Short rib, garlic, mashed potatoes, broccoli

Instructions

1. Preheat the oven to 160 degrees Celsius.
2. Season the short ribs with salt and black pepper.
3. Heat olive oil in a large oven-safe pot over medium-high heat. Sear the short ribs on all sides until browned, then remove from pot.
4. In the same pot, add onion, carrot, and celery. Cook until softened, about 5 minutes.
5. Add minced garlic and cook for another minute.
6. Pour in red wine, scraping up any browned bits from the bottom of the pot. Let it reduce by half.
7. Return the short ribs to the pot. Add beef broth, thyme, and bay leaves. Bring to a simmer.
8. Cover the pot and transfer to the preheated oven. Braise for 2.5 to 3 hours until the meat is tender.
9. While the ribs are cooking, boil the potatoes in salted water until tender, about 20 minutes.
10. Drain the potatoes and mash with butter and warmed whole milk until smooth. Season with salt to taste.
11. Steam the broccoli florets until tender, about 5 minutes.
12. Serve the short ribs with garlic mashed potatoes and steamed broccoli.

Prep

• Thaw the beef short ribs if frozen.