Beef Short Rib with Corn Whipped Potatoes
Beef Short Rib with Corn Whipped Potatoes

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, beef short rib with corn whipped potatoes. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Beef Short Rib with Corn Whipped Potatoes is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Beef Short Rib with Corn Whipped Potatoes is something which I have loved my entire life.

Working in batches, cut peeled potatoes into. These beef short ribs are seared then braised and baked with some potatoes, carrots, onions, and green beans. It's a simple and delicious meal.

To get started with this particular recipe, we have to first prepare a few components. You can cook beef short rib with corn whipped potatoes using 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Beef Short Rib with Corn Whipped Potatoes:
  1. Make ready 2 lbs beef short ribs cut 2-inches x 2-inches
  2. Make ready 1/4 cup celery
  3. Prepare 1/4 cup carrot
  4. Take 1/4 cup onion
  5. Get 1 sprig thyme
  6. Get 1 teaspoon sage
  7. Get 1 bay leaf
  8. Make ready 2 each ancho chili (seeds and stems removed)
  9. Get 1/2 tsp cumin, ground
  10. Get 1/2 tsp coriander, ground
  11. Make ready 1 tsp smoked paprika
  12. Take 1/4 cup smoked onion
  13. Take 1/4 cup tomato
  14. Get 1/4 cup red wine
  15. Take 1 tsp jalapeno pepper
  16. Get 4 cups Dr Pepper
  17. Get 2 quarts chicken stock
  18. Make ready Corn Whipped Potatoes
  19. Get 6-8 large Idaho Russet potatoes peeled
  20. Prepare 1/2 stick butter, melted
  21. Make ready 1/2 cup heavy cream
  22. Take 1 can corn
  23. Take 1 cup shredded cheese (I like velveeta original)
  24. Prepare to taste Salt & Peper

Season beef Short Ribs with black pepper and salt. Corned Beef Brisket is slow-cooked with cabbage, potatoes and carrots for a hearty family meal. Slow Roasted Beef Short Ribs - The Midnight Baker. Beef short ribs with an extra-special rub.

Steps to make Beef Short Rib with Corn Whipped Potatoes:
  1. In a large saute' pan over medium high heat, season short ribs with salt & pepper and sear with veg oil, fat side down.
  2. After 3 minutes, turn the show ribs over and cook for an additional 3 minutes. Remove the short ribs from the pan and set aside.
  3. Add the diced celery, carrot and onion to the pan and cook until golden brown, around 5 minutes.
  4. Add the spices, smoked onion, jalapeño, and tomato and continue to cook for an additional 5 minutes.
  5. Add red wine and reduce the liquid by half. Then add Dr Pepper and reduce by half. Add chicken stock and the short ribs back to pan. Cover pan and place in oven 300 for 4 to 5 hrs until tender.
  6. Remove the short ribs from the oven and set aside. Strain the remaining liquid from the pan through a fine mesh strainer and into a medium size sauce pot. Place the sauce pot over medium high heat and reduce liquid by half. Season to taste.
  7. Corn Whipped Potatoes : Bring potatoes to boil, then bring them down to summer and cook 25-30 minutes or until tender. Drain
  8. Place in large bowl and with electric mixer, mix till smooth. Add in cream a little at a time so you do not make them to thin, add in butter and corn (pour off water), stirring well after the addition of each ingredient. Add salt and pepper to taste.

Roasted low and slow on your BBQ grill, in the oven or the slow cooker! Cooked with a hearty mixture of carrots on potatoes, these fall-off-the-bone crockpot short ribs are too good to make just once. Mix in the carrots, potatoes, shiitake mushrooms, corn syrup, sesame oil, chestnuts, and dates We raise beef cattle and I used to have trouble figuring out what to do with the short ribs but this will be my go-to recipe now. Also I did keep the lid on the pot throughout and had plenty of liquid left for the sauce. Make the potato purée: Warm cream in a saucepan over medium heat.

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