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GoFrogs91

Provençal-style Short Ribs with Crema Mashed Potatoes

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No pics on the grill unfortunately. Lately, I have really gotten into adding some smoke to the proteins that I intend to braise. This time, it was some really meaty short ribs. I have to say that bourbon oak cask staves really do something special to beef.

For this dish, I put the ribs on with bourbon staves at 200 for about 90 minutes. After the smoke, I browned them off in a Dutch oven and did a traditional braise to finish the recipe.

3767b3ef289e81e04d93217773e883ea.jpg

The mashed potatoes were an adaptation of a creme fraiche version using Mexican crema instead.

And I know, MK and Bosco, my lighting is crap, but I was hungry and just wanted a quick shot.

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