Braised Short Ribs with Roasted Vegetables & Mashed Potatoes in a Red Wine Reduction

• prep time: 30 minutes
• cook time: 3.5 hours
• total time: approx. 4 hours

Servings: Dinner for 4

Ingredients:

• 6 bone-in beef short ribs
• 3 carrots, sliced in rounds
• 1 white onion, cubed
• 3 celery stalks, sliced
• 3 garlic cloves
• bundle of thyme sprigs
• bundle of rosemary
• 2 cups red wine
• 2 cups beef broth
• 1/2 cup flour
• 6 Yukon gold potatoes, peeled and chopped
• 1 cup milk
• 1 cup butter
• salt and pepper to taste

Instructions:

1. Heavily season the short ribs with salt and pepper
2. Lightly flour seasoned ribs
3. Coat the bottom of a frying pan with grapeseed oil over high heat
4. Brown ribs in the pan until all sides are colored
5. Remove browned ribs from the pan and set aside
6. Reduce heat on pan to low and add onions, carrots and celery and season with salt and pepper, cooking for approximately 4 minutes
7. Turn pan to medium-high and add red wine, beef broth, rosemary and thyme
8. Bring to a boil
9. Turn heat down to very low and add ribs back to the pan and cover
10. Cook for 3.5 hours
11. During the ribs cooking time, begin making mashed potatoes
12. Place potatoes in a large pot and add enough cold water to cover potatoes
13. Bring to a boil and cook partially covered until they can easily be pierced with a knife
14. Drain well and mash with a potato masher
15. While mashing slowly drizzle in milk
16. While mixing add softened butter 1 Tbsp at a time, waiting a few seconds between each addition
17. Potatoes should be whipped and fluffy
18. Add salt and pepper to taste
19. To keep potatoes warm, cover potatoes and place in a warm oven until ready to serve
20. Beef is cooked when the meat falls off the bone easily
21. Once ribs are cooked, remove from pan and set aside
22. Strain the liquid from the vegetables remaining in the pan
23. Put the liquid in a pan and cook on high until the liquid reduces by half (about 5 - 8 minutes). The sauce will need to be brought to a boil to reduce
24. Place vegetables on the bottom of a plate, top with mashed potatoes and then short ribs. Drizzle with reduced sauce.