Friday, November 13, 2009

Braised Beef Short Ribs and Garlic Mashed Potatoes

We had such a great, comfort-food dinner last night that I just couldn't wait to share it with you today! I had some beautiful grass-fed beef short ribs in the freezer, and was completely at a loss as to how to prepare them. I decided to just throw together some pantry staples, and ended up creating a new family favorite! I cooked the ribs in the crockpot all day, making them tender and juicy, and added some raw garlic mashed potatoes that we covered in the delicious beef drippings from the ribs! Even Henry, 10 months, ate his fair share, and will be eating more of the garlic mashed potatoes for lunch today! I am trying to incorporate both garlic and bone broths into our meals right now, as they are known to boost immunity. (lots of flu going around here in Southern Indiana!)

Braised Beef Short Ribs

2 lbs. beef short ribs, preferably grass-fed

1/4 c. organic apple cider vinegar

1 tsp. rapadura

1 tsp. ground mustard

1/4 c. worcstershire sauce

1 small tomato, chopped

1 clove garlic, minced

1/4 c. chopped onion

1/2 tsp. Italian seasoning

salt and pepper to taste

Place all ingredients in crockpot; cook on low for 6-7 hours, or until meat is tender. If you prefer a thicker sauce, remove about 1 c. of the drippings from crockpot and mix with enough cornstarch to make a slurry; add slurry to crockpot, stir, and cook about 20 min. more on high.

Garlic Mashed Potatoes

8 medium-sized potatoes, peeled and quartered

8 cloves garlic, well-minced

1 c. butter

1/2 c. milk or cream

salt to taste

In a large stock pot, bring potatoes to a rapid boil; cook until tender. Drain the potatoes well, then add to a mixing bowl along with butter, salt, milk and raw garlic; use mixer to whip potatoes until smooth. Serve with short ribs and drippings.

I don't cook the garlic, but add it raw right before mixing--this ensures that we recieve the maximum health benefits of the garlic. Mincing it very fine keeps the potaoes smooth, not lumpy. I like that this meal contains lots of good quality fats, as well as garlic, very beneficial in the prevention of colds/flu.

This post is part of Food Renegade's Fight Back Fridays


  1. I've always wondered what to do with ribs. This is a great option! Thanks for sharing. BTW, I've got a chicken garlic broth on the stove right now. Oh, so healthy!

  2. Sounds great....I love me some garlic:)

  3. Love the tip for the garlic! I will have to try that next time.

    Thanks for joining in the Fight Back Friday fun.

    (AKA FoodRenegade)