Sticky Peach BBQ Beef Short Ribs with Creamy Mashed Potatoes

Name: Sticky Peach BBQ Beef Short Ribs with Creamy Mashed Potatoes
Prep time: 25 min
Cook time: 3 min
Total time: 28 min
Yield: 6 servings
Ingredients: 4 lb bone-in English cut beef short ribs; 2 tsp Kosher Salt; 1 tsp Ground Black Pepper; 2 tsp Smoked Paprika; 1 tsp Garlic Powder; 2 tbsp Avocado Oil; 1 large Yellow Onion, sliced; 5 Garlic, smashed; 1.5 cup Low Sodium Beef Broth; 1 cup peach preserves; 1 cup smoky BBQ sauce; 2 ripe peaches, peeled diced; 2 tbsp Apple Cider Vinegar; 1 tbsp Worcestershire Sauce; 1 tbsp Dijon Mustard; 1 tsp chipotle powder; 3 lb Yukon Gold Potatoes, peeled cubed; 0.5 cup Unsalted Butter; 0.75 cup heavy cream, warmed; 4 oz Cream Cheese, softened; 1.5 tsp Salt; Chives, for garnish

Fall off the bone beef short ribs braised low and slow, brushed with a sweet and smoky homemade peach BBQ glaze, and served over silky, buttery mashed potatoes.

Blazewoman84

Prep25 min

Cook3 min

Total28 min

Servings6

Difficultymedium

AmericanDinner / Supper

Ingredients

4 lbbone-in English cut beef short ribs
2 tspKosher Salt
1 tspGround Black Pepper
2 tspSmoked Paprika
1 tspGarlic Powder
2 tbspAvocado Oil
1 largeYellow Onion, sliced
5Garlic, smashed
1.5 cupLow Sodium Beef Broth
1 cuppeach preserves
1 cupsmoky BBQ sauce
2ripe peaches, peeled diced
2 tbspApple Cider Vinegar
1 tbspWorcestershire Sauce
1 tbspDijon Mustard
1 tspchipotle powder
3 lbYukon Gold Potatoes, peeled cubed
0.5 cupUnsalted Butter
0.75 cupheavy cream, warmed
4 ozCream Cheese, softened
1.5 tspSalt
Chives, for garnish

Instructions

1
Pat the short ribs dry. Mix salt, pepper, smoked paprika and garlic powder and rub it all over the ribs.
2
Preheat the oven to 325°F. Heat the oil in a Dutch oven over medium high heat and sear the ribs in batches, 3 to 4 minutes per side, until deeply browned.
3
Remove the ribs, lower the heat to medium and cook the onion and garlic for 5 minutes. Add the broth and return the ribs, bone side up.
4
Cover and bake for 2 1/2 to 3 hours, until fork tender.
5
Simmer all the glaze ingredients in a saucepan over medium heat for 15 minutes until thick and jammy.
6
Cover the potatoes with cold salted water, bring to a boil and simmer 15 to 18 minutes until very tender. Drain and steam dry for 2 minutes.
7
Press through a potato ricer, then fold in the butter, cream cheese, warm cream and salt.
8
Place the ribs on a lined sheet pan, brush with the peach glaze and broil 3 to 5 minutes until sticky and lightly charred.
9
Spoon the mashed potatoes onto plates, top with the ribs, drizzle with extra glaze and sprinkle with chives.