6 servings
YouTube instructional video is at the bottom.
What you’ll need
2 and 1/2 pounds Beef short ribs
4 pounds russet potatoes
All-purpose flour
Vegetable or canola oil
Salted butter
Whole milk
Sour cream
Better than Bouillon beef base
Seasonings
Salt
Black pepper
Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s vegetable magic
Granulated onion
Granulated garlic
Dried thyme
Onion
Celery
Green bell pepper
Garlic
Fresh parsley
Fresh chives
Bay leaves (Optional)
Tools
Potato peeler
Preparation of ingredients
Seasonings
Step 1- Chop half of a yellow onion, 2 or 3 ribs celery, half of a green bell pepper, 0.5 ounces fresh parsley, and 0.4 ounces fresh chives. Press 6 cloves garlic with a garlic press. Make sure you rinse off the celery, green bell pepper, and fresh parsley before chopping.
Beef short ribs
Step 2- Place the beef short ribs into a medium-sized bowl. Sprinkle, 1 and 1/2 teaspoons salt, 1/2 teaspoon black pepper, 1 teaspoon Tony Chachere’s creole seasoning, 1 and 1/2 teaspoons chef Paul’s poultry magic, 1 teaspoon granulated onion, 1 and 1/2 teaspoons granulated garlic, 1/2 teaspoon dried thyme. Coat the seasonings onto the beef ribs with your hands. Cover the bowl with a lid. Place the bowl into the fridge and let the ribs marinate for 4 hours or overnight.
Potatoes
Step 3- Peel 4 large russet potatoes with a potato peeler. Cut each potato in half in the center going down the length. Cut each potato half into medium sized cubes.
Step 4- Place the potato cubes into a large bowl. Fill the bowl with water with the waterline covering over the potato cubes. Move the potato cubes around into the water with your hands. Cover the bowl partially with a lid. Drain the water out of the bowl into your kitchen sink. Set the bowl with the potatoes in it on the side.
Cooking the potatoes
Preheat fire to medium heat.
Step 5- Add 3 quarts water and 2 teaspoons salt into a large 8-quart pot. Let the water come to a simmer. Add the potato cubes into the water and stir. Cover your pot partially with water. Let simmer for 12 to 15 minutes stirring occasionally. The potatoes will be tender if you insert a fork into them easily.
Step 6- Pour the hot water and the potato cubes into a large strainer. Let cool for 15 to 20 minutes.
Step 7- Add the cooled potato cubes into a large bowl. Mash the potato cubes with a large sturdy spoon or a potato masher. Continue to do this until all potato cubes are mashed.
Making the garlic butter mashed potatoes
Preheat fire to medium heat.
Step 8- Melt 5 tablespoons salted butter and 3 cloves pressed garlic (1 to 2 tablespoons) into a large 8-quart pot. Stir and let sauté for 1 minute.
Step 9- Add 1 and 1/3 cups whole milk, 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon chef Paul’s vegetable magic, 1/2 teaspoon granulated onion, 2 or 3 tablespoons freshly chopped chives, and 1/3 cup sour cream. Stir all ingredients together. Let simmer for 1 minute. Add mashed potatoes and stir with a large sturdy wooden spoon until combined. Let cool for 5 to 10 minutes before serving.
Searing the Beef short ribs
Preheat fire to medium heat.
Step 10- Heat a large 4-quart saucepan for 1 to 2 minutes. Lightly spread butter into the saucepan. Add the beef short ribs into the heated saucepan. Let sear for 3 to 4 minutes on each side. (2 sides only). Remove the seared beef short ribs and place them onto a serving plate and set aside.
Beef stock mixture | Deglazing the saucepan
Step 11- Add 7 cups of water base into the same saucepan you seared the beef short ribs in. let get hot for 5 to 7 minutes. Add 1 or 2 teaspoons of the better than bouillon beef base and stir all ingredients with a whisk until the beef base has dissolved into the water. Once done let the mixture cool for 5 to 10 minutes. From there pour the cooled mixture into a fat separator and set aside.
Beef base mixture
Preheat fire to medium heat.
Step 12- Add 1/4 cup vegetable or canola oil into a heated saucepan and let get hot for 30 seconds. Add 1/4 cup all-purpose flour and stir continuously for 6 minutes or until the roux is a chocolate brown color.
Step 13- Add 1 cup chopped yellow onion, 1/2 cup chopped green bell pepper, and 1/3 cup chopped celery. Stir all ingredients together. Let sauté for 1 minute. Add 3 cloves pressed garlic and stir. Let sauté for 1 minute.
Step 14- Pour the beef base mixture from the fat separator into the saucepan leaving the fat leftover in the fat separator. Next add 1/8 teaspoon salt, 1/8 teaspoon black pepper, 1/8 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon chef Paul’s poultry magic, 1/8 teaspoon granulated onion, 1/8 teaspoon granulated garlic, 1 tablespoon freshly chopped parsley, 1/2 teaspoon dried thyme, and 4 bay leaves. Stir all ingredients together and let come up to a simmer.
Beef short ribs take quite a bit of time to cook. Also, the liquid may look like a lot but after the cooking process is done it will cook down into a gravy.
Step 15- Add the beef short ribs into the simmering liquid. Cover your saucepan with a lid. Let simmer for 1 hour and 30 minutes stirring occasionally. Once the cooking process has ended the mixture should have cooked down into a gravy and the ribs should be tender. Let cool for 30 to 35 minutes before serving.
YouTube instructional video
