Port braised short ribs with kale and pomme puree

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Season the beef short ribs with salt and black pepper.
3. In a large ovenproof pot, heat olive oil over medium-high heat and brown the short ribs on all sides. Remove and set aside.
4. In the same pot, add onion, carrot, celery, and garlic. Sauté until softened.
5. Add port wine and bring to a boil, scraping up any browned bits from the bottom of the pot.
6. Return the short ribs to the pot, add beef stock, thyme, and bay leaves. Bring to a simmer.
7. Cover the pot and transfer to the oven. Braise for 2.5 to 3 hours until the meat is tender.
8. While the ribs are cooking, boil potatoes in salted water until tender. Drain and mash with butter and warm milk. Season with salt and pepper.
9. In a separate pan, sauté kale in olive oil until wilted. Season with salt and pepper.
10. Once the ribs are done, remove them from the pot and strain the sauce. Serve ribs with kale and pomme puree, drizzled with sauce.

Prep

• Thaw beef short ribs if frozen