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Ruby Port-Braised Short Ribs and Mashed Potatoes

Rachael Ray : Food Network
  • 240 minutes
  • Serves 6

INGREDIENTS

12

Beef short ribs, bone-in

4

5 to 6-inch-long stems fresh rosemary, stems fresh

2

Carrots

2

Celery with leafy tops, ribs

1

small handful Flat-leaf parsley, fresh

1

head Garlic

2

Marjoram or fresh oregano, stems fresh

2

Onions

1

Pomegranate seeds

2 1/2

lbs Potatoes, starchy

8

Sage, fresh leaves

10

sprigs Thyme, fresh

1 qt

Beef stock

2 tbsp

Tomato paste

2 tbsp

All-purpose flour

1

Kosher salt and coarse black pepper

1/4

Scant tsp Nutmeg

4 tbsp

Grapeseed or vegetable oil

4 tbsp

Butter, unsalted

1 cup

Heavy cream

1

Green beans or green salad

1

bottle Ruby port