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1
Preheat oven to 350.
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2
Season all sides of the short ribs with a generous amount of pepper and salt.
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3
Brown ribs on all sides in a skillet drizzled with olive oil.
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4
While the ribs are browning, wash & slice tomatoes, peel and cube potatoes.
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5
Remove ribs from skillet and place in a Dutch oven or other oven proof deep dish with lid.
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6
Saute mushrooms in skillet you just used to brown ribs for about 2 minutes.
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7
Using a slotted spoon put mushrooms into dish with ribs.
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8
Lightly drizzle olive oil over ribs and mushrooms.
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9
Pour one tablespoon of balsamic vinegar over each rib (one per rib).
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10
Sprinkle with salt & pepper.
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11
Place lid and bake in lower middle third of oven for 2 hours.
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12
While ribs are cooking, prepare mashed potatoes, green beans, & tomato compote.
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13
Place potatoes in cold water with salt and chopped garlic & boil till fork tender (they can stay in the pot until closer to finish time of ribs).
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14
Drain potatoes, place back in pot and mash well.
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15
Add butter and cream and continue to blend well, salt to taste (keep on low heat or warm).
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16
Using the same skillet you used for the beef short ribs and mushrooms - heat to medium high and cook tomatoes for about 7 minutes or until skins start to blister.
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17
Sprinkle with salt and pepper, and pinch of red pepper flakes.
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18
Add a couple of tablespoons balsamic vinegar and continue to cook about 3 minutes until reduced and tomatoes begin to break down (keep warm till ready to plate.
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19
Steam green beans & then transfer to hot skillet drizzled with olive oil, salt & pepper.
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20
Saute for about 2 minutes until start to lightly brown.
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21
Plate serving of mashed potatoes on each plate followed by green beans, short ribs & mushrooms, & topped with tomatoes.
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22
Garnish if you'd like with freshly grated Grana Padano or Parmigiana and light drizzle of your finest olive oil.
