Braised Short Ribs and Creamy Mash Potatoes
Ingredients
For the Short Ribs:
1.8 kg Wyndham’s bone-in beef short ribs (about 8 pieces)
30 ml olive oil
Salt & freshly ground black pepper
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 garlic cloves, smashed
30 g tomato paste
500 ml red wine
750 ml beef stock
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
For the Mashed Potatoes:
800 g Maris Piper potatoes, peeled & cut into chunks
120 ml double cream (warm)
55 g unsalted butter
120 ml whole milk (warm, plus a little extra if needed)
Salt & pepper to taste
Method:
Braising the Short Ribs. Preheat your oven to 160°C. Pat the ribs dry, season generously with salt and pepper.
Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs on all sides until deeply browned (about 8 minutes). Remove and set aside.
In the same pot, add the onion, carrots, and celery. Cook until softened (5 minutes). Stir in the garlic and tomato paste, cooking for another minute.
Deglaze with the red wine, scraping up the flavourful browned bits. Let simmer 5 minutes to reduce slightly.
Return the ribs to the pot, add the beef stock, herbs, and bay leaves. The liquid should just cover the ribs.
Bring to a simmer, cover, and transfer to the oven. Braise for 2.5–3 hours, until the meat is tender and falling off the bone.
To make the creamy mash, place potatoes in a large pot of salted water. Bring to a boil and cook until fork-tender (about 20 minutes). Drain well and return to pot to let steam dry for 1 minute.
Mash the potatoes or use a potato ricer for extra smoothness. Then add warm cream, butter, and milk gradually, mixing until silky and creamy. Season with salt and pepper.
To serve, remove the ribs from the pot. Strain the braising liquid, discarding the strained solids. Simmer the braising liquid on the stove until slightly thickened, about 10 minutes. Spoon the creamy mashed potatoes onto plates, top with braised short ribs, and drizzle with the rich sauce.
Garnish with freshly chopped chives (optional).