Beef short ribs are one of my favorites, but they are a bit pricey so it is always a treat when we make them at home. When I saw them on sale at the store this weekend, I immediate snagged a pack. I love to slow cook them in the crock pot until they are so tender they fall off the bone. In search of a recipe that used items I already had in the house, I modified a Cooking Light recipe and came up with this below. It was fabulous light version of a winter comfort-meal, and was even better when served over these low fat horseradish mashed potatoes.
Balsamic Short Ribs in the Crock Pot
4 pounds beef short ribs, trimmed
Kosher or seasoned salt
Fresh ground pepper
2 cups chopped red or white onion
1/4 cup minced garlic
2.5 cups low-salt beef broth
1 cup dry red wine
3/4 cup balsamic vinegar
1/3 cup packed light brown sugar
1 can diced tomato
Salt and pepper ribs and brown them in pan sprayed with cooking spray about 10 min total. Mix the rest of ingredients in crock pot, and put short ribs in after browning. Set crock pot to high, cover, and cook for 4 hours or until done.
Horseradish Mashed Potatoes
2 1/2 pounds baking potatoes, peeled and cut into quarters
3/4 cup low-fat or fat-free milk
2 tablespoons fat-free sour cream
1 1/2 tablespoons prepared horseradish
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
To prepare mashed potatoes, place potatoes in a large saucepan; cover with water. Bring to a boil; cook 20 minutes or until very tender. Drain. Combine potatoes, milk, and remaining ingredients in a large bowl. Mash potato mixture with a potato masher. Serve with ribs and cooking liquid.