Ingredients
F
For the Braise:
e
4 lbs english short ribs
K
Kosher salt
B
Black pepper
a
2 tbsp avocado oil
m
1 medium yellow onion, sliced
c
3 - 4 carrots, diced
r
2 ribs celery, diced
g
4 cloves garlic, sliced
t
3 tbsp tomato paste
b
½ bottle red wine
g
3 cups good quality beef stock
s
2 - 3 sprigs rosemary
s
1 small bunch thyme
s
1 tbsp sherry vinegar
w
1 tbsp worcestershire sauce
c
2 tbsp cold unsalted butter, cubed
F
For the Mashed Potatoes:
Y
1 ½ lb Yukon Gold potatoes
r
1 ½ lb russet potatoes
w
½ cup whole milk
h
¾ cup heavy cream
s
1 small bunch thyme
g
4 cloves garlic
u
10 tbsp unsalted butter
c
⅓ cup crème fraîche
g
¼ tsp ground nutmeg
F
For the Gremolata:
f
1 bunch fresh parsley leaves
p
⅓ cup pine nuts
g
2 cloves garlic
Z
1 Zest of lemon
J
½ Juice of lemon
o
2 - 3 tbsp olive oil
K
Kosher salt
Directions
1
For the Braise:
1
Pat the Short ribs dry with paper towels and generously season with salt and pepper on all sides.
e
4 lbs english short ribs
K
Kosher salt
B
Black pepper
2
Preheat the oven to 280°F. Heat a large dutch oven or pot over medium-high heat. Once hot, add the avocado oil, followed by the short ribs in batches. Press them firmly into the pan to ensure full contact, and sear for 2–3 minutes per side until a deep golden-brown crust forms. Remove from the pan, set aside and repeat with the remaining ribs.
a
2 tbsp avocado oil
3
Discard half of the fat from the pan and reduce heat to medium. Add the onion, carrots, celery, and garlic. Season with salt and sauté for 3–4 minutes until softened and lightly caramelized.
m
1 medium yellow onion, sliced
c
3 - 4 carrots, diced
r
2 ribs celery, diced
g
4 cloves garlic, sliced
4
Stir in the tomato paste and cook for 1–2 minutes until darkened and caramelized. Add the red wine, scraping up any fond from the bottom of the pan. Let it reduce by half, about 5–8 minutes.
t
3 tbsp tomato paste
b
½ bottle red wine
5
Add the beef stock, rosemary, thyme, worcestershire sauce and sherry vinegar. Bring to a boil, then return the short ribs to the pan. Add your braise to your preheated oven for 3 to 3½ hours, until very tender. If the liquid is evaporating too quickly, feel free to add a splash of beef stock or water.
g
3 cups good quality beef stock
s
2 - 3 sprigs rosemary
s
1 small bunch thyme
w
1 tbsp worcestershire sauce
s
1 tbsp sherry vinegar
6
For the Mashed Potatoes:
1
While the beef cooks, prepare the potatoes.
2
In a small pot over medium heat, combine the milk, cream, thyme, and garlic. Bring to a gentle simmer, then remove from heat and let infuse.
w
½ cup whole milk
h
¾ cup heavy cream
s
1 small bunch thyme
g
4 cloves garlic
3
Wash, peel, and cut the potatoes into large chunks. Place in a pot, cover with cold water, and season generously with salt. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and let cool for 5-10 minutes.
Y
1 ½ lb Yukon Gold potatoes
r
1 ½ lb russet potatoes
K
Kosher salt
4
Rice or mash the potatoes (for extra smoothness, pass through a fine mesh sieve if desired). Return to the pot over very low heat. Gradually add the butter, mixing until fully incorporated and smooth.
u
10 tbsp unsalted butter
5
Strain out the thyme and garlic from the infused dairy, then gradually add the liquid to the potatoes until you reach your desired consistency. Stir in the nutmeg and crème fraîche. Season to taste with salt and pepper. Keep warm.
g
¼ tsp ground nutmeg
c
⅓ cup crème fraîche
6
For the Gremolata:
1
Heat a small pan over medium heat. Add the pine nuts and toast for 2–3 minutes, tossing frequently, until lightly golden. Let cool slightly, then chop very finely (almost to a powder).
p
⅓ cup pine nuts
2
Combine the pine nuts with the parsley, garlic, lemon zest, lemon juice, olive oil, and a pinch of salt. Mix well and set aside.
f
1 bunch fresh parsley leaves
g
2 cloves garlic
Z
1 Zest of lemon
J
½ Juice of lemon
o
2 - 3 tbsp olive oil
3
To Finish:
1
Once the beef is tender, carefully remove it to a plate. Strain the braising liquid into a bowl, then add it to a pan. Simmer over medium-low for 15-20 minutes until thickened.
2
Season to taste with salt and pepper, then whisk in the cold butter until the sauce is glossy. Return the short ribs to the pan and baste to reheat.
c
2 tbsp cold unsalted butter, cubed
3
To Plate:
1
Spoon a generous portion of mashed potatoes onto a plate and spread into a smooth bed. Place 1 or 2 short ribs on top, spoon over the sauce, and finish with a light sprinkle of gremolata.
2
Enjoy!
