Habanero-Mango Glazed Short Ribs with Mashed Yucca

Habanero-Mango Glazed Short Ribs with Mashed Yucca





Short Ribs ingredients

  • 2- 6oz pieces Sterling Silver short ribs, bone-in
  • 1 Tbsp. Kosher salt
  • 1 tsp. fresh cracked black pepper
  • 2 cups habanero-mango chutney
  • 3 cups beef stock

Mashed Yucca Ingredents

  • 1-pound yucca, peeled and diced
  • 2 cloves garlic, peeled
  • ½ cup coconut milk
  • 1 cup water
  • 2 Tbsp fresh cilantro, roughly chopped

Short Ribs Preparation

  1. Preheat oven to 350°.
  2. Season short ribs with salt and cracked pepper.
  3. Heat oil in a heavy bottomed pan over high heat. Add seasoned short ribs and sear on all sides until well browned.
  4. Mix together habanero-mango chutney and beef stock and add to pan with short ribs.
  5. Cover with a tight-fitting lid or aluminum foil and cook for approximately 3 hours, or until tender.
  6. Once cooked, remove short ribs from pan and reduce liquid until thickened.
  7. Add short ribs back to pan and coat with sauce.

Mashed Yucca Preparation

  1. In a medium pot, add yucca, coconut milk, garlic, and water.
  2. Bring to a boil, reduce to a simmer, and cook until very tender, 12-15 minutes.
  3. Strain and reserve liquid.
  4. Mash yucca, adding enough of the reserved liquid to achieve a smooth consistency.
  5. Serve with braised short ribs and garnish with fresh cilantro.