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1.
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Salt and pepper your short ribs.
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Heat a splash of olive oil in a pan set over medium heat.
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Add the short ribs and sear all sides of the short ribs.
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They dont have to be cooked all the way throughyou just want them nicely browned.
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Place the seared short ribs, celery, onions and carrots in the slow cooker.
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Cover with red wine and beef stock.
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Cook on low for 4 hours.
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2.
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Around 15 minutes before the 4 hours are up, begin the mashed potato preparation.
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Preheat the oven to 350 F. Cut a head of garlic in half crosswise and set both halves on a sheet of aluminum foil.
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Add a dash of olive oil and a little salt and wrap both halves in the foil.
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Roast the garlic in the oven for about 15 minutes until soft and aromatic.
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3.
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Meanwhile boil your potatoes in a pot of water until they are soft enough to easily stab with a fork, about 10-20 minutes.
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Remove garlic from foil and squeeze out garlic.
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Mash with a fork.
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Drain the potatoes, then mash them together with a splash of olive oil, the roasted garlic and salt.
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Consistency should be creamy and soft, like icing.
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Turn oven up to 450 F.
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4.
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Once the 4 hours are up remove the rib bones from the slow cooker and discard them.
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Shred the short rib meat with a fork.
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Equally disperse meat and vegetables between four individual serving size ramekins.
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Cover with juices from slow cooker.
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5.
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Place roasted garlic mashed potatoes in a piping bag with a star tip and pipe potatoes on top of meat and vegetables.
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Put the ramekins on a tray and put the tray into the oven.
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Bake until potatoes begin to brown, about 15 minutes.
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6.
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Serve warm or re-heat when ready to eat.
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You can reheat them in a microwave for 2 minutes then place in a toaster oven under the broiler for 3 minutes.
