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Brown Sands
Cali Date Syrup Braised Short Ribs with Garlic Mashed Potatoes
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Play for audio instructions from Chef Carol

Cali Date Syrup™ Braised Short Ribs with Garlic Mashed Potatoes

INGREDIENTS:

  • 4 beef short ribs (bone-in)

  • 1/2 cup Cali Date Syrup

  • 1 cup red wine

  • 2 cups beef broth

  • 1 onion, chopped

  • 2 carrots, chopped

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 2 tbsp olive oil

  • 2 sprigs fresh thyme

  • 1 bay leaf

  • Salt and pepper to taste

  • 4 large potatoes, peeled and chopped

  • 1/2 cup heavy cream

  • 4 tbsp butter

  • 2 cloves garlic, minced

  • Salt and pepper to taste

INSTRUCTIONS:

  • Season short ribs with salt and pepper.

  • Sear in olive oil in a Dutch oven until browned; set aside.

  • Sauté onions, carrots, and garlic in the same pot.

  • Add tomato paste; cook 1 minute.

  • Deglaze with red wine, scraping brown bits.

  • Stir in beef broth, Cali Date Syrup, thyme, and bay leaf.

  • Return ribs, cover, and bake at 325°F (160°C) for 2.5–3 hours.

  • Boil potatoes; mash with cream, butter, garlic, salt, and pepper.

  • Serve ribs over mashed potatoes, drizzled with sauce.

  • TIP: Garnish with parsley and serve with crusty bread.

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