Directions
- 1Season the short ribs with salt.
- 2Chop carrots, celery, and onion into small pieces.
- 3Sear short ribs in a Le Creuset dutch oven.
- 4Add chopped vegetables to the pot and sauté.
- 5Stir in tomato paste and cook briefly.
- 6Deglaze the pot with red wine.
- 7Return the short ribs to the pot.
- 8Add beef stock to the pot.
- 9Add garlic cloves and bay leaves to the pot.
- 10Add peppercorns to the pot.
- 11Cover and braise the short ribs for approximately 3 hours.
- 12While braising, prepare the mashed potatoes: toss potatoes with olive oil and salt; roast in oven.
- 13Roast the garlic confit in the oven.
- 14Simmer heavy cream with fresh herbs.
- 15Once the potatoes are roasted, mash them.
- 16Mix mashed potatoes with roasted garlic, butter, and cream.
- 17Remove the short ribs from the braising liquid.
- 18Reduce the braising liquid to a sauce.
- 19Season the sauce with salt.
- 20Plate the short ribs over mashed potatoes, drizzle with sauce and garnish with chives.
Ingredients
- 8 pieces short ribs
- 4 pieces carrots
- 4 stalks celery
- 1 piece onion
- 2 tablespoons tomato paste
- 1 cup red wine
- 4 cups beef stock
- 2 heads garlic
- 3 pieces bay leaves
- 10 pieces peppercorns
- 8 pieces potatoes
- 2 tablespoons olive oil
- 2 pinches salt
- 1 cup heavy cream
- 1 sprig fresh herbs (rosemary)
- 2 tablespoons butter
- 1 tablespoon chives
Equipment
knifecutting boardLe Creuset dutch oventongsspatulabaking sheetovensmall saucepanpotato masherfork
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