Braised Short Ribs, Green Bean Almandine and Sweet Potato Maple Mash
- 2 pounds short ribs, trimmed of any visible fat and cut into 21/2-inch cubes
- Kosher salt
- Freshly ground black pepper
- 1 ounce vegetable oil
- 4 garlic cloves, smashed
- 1 cup chopped yellow onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1 tablespoon tomato paste
- 2 tablespoons all-purpose flour
- 32 ounces chicken stock
- 1 cup red wine
- 1 1/2 lbs boiled sweet potatoes
- 1/2 cup sour cream
- 1/4 cup maple syrup
- 1 lb green beans
- 2 tablespoons slivered almonds
- 2 tablespoons butter
- 1 teaspoon lemon juice
- Preheat the oven to 275°F.
- Season the cubed short rubs generously with salt and pepper.
- Heat a Dutch oven or other heavy-bottomed pot over medium-high heat and add the vegetable oil. Place a few cubes of short ribs in the pot and sear on all sides. You may need to do this in 3 or 4 batches.
- Remove the short ribs to a paper towel–lined plate. Deglaze the pot with a spoonful of the chicken broth and then pour this liquid into a small bowl; set aside.
- In the same Dutch oven, combine the garlic, onion, celery and carrots; cook over medium heat for 15 to 20 minutes until they are deeply caramelized. Add the tomato paste and cook another 3 to 4 minutes or until it is dark reddish-brown in color. Stir in the flour, then add the chicken stock, red wine, short ribs, and reserved deglazing liquid.
- Cover tightly and transfer the pot to the oven. Braise for 2 1/2 to 3 hours, checking at 2 hours to see if the meat is done. The meat should pull apart easily with a fork, but not just fall apart at the touch.
- The short ribs can be served right now if you skim the fat off the top, or follow the directions below.
- Discard the vegetables. Place the entire Dutch oven in the refrigerator and let it chill overnight.
- Take the Dutch oven out of the refrigerator. Remove and discard the hard layer of fat from the top of the pot.
- Reheat short ribs at 350 for about 35-40 minutes and serve.
- Combine boiled sweet potatoes, sour cream and maple syrup into food processor. Once completely blended place back into pan and heat through completely before serving
- Slice fresh beans and cook, in pot covered in a small amount of boiling salted water until crisp-tender.
- Cook almonds in butter over low heat, stirring occasionally, until golden.
- Remove from heat and add juice.
- Pour over beans.