Braised Short Ribs, Horseradish Mashed Potatoes, Kale Chips
For the Short Ribs:
2 Lbs. Short Ribs
1 Tbsp. Vegetable Oil
Salt, Pepper
3 Garlic Cloves, Minced
1 1/2 C. Red Lager
1.5 Oz. Semi Sweet Chocolate
1 Tbsp. Honey
1 Tbsp. White Cooking Wine
1/2 Tbsp. White Vinegar
1 Tsp. Apple Cider Vinegar
1/2 Tsp. Chili Powder
1/2 Tsp. Cayenne Pepper
1/2 Tbsp. Sugar
Coat short ribs with salt and pepper. Heat the oil on medium high heat on the stove and brown all sides of the short ribs until they begin to get a nice caramelization. These short ribs can either be done in the slow cooker or in the oven. If using the slow cooker, place all ingredients in, mix well and cook for 5 hours on high. If cooking in the oven, preheat oven to 275 degrees and place ingredients in an oven safe pan before browning on the stove. Use the beer to deglaze the pan after browning, then add remaining ingredients. Cook for at least 4 hours.
For the Potatoes:
3 Russet Potatoes, Peeled and Cubed
Salt
2 1/2 Tbsp. Butter
1/4 C. Milk
1-2 Tsp. Horseradish (depending on preference)
Place potatoes in boiling water with a pinch of salt. Cook until soft. Drain water. Add butter, milk and horseradish and whip potatoes until light and fluffy.
For the Kale Chips:
1 Bunch Kale
2 Tbsp. Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp. Garlic Powder or Minced Garlic
1 Tsp. Sugar (Another suggestion would be to use brown sugar instead)
Preheat oven to 325 degrees. Pull Kale in to small pieces and spread over oven safe pan. Coat with olive oil, salt, pepper and garlic. Bake for 20 minutes, flipping over halfway through. Remove from oven and sprinkle over sugar before serving.
2 Lbs. Short Ribs
1 Tbsp. Vegetable Oil
Salt, Pepper
3 Garlic Cloves, Minced
1 1/2 C. Red Lager
1.5 Oz. Semi Sweet Chocolate
1 Tbsp. Honey
1 Tbsp. White Cooking Wine
1/2 Tbsp. White Vinegar
1 Tsp. Apple Cider Vinegar
1/2 Tsp. Chili Powder
1/2 Tsp. Cayenne Pepper
1/2 Tbsp. Sugar
Coat short ribs with salt and pepper. Heat the oil on medium high heat on the stove and brown all sides of the short ribs until they begin to get a nice caramelization. These short ribs can either be done in the slow cooker or in the oven. If using the slow cooker, place all ingredients in, mix well and cook for 5 hours on high. If cooking in the oven, preheat oven to 275 degrees and place ingredients in an oven safe pan before browning on the stove. Use the beer to deglaze the pan after browning, then add remaining ingredients. Cook for at least 4 hours.
For the Potatoes:
3 Russet Potatoes, Peeled and Cubed
Salt
2 1/2 Tbsp. Butter
1/4 C. Milk
1-2 Tsp. Horseradish (depending on preference)
Place potatoes in boiling water with a pinch of salt. Cook until soft. Drain water. Add butter, milk and horseradish and whip potatoes until light and fluffy.
For the Kale Chips:
1 Bunch Kale
2 Tbsp. Olive Oil
1/2 Tsp. Salt
1/2 Tsp. Pepper
1 Tsp. Garlic Powder or Minced Garlic
1 Tsp. Sugar (Another suggestion would be to use brown sugar instead)
Preheat oven to 325 degrees. Pull Kale in to small pieces and spread over oven safe pan. Coat with olive oil, salt, pepper and garlic. Bake for 20 minutes, flipping over halfway through. Remove from oven and sprinkle over sugar before serving.
