Braised Beef Short Ribs with Mashed Potatoes

Short Ribs

6 beef short ribs, large

salt

canola oil

1 onion, large, rough chopped

2 carrots, rough chopped

2 stalks celery, rough chopped

1 whole head of garlic, sliced in half cross-wise

2 T tomato paste

1 bottle of wine, red

4 C stock, beef

1 package of unflavored gelatin

2-3 sprigs thyme, fresh

2-3 sprigs rosemary

2 bay leaves

1. Season the short-ribs with salt and set aside in the refrigerator at least 8 hours, preferably overnight.

2. When ready to cook, take the short-ribs out of the refrigerator and allow to sit out for 4 hours.

3. Pour beef stock into a large bowl. Empty the package of gelatin onto the stock and allow to sit for 30 minutes.

4. Preheat oven to 325 degrees.

5. In a large Dutch-oven over high heat, add 2-3 tablespoons of canola oil. Sear the ribs in the oil on all sides, roughly 2 minutes per side. Remove from heat, set aside.

6. Add onion, carrots, and celery to the Dutch-oven and saute until they get some color and begin to soften. Add the tomato paste, and cook, stirring for another minute.

7. Add the wine all at once, and deglaze the pan, scraping up all the brown bits from the bottom of the Dutch-oven. Cook over medium-high heat until reduced by half.

8. Add the beef stock to the Dutch-oven and bring to a low boil. Reduce heat to simmer and add the ribs, bone-side down. Ribs should not be fully submerged but almost topped off by the liquid. Add the garlic and fresh herbs to the pot.

9. Cover the Dutch-oven and place in the oven; let braise for two to two and a half hours until ribs are fork tender.

10. Remove the ribs to a heated platter in a warm oven. Strain the pot liquid into a medium sauce pan. Bring the sauce to a boil.

11. Stir-in a corn-starch slurry (equal parts cornstarch and cold water, mixed well) and continue to boil until the sauce reaches desired thickness; reduce heat, simmer for a minute to cook the starch. Serve with mashed potatoes and a vegetable of your choice.

Mashed Potatoes

3 lbs. medium, Yukon-Gold

1/2 cup milk

1 3/4 stick unsalted butter

1/2 cup sour cream

Salt to taste

Pepper to taste

1. Clean the potatoes, add to a pot of cold water with salt to taste. Bring to a boil, cook until fork tender, drain. Add to a large mixing bowl of electric mixer (can be mashed manually if desired).

2. Add the milk, butter, and sour cream while the mixer is running; beat until fluffy. Season with salt and pepper to taste.