Demi-Glace Roasted Beef Short Ribs with Almond Green Beans and Mashed Potatoes

Demi-Glace Roasted Beef Short Ribs with Almond Green Beans and Mashed Potatoes

Serving Size: 2

Ingredients:

  • 1 pouch Le Sauce & Co. Classic Demi-Glace Sauce 
  • 4-6 Bone-In Beef Short Ribs 
  • Salt and Pepper
  • 1 baking Potato
  • ¼ cup Milk
  • 1 tbsp Butter
  • ½ cup Green Beans (frozen or fresh)
  • ¼ cup Slivered Almonds
  • 2 tbsp Parsley (dried or fresh)

Equipment:

  • Cutting Board
  • Microwave safe bowl
  • Plastic wrap
  • Baking Dish
  • Foil
  • Oven

Directions

1. Preheat oven to 275.

2. Season all sides of beef short ribs generously with salt and pepper and lay bone side down in baking dish.

  1. Cover tightly with aluminum foil and cook for 3 ½-4 hours or until meat is tender.  
  2. Peel and cut potato into cubes. Put in microwave safe bowl and cover with plastic wrap. Cut a small slit in plastic wrap.
  1. Microwave potato cubes for 5-7 minutes or until potatoes have softened and can be mashed easily.
  1. To potatoes add a splash of milk, a tablespoon of butter, and season to taste with salt, pepper, and garlic salt. Mix until creamy, adding more milk and butter as needed for desired consistency.
  1. Cut fat from the top of ribs and drain liquids from the dish.
  2. Brush each short rib generously with Le Sauce & Co. Demi-Glace sauce and broil on low until sauce begins to caramelize.
  1. Prepare frozen green beans as directed on package or steam fresh green beans.
  2. Plate green beans and sprinkle with seasoned salt and almond slivers.
  3. Plate mashed potatoes and arrange short ribs on top of potatoes.
  4. Pour any extra sauce over mashed potatoes.
  5. Sprinkle ribs, beans, and mashed potatoes with parsley.

 



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