Beef Short Ribs

My mum used to say that for as long as she could remember her mother would prepare a sit down Sunday dinner - usually meat, potatoes and apple pie for dessert. She continued the tradition on with our family because she said that it was a nice way to start the week. I agree.

Beef Short Ribs and Garlic Mashed Potatoes

Short Ribs:

6 short ribs

1 tbsp olive oil

1 tbsp butter

1) Heat (dutch oven, or deep/oven proof frying pan) to med/high, add olive oil and butter.

2) Season short ribs with salt and pepper

3) Add ribs to pan and brown each short rib on all sides (about 3 minutes per side)

4) Remove ribs from pan and place on a plate (covered with paper towel)

5) Reserve oil and butter in pan (used to cook vegetable puree)

2 shallots

3 stalks of celery

2 carrots

4 medium tomatoes

5) Puree all the vegetables in food processor

6) Add vegetables to pan (med heat)

7) Let vegetables brown, stirring every 2 minutes or so (10 minutes total)

8) Scrap bottom of the pan with a wooden spoon. You want the vegetables to brown nicely on the bottom as that is what gives the dish its great flavour

1 can (150mL) tomato paste

9) Add tomato paste to vegetable mixture, stir and let brown (5 minutes)

2 cups dry red wine

10) Add red wine and let the vegetables, tomato paste and wine reduce by half

11) Season with salt and pepper and throw in a bundle of thyme

12) Place browned short ribs back in the pan

3 cups beef stock

13) Fill pan with beef stock until the short ribs are covered in liquid

14) Cover with tightly fitting lid and place in a 300 degree oven for 3 hours.

Mashed Potatoes

3 Russet Potatoes

3 cloves of garlic

1) Place peeled and coarsely chopped potatoes in boiling salt water with whole garlic cloves

2) Once the potatoes are soft (about 25 minutes), drain the water

2 tbsp butter

2 tbsp heavy cream

salt

3) Mash potatoes and garlic with butter, heavy cream and salt.

Sauce:

Once you pull the pan out of the oven, remove 3 tbsp of braising liquid and place it in a small sauce pan with 3/4 cup of beef stock, 2 tbsp of brown sugar and 1 tbsp of chili sauce. Whisk together and let simmer for 1-2 minutes.

Place ribs atop of the mashed potatoes and pour sauce over top. garnish with fresh thyme.