;
- 1 onion, peeled and roughly chopped
- 5 carrots, peeled and roughly chopped
- 3 celery stalks, roughly chopped
- 3-4 lbs of short ribs
- 1 quart beef broth
- 15 oz tomato puree
- 10 sprigs of thyme
- 3 bay leaves
- olive oil
- salt and pepper
Put the veg in a food processor and finely chop it. Bring a Dutch oven to temperature over medium-high flame and throw in a glug of olive oil. Season the short ribs with salt and pepper. Sear ribs on all sides to a decent brown (3-5 minutes per side). Remove ribs. Add veg mixture and cook out a bit of the water, about 7 minutes. Add tomato puree and let concentrate a bit. Add in the herbs and beef broth and then return the ribs to the Dutch oven and place in a 350 degree oven for about 3 hours taking the top off for the last 30 minutes. Remove ribs and herbs from sauce, placing ribs to rest. Concentrate sauce to desired consistency.
For the mashed potatoes:
- About 7 Yukon gold potatoes, cut into about 1/2 inch cubes
- 1/4 C sour cream
- 1/2 stick butter
- salt and pepper
Boil potatoes until soft. Using a whisk attachment, blend the potatoes and the rest of the ingredients together.
For the peas:
- About 1 lb peas removed from pods
- Zest of 1 lemon
- salt
Quickly steam the peas in a bit of water (1.5 minutes). Add lemon zest, salt to taste. Done.
Working Dad Cooks 