Short Ribs with Sweet Potato and Lemony Onions
A bed of sweet potatoes holds tender, flavorful short ribs, perfectly seasoned with pasilla chilies, charred tomatillos, and tequila.
Short Ribs
Ingredients
- 2 pounds (1 kg) short ribs
- ¼ cup (60 ml) vegetable oil
- ⅓ cup (40 g)
- ½ cup (80 g) onion, peeled, diced
- 1 garlic clove
- 2 stalks celery, diced
- ¼ cup (60 ml) white wine
- 4 cups (960 ml) chicken broth
- 3 dried pasilla chillies, cleaned, seeded, and toasted
- ¼ cone piloncillo
- 8 fluidounces (240 ml) lager beer
- ¼ cup (70 ml) tequila
- 3 tomatillos, charred
- salt, to taste
- ground black pepper, to taste
Directions
- Preheat oven to 110°C (225°F). Season short ribs with salt and pepper.
- Heat a large dutch oven over high heat and add oil.
- Gently place ribs into the dutch oven and sear on all sides until golden.
- Set ribs aside. Add carrots, onions, garlic, and celery to the dutch oven and caramelize. Deglaze with white wine.
- Add stock, pasilla chilies, piloncillo, beer, tequila, and tomatillos. Bring to a boil.
- Reduce heat and return ribs to the sauce.
- Cover and cook in the preheated oven for 8 hours.
- Remove short ribs and set aside. Place cooking liquid over medium heat and simmer until reduced by half.
- Place remaining cooking liquid into the Vitamix container and secure the lid.
- Select Variable 6 and Pulse 10 times to create a chunky sauce.
- To plate, place sweet potato mixture on center of the plate, topped with short ribs. Garnish with sauce and onion mixture.
Lemony Onions
Ingredients
- 1 onion, julienned
- 2 Tablespoons lime juice
- ¼ cup (60 ml) olive oil
- salt, to taste
Directions
- Combine all ingredients in a bowl and refrigerate for later use.
Sweet Potato Puree
Ingredients
- 1 Tablespoon butter, room temperature
- ½ cup (120 ml) heavy cream
- 2 sweet potatoes, roasted
- salt, to taste
Directions
- Warm butter and heavy cream in a small saucepan.
- Place roasted sweet potatoes and cream mixture into the Vitamix container and secure the lid.
- Select Variable 1.
- Turn machine on and slowly increase speed to Variable 10, then to High.
- Blend for 45 seconds, or until desired consistency is reached.
- Transfer sweet potato puree to a small saucepan and keep warm until ready to serve.
Nutrition Information
| Serving Size | 1 serving |
| Amount Per Servings | |
| Calories | 780 |
| Total Fat | 65 |
| Saturated Fat | 27 |
| Cholesterol | 140 |
| Sodium | 230 |
| Total Carbohydrate | 16 |
| Dietary Fiber | 2 |
| Sugars | 6 |
| Protein | 29 |
Short Ribs with Sweet Potato and Lemony Onions is rated
out of
5 by
1.
Rated 5 out of
5
by
Jiiiiilll from
Best Short Ribs I’ve ever had
This recipe is more a matter of collecting ingredients and then letting the short ribs cook long and slow. I serve this dish on special occasions and it is a big hit!
Date published: 2019-06-15
