Beef Short Rib with Onion Sauce and Potato Puree
A quick and comforting plate of tender beef short rib smothered in a sweet onion sauce, served over creamy potato puree. Finished with fresh radish and microgreens for a touch of brightness.
- Total time
- 30 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 1.5 lb beef short ribs
- 2 medium yellow onions
- 1.5 lb potatoes
- 3 tbsp butter
- 1 cup beef broth
- 1 to taste salt and pepper
Instructions
- 1
Season the 1.5 lb short ribs with salt and pepper. Heat a large skillet over medium-high and sear the ribs until browned on all sides, about 6 minutes total. Remove and set aside.
- 2
In the same skillet, add the 2 sliced onions and cook over medium until soft and golden, about 8 minutes. Pour in the 1 cup beef broth, scraping up any browned bits, and simmer for 2 minutes.
- 3
Meanwhile, boil the 1.5 lb peeled and cubed potatoes in salted water until fork-tender, about 15 minutes. Drain and mash with the 3 tbsp butter and a splash of the cooking water until smooth.
- 4
Return the ribs to the skillet with the onion sauce and simmer for 5 minutes, until the sauce thickens slightly and the ribs are heated through.
- 5
Serve the ribs and sauce over the potato puree, garnished with radish slices and microgreens if you like.
Tools you’ll need
- Large skillet
- Pot for boiling potatoes
- Potato masher
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