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–+ servings
Total Time :4 hours
Servings: 6

INGREDIENTS
 

  • 4 pounds/1.8 kilograms beef short ribs
  • Salt and ground black pepper, to taste
  • 2 tablespoons oil
  • 2 medium onions, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 tablespoon tomato paste
  • 2 cups beef broth
  • 3 cups dry red wine
  • ½ garlic bulb, cut crosswise
  • 2 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 tablespoon Worcestershire sauce

Mashed potatoes:

  • 3 pounds/1.4 kilograms Gold potatoes, peeled and cubed
  • 6 garlic cloves, peeled
  • 1 cup whole milk, warmed
  • 4 ounces/115 grams unsalted butter
  • Salt and ground black pepper, to taste

INSTRUCTIONS

  • Heat the oven to 350°F/175°C. Pat the short ribs dry and season generously with salt and pepper. Heat the oil in a large Dutch oven over medium-high until it shimmers. Working in batches, sear the ribs on all sides until deeply browned, 8 to 10 minutes, then transfer to a plate.
  • Add the onions, carrots, and celery to the pot and season lightly with salt. Cook, stirring, until softened and golden at the edges, 6 to 8 minutes. Stir in the tomato paste and cook until darkened and fragrant, 1 to 2 minutes.
  • Stir in the beef broth and red wine, scraping up the browned bits. Return the short ribs to the pot and add the garlic bulb, rosemary, thyme, and Worcestershire sauce. Bring to a simmer, cover, and transfer to the oven. Braise until the meat is tender and nearly falling off the bone, about 3 hours.
  • Transfer the ribs to a plate and tent loosely. Skim the fat from the braising liquid (or pour through a fat separator), then simmer over medium heat until glossy and reduced to a sauce, 15 to 20 minutes. Taste and adjust seasoning.
  • Meanwhile, place the potatoes and garlic in a large pot, cover with cold salted water, and bring to a boil. Cook until tender, 15 to 20 minutes. Drain well. Mash with the warm milk and butter until smooth and creamy; season with salt and pepper.
  • Spoon the mashed potatoes onto warm plates, arrange the short ribs on top, ladle over the red wine sauce, and finish with parsley.