Short Ribs w/ Root Veggies

Just saying short ribs out loud, sending a bit of excitement down my spine. I love everything about it. It is a rich dish that is great once in awhile. Best part is getting them for a discount at the local grocery store. That made me even happier.

I bought it and realized that why not change up the usual way I cook it just a little. A little change can build an even more depth to a flavor that is classic on its own.

One of my brothers was staying the night and I thought what a better way to test the water than on him and my husband. It could have been disasters, but it wasn't. 

Short Rib & veggie recipe is:

6 short ribs

4 carrots (chopped)

1/2 sweet onion (chopped)

4 mushrooms

4 garlic cloves (crushed)

2 celery stalks

1 bottle Apple Ale

2 cups beef broth

1 T corn starch w/ 1 cup cold water (slurry)

2 instant mashed potatoes

Braise all sides of the short ribs. Everything is better when it is browned. Take out the ribs and set to the side while softening the onions, carrots, celery, & mushrooms.

Crush the garlic when the liquids are being put in. Return the ribs back to the pot and cook 1 1/2 hours to 2 hours or until the meat just falls off the bones.

Make the mashed potatoes as directed by the package. While that is cooking, make the slurry (corn starch & water) and put it in the pot of boiling ribs. It will thicken the sauce some. The sauce is still going to be thin.

Once the potatoes are done, turn off the ribs and plate them.

Your family will thank you once they start eating this. A great touch was the apple ale. Yummy!

Enjoy!