Whole30 Short Ribs & Smashed Red Potatoes
Ingredients:
For The Short Ribs:
5.5 lbs. Bone-In Beef Short Ribs
Kosher Salt & Pepper
3 tbsp. Olive Oil
2 Large Onions, chopped
4 Medium Carrots, peeled & chopped
3 Celery Stalks, chopped
2 tbsp. Tomato Paste
7.5 cups Beef Bone Broth, divided
8 sprigs Thyme
4 sprigs Oregano
2 sprigs Rosemary
10 sprigs Italian Parsley
2 Dried Bay Leaves
1 Head of Garlic, halved crosswise
Chopped Parsley for serving
For the Mashed Potatoes
2 lbs. Red Potatoes, scrubbed
2 Dried Bay Leaves
1 Can Full Fat Coconut Milk, divided
5 tbsp. Ghee
1 Cup Reserved Water From Boiling Potatoes
Salt & Pepper
Instructions:
For the Ribs:
- Preheat your oven to 350°F
- Season your ribs with salt & pepper
- Heat your oil in a large dutch oven over medium-high heat
- Brown short ribs on all sides for 8 minutes per batch
- Transfer short ribs to a plate
- Pour off all but ¼ cup drippings from pot
- Add onions, carrots, and celery, & cook until onions are translucent
- Add tomato paste and cook until well combined
- Add 3.5 cups broth, & short ribs with any accumulated juices, and bring to a boil
- Lower heat & simmer until broth is reduced by half
- Add all herbs & garlic head to pot
- Stir in the additional 4 cups broth
- Bring to a boil then cover and place in oven
- Cook until short ribs are tender, approx.. 2–2½ hours
- Once done, transfer the short ribs to a plate
- Strain the sauce from the pot into a bowl & remove any fat from surface
- Return ribs & sauce to the pot
For Mash:
- In a large pot, cover your potatoes with cold water add in salt and bay leaves
- Bring to a boil and cook until the potatoes are fork tender, 25-30 minutes
- With a slotted spoon, remove the potatoes from the water and place in the bowl of a stand mixer fitted with the paddle attachment
- Reserve 1 cup cooking water
- Heat half of the coconut milk plus ghee in a small pot
- Add the warmed ghee and coconut milk to the stand mixer and mix on medium until combined
- Season with salt and pepper
- Add in warm cooking water and/or remaining coconut milk until creamy
- Season with more salt and pepper to taste
