06 October 2011

Recipe: Beef Short Ribs with Mashed Potatoes

Paris, France made it's debut in 1996 along side many other World Showcase pavilion countries. This recipe was featured on their 2009 menu.

2 cups cabernet wine
3 sprigs of rosemary
3 springs of thyme
1 whole garlic clove, minced
½ cup pearl onions
½ cup chopped button mushrooms
1 tsp black peppercorns
Salt, to taste
Pepper, to taste
4 lbs beef ribs
  1. In an oven-safe dish, add all ingredients together. Cover dish and refrigerate for 12 hours.
  2. Uncover the dish and place in a 280° - 300° for 2 ½ hours or until tender.

Ingredients for Mashed Potatoes 
4-6 potatoes, peeled
1/4 cup butter
1/2 cup heavy cream
Salt, to taste
Pepper, to taste
  1. In a large pot, place peeled potatoes and cover with water. Bring to a boil. Let them cook until soft. 
  2. Drain the water and place the potatoes in a large bowl.
  3. Using a hand mixer, mash the potatoes first. Add butter and heavy cream. This will make for smoother mashed potatoes. Season with salt and pepper.
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