Super Yummy Braised short rib with horseradish whipped potatoes and roasted carrots

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Before you jump to Braised short rib with horseradish whipped potatoes and roasted carrots recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Good For You.

Almost every single “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. There’s some worth to this. Sometimes, though, the last thing you want is to have to cook meals from scratch. Sometimes you just want to hit the drive through along the way home and call it a day. There is simply no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because most of the popular joints are now advertising “healthy” menu selections to keep their businesses up. Here is the way to eat healthfully when you hit the drive through.

Aim for the side dishes. It wasn’t so long ago that French Fries were your sole side dish option at a restaurant. Now more or less all of the famous fast food places have broadened their menus. Now you can find several different salads. Chili can be a different selection. You may buy a baked potato. You can pick fruit. There are a lot of options that don’t involve eating something deep fried. When you buy your meal through a drive through window, choose side dishes instead of just grabbing something premade. When you are doing this you can keep your fat content as well as your calorie counts low.

Simple reason states that the simplest way to lose pounds and get healthy is to ban fast food from your diet altogether. Most of the time this is a good idea but if you make great choices, there is no reason you can’t visit your drive through once in a while. Sometimes the best thing is to let another person make your dinner. There isn’t any reason to feel terrible about going to the drive through when you make healthy and balanced decisions!

We hope you got benefit from reading it, now let’s go back to braised short rib with horseradish whipped potatoes and roasted carrots recipe. To cook braised short rib with horseradish whipped potatoes and roasted carrots you need 12 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Braised short rib with horseradish whipped potatoes and roasted carrots:

1. Get 4 meaty short ribs (about 31/2 lbs)
2. Prepare 1 cup chopped carrots
3. Use 1 cup chopped celery
4. Use 1 Medium yellow onion chopped
5. Prepare 4 large garlic cloves chopped
6. Use 8 oz sliced baby Bella
7. Provide 1 cup red wine
8. Provide 32 oz Bold beef stock (veal stock if you can find it)
9. Use 2 tbsp tomato paste
10. Prepare Minced flat leaf parsley to finish
11. Get 1 tbsp dry thyme
12. Provide 2 tbsp ap flour

Instructions to make Braised short rib with horseradish whipped potatoes and roasted carrots:

1. Add the garlic, mushrooms, carrots, onions and celery to a bowl. I did this the night before to cut down on prep time.
2. Take the ribs out and let come to room temp, about an hour. Add evo to a large Dutch oven and heat to medium high. Add the short ribs flesh side down and brown. Turn on both sides and brown as well, set to the side.
3. Add your veggies and scrape up all the brown bits from the bottom, season with salt, pepper and thyme and sauté for about 10 minutes
4. Add the wine and reduce by half. Add the tomato paste and mix, the 2 tbsp of flour and mix, cook it out for a few minutes.
5. Add about 3 cups of the beef stock and stir. Add the short ribs flesh side down. Make sure your liquid is right above the meat but not the bone so add more stock if necessary. Cover with the lid and cook on 325 for about 2 1/2 hours or until tender.
6. Remove the short ribs to heavy duty foil and wrap them up being careful not to let the meat and bone separate, place in the oven on warm while you finish the sauce.
7. Strain all the liquid through a sieve into a small stock pot and turn the heat up to reduce and thicken the sauce, add a slurry if needed. Season with salt and pepper to taste then take off the heat and serve over the dish.

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