braised beef short ribs with garlic mashed potatoes

1. 1

   preheat oven to 280F

2. 2

   add carrots, celery, and onion to a large pot or dutch oven and brown over medium heat with olive oil.

3. 3

   salt and pepper the short ribs and quickly sear them in olive oil over medium heat, ( do not cook thru)

4. 4

   once the meat is seared, add the meat to the pot with the celery, onion and carrots and add a the wine and beef broth

5. 5

   cover and put in the oven for 4 to 5 hours ( it's done when the meat can be easily pulled apart with a fork.

6. 6

   when there is about 1 hour left, roast the garlic bulb in the oven in tin foil.

7. 7

   with about 20 mins left quarter the potatoes and boil them in salted water (skin on), then drain and mash with the roasted garlic and a tbsp of butter

8. 8

   for perfect gravy, remove the meat and vegetables and let the remaining liquid reduce over high heat on the stove top.

9. 9

   salt and pepper to taste

* Per serving · 4 servings · Values may vary.

No additional tips available.