Short rib leftovers are the secret shortcut for a fast and flavorful dinner.
is joining TODAY to share her go-to short rib recipe and serve it two ways. She shows us how to make slow-braised short ribs in a red wine and tomato sauce paired with mashed potatoes and then turn them into a hearty sauce for a quick pasta dish.The key to developing the deep, rich flavor of these short ribs is all in the browning.
First, the short ribs themselves get seared to develop a caramelized crust, then the vegetable mixture takes its turn getting deeply golden in the pot, and finally, a healthy heap of tomato paste goes in for a browning session. The result is layers of flavor that infuse every bit of the tender short ribs. Serving this ulta-hearty dish with horseradish-spiked mashed potatoes helps brighten everything up and adds a wonderful creamy complement to the beef.
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