Slow-Braised Short Ribs with Garlic Mashed Potatoes

Ingredients

• 1.5 kg (3.3 lbs) beef short ribs
• 2 onions, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 500 ml (17 fl oz) red wine
• 500 ml (17 fl oz) beef broth
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 kg (2.2 lbs) potatoes, peeled and chopped
• 100 g (3.5 oz) butter
• 100 ml (3.4 fl oz) cream
• 4 cloves garlic, roasted
• Salt and pepper to taste

Instructions

1. Preheat the oven to 160°C (320°F).
2. Season the short ribs with salt and pepper.
3. Heat a large oven-safe pot over medium-high heat and sear the ribs until browned on all sides. Remove and set aside.
4. In the same pot, sauté the onions, carrots, and minced garlic until softened.
5. Pour in the red wine and beef broth, scraping up any browned bits from the bottom of the pot.
6. Return the ribs to the pot, add rosemary and thyme, and cover.
7. Transfer the pot to the oven and braise for 2.5 hours.
8. Meanwhile, boil the potatoes until tender.
9. Roast the garlic cloves in the oven until soft.
10. Mash the potatoes with butter, cream, and roasted garlic.
11. Season the mashed potatoes with salt and pepper to taste.
12. Serve the braised short ribs with the garlic mashed potatoes.

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