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1
Preheat the oven to 350 degrees F.
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2
Heat a roasting pan over high heat with the oil.
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3
Sprinkle the ribs with salt and pepper.
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4
Add the ribs to the pan, then reduce the heat to medium.
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5
Sear on both the top and bottom of the meat, 2 to 3 minutes per side, reserving the pan drippings.
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6
After searing the ribs, add the stock, mirepoix, tomato paste, merlot, garlic and the reserved pan drippings to the pan.
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7
Tightly cover and cook in the oven for 2 1/2 to 3 hours.
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8
Remove the pan from the oven and check the ribs, which should be fork tender.
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9
If need be, continue cooking to achieve desired tenderness.
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10
Next remove the ribs and reserve the liquid to create sauce.
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11
Pour the reserved cooking liquid through a strainer, then discard the remaining vegetables.
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12
In a saucepan, blend the herbs and liquid over medium-high heat.
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13
Reduce the liquid by three-quarters, yielding 3 cups of sauce.
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14
Pass the reduced sauce through a strainer, then set aside and keep warm.
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15
For the potatoes: In a large pot, bring 1 gallon of water to a boil.
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16
Add the potatoes and cook until softened, 15 to 18 minutes, then drain.
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17
Pass the potatoes and butter through a food mill or ricer into a bowl.
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18
Next add the salt and pepper, and then blend with a whisk.
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19
Taste and add additional salt and pepper if needed.
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20
To serve, place the mashed potatoes in the center of the plate, top with a short rib, and finish with the warm sauce.
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21
Repeat for the remaining short ribs.
