Not your ordinary meat and potatoes dish with the spicy warmth from Cholula® Chili Garlic Hot Sauce. Ingredients Servings 4 8 24 48 80 100 Braised Short Ribs | Serves 4 1/4 cup Vegetable Oil 8 each Short Ribs, 8 oz bone in portions, trimmed 2 cups Onions, 1/2" dice 1 cup Carrots, 1/2" dice 1 cup Celery, 1/4" slice 4 cups Beef Stock 2 cups Cholula® Chili Garlic Hot Sauce 1 cup Cholula® Original Hot Sauce 1 cup Demi-Glace 3/4 cup Tomato Paste 2 tbsps McCormick Culinary ® Coriander, Ground 1 tbsp McCormick Culinary ® Garlic, Minced Mashed Boniato | Serves 4 2 pounds Boniato, 1" dice 1/2 cup Heavy Cream 2 tbsps Butter, unsalted 2 tbsps Flat Leaf Parsley, chopped 2 tsp Kosher Salt Cholula Braised Short Ribs | Serves 4 4 1/2 cups Mashed Boniato 8 each Braised Short Ribs 1 cup Braising Liquid 1 cup Frenchs ® Potato Sticks Procedure Braised Short Ribs
Set oven to 325°F. In a heavy bottom roasting pan over high heat, add oil and heat until simmering. Sear short ribs on all sides.
Reduce heat to medium. Add onions, carrots, and celery. Cook until onions are translucent.
Deglaze with beef stock. Add both hot sauces, demi-glace, tomato paste, coriander, garlic. Whisk until ingredients are fully distributed and bring to a simmer. Cover and place in oven until short ribs are fork-tender. Hold hot for service.
In a pot add boniato and with cold water. Salt appropriately and bring to a boil.
Reduce heat to medium, cover, and simmer until very tender. Drain well and return to pot.
Add butter, cream and salt. Mash until smooth. Fold in chopped parsley until evenly distributed. Hold hot for service. Service For each serving, plate 1 1/2 cups mashed boniato and top with 2 braised short ribs.
Cover with 1/4 cup braising liquid and garnish with 1/4 cup potato sticks. Serve hot. CHEF’s TIP!
Boniato is a white sweet potato. If unavailable typical sweet potatoes are a perfect substitute.