Ale-Braised Short Ribs with Buttermilk Mashed Potatoes and Lemon-Garlic Kale

with Buttermilk Mashed Potatoes and Lemon-Garlic Kale

Nestled atop creamy buttermilk mashed potatoes and piquant lemon-garlic kale, Ale-Braised Short Ribs rise to the occasion. Tender beef turns succulent in tomato sauce intensified with full-bodied dark ale.

Ale-Braised Short Ribs with Buttermilk Mashed Potatoes and Lemon-Garlic Kale
 
Makes 6 to 8 servings
Ingredients
  • 6 pounds bone-in beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 3 carrots, cut into 1-inch pieces
  • 3 stalks celery, cut into 1-inch pieces
  • 8 cloves garlic, peeled
  • ⅓ cup all-purpose flour
  • 3 tablespoons tomato paste
  • 1 (28-ounce) can whole peeled tomatoes, drained and slightly crushed
  • 1 (16-ounce) package frozen pearl onions
  • 2 (12-ounce) bottles dark ale
  • 2 cups beef broth
  • 10 sprigs fresh thyme
  • Buttermilk Mashed Potatoes (recipe follows)
  • Lemon-Garlic Kale (recipe follows)
Instructions
  1. Preheat oven to 350°.
  2. Sprinkle short ribs with salt and pepper.
  3. In a large Dutch oven, heat olive oil over medium-high heat. Add short ribs, in batches, if necessary, and cook until browned on all sides, about 5 minutes per side. Remove ribs from pan, reserving 3 tablespoons drippings in pan. Add carrots, celery, and garlic to pan; cook, stirring occasionally, until vegetables are just tender, about 5 minutes. Add flour and tomato paste; cook, stirring, for 2 minutes. Stir in tomatoes, onions, ale, broth, and thyme. Return short ribs to pan, cover, and bake until ribs are very tender and sauce is thickened, about 2 hours and 30 minutes. Serve over Buttermilk Mashed Potatoes and Lemon-Garlic Kale.

Buttermilk Mashed Potatoes
 
Makes 6 to 8 servings
Ingredients
  • 1 (3-pound) bag small red potatoes, halved
  • ¼ cup butter
  • ⅓ cup whole buttermilk
  • ⅓ cup sour cream
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
Instructions
  1. In a large saucepan, combine potatoes and water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer until potatoes are very tender, about 15 minutes. Drain well, and return potatoes to pan. Add butter, buttermilk, sour cream, salt, and pepper. Mash with a potato masher until desired consistency is reached.

Lemon-Garlic Kale
 
Makes 6 to 8 servings
Ingredients
  • 2 tablespoons olive oil
  • 3 cloves garlic, thinly sliced
  • 1 bunch kale, stemmed and chopped
  • 1 cup chicken broth
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
Instructions
  1. In a large skillet, heat olive oil over medium heat. Add garlic, and cook, stirring, for 30 seconds. Gradually add kale, stirring until kale is wilted. Add broth, and cook, stirring, until kale is tender and liquid is absorbed, about 8 minutes. Stir in lemon zest and juice.

For more British-inspired recipes, see “A Cozy Pub Feast” on page 33 of the September 2018 issue, available for purchase online.

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