Short Ribs with Mashed Potatoes and Firecracker Sauce
by Auntie Nono
This is the ultimate special occasion recipe. Whether it's for Valentine’s Day, an anniversary, birthday or to serve to fancy guests, it is guaranteed to impress. Properly cooked short ribs are fall-off-the-bone tender, decadently rich, and such a show stopper. They’ll make your house smell amazing while they cook, and Auntie Nono's is here to make everything a little easier, so you can do less and savor more.
Category
Dinner
Servings
6
Prep Time
30 minutes
Cook Time
2 hours 5 minutes
Ingredients
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5 lbs meaty beef short ribs, bone in
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2 tablespoons Auntie Nono's Firecracker Seasoning. divided
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1 14 1/2 ounce can chopped tomatoes
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1 medium red onion, chopped
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1/2 cup ketchup
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1/2 cup water
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1/2 cup brown sugar
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2 teaspoons dijon mustard
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2 teaspoons Worcestershire sauce
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1 lb Yukon Gold potatoes, peeled, cut into 2-3 inch chunks
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1 lb russet potatoes, peeled, cut into 2-3 inch chunks
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1 stick (4 ounces) unsalted butter
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1/2 cup whole milk
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1/2 cup heavy cream or sour cream
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2 tablespoons chopped fresh parsley or green onions
Directions
Preheat oven to 450 degrees
Place the short ribs in a baking dish and sprinkle generously with some of Auntie Nono’s Firecracker Seasoning. Roast in a preheated 450 degree oven for 20 minutes, until brown. Pour off any excess fat from the pan and discard. Reduce the heat to 300 degrees.
Combine remaining Auntie Nono’s Firecracker Seasoning, tomatoes, onion, ketchup, water, brown sugar, dijon, and Worcestershire and pour over the ribs. Cover dish with foil and return to oven. Cook, basting every 30 minutes or so, until very tender, about 1 ½ to 2 hours.
About 30-40 minutes before serving, place both potatoes in a pot of salted water. Bring to a boil and simmer until tender.
Combine butter and milk in a small saucepan and heat until steamy.
Drain the potatoes very well. Return to pan and add milk and butter mixture. Mash. Add cream or sour cream. Sprinkle with some Auntie Nono’s Firecracker Seasoning on top for color and flavor.
Serve the mashed potatoes with the ribs and sauce, garnished with the parsley or green onions.
Recipe Note
After browning, the ribs and sauce can be cooked in a slow cooker or instant pot until tender instead of returning to the oven.