Red Wine Braised Short Ribs

Season short ribs heavily with salt and fresh cracked black pepper on all sides, ensuring edges are coated with any seasoning that falls.

Heat a cast iron pan until super hot and add a little olive oil.

Sear the short ribs on all four sides until a nice crust forms.

Pull the seared short ribs out of the pan and set aside.

Add sliced shallots and sliced garlic to the same pan. Move them around and cook until they start to break down and get a little color.

Season with a little salt and pepper.

Add tomato paste and fry it for a few minutes, incorporating it with the garlic and shallots.

Pour in about half a bottle of Cabernet Sauvignon red wine and let it reduce down by about half.

Return the seared short ribs to the pan.

Cover them with beef stock.

Add fresh rosemary, fresh thyme, and bay leaves.

Let the liquid come to a little simmer.

Cover the pan with a paper tent to prevent quick evaporation and keep the food submerged while cooking.

Rub potatoes with a little oil.

Cook potatoes in an oven at 400 degrees Fahrenheit for one hour.

Once cooked and hot, peel the potatoes.

Put the peeled potatoes into a ricer (or mash by hand).

Add warm heavy whipping cream and mix until nice and smooth.

Fold in cold knobs of butter.

Season with salt and black pepper.

Keep the mashed potatoes warm.

Carefully remove the tender short ribs from the braising liquid.

Strain the braising sauce into another pan.

Bring the sauce to a simmer on the stove and reduce it to thicken naturally.

Add some butter at the end to make it rich, smooth, and help tighten it up.

Place mashed potatoes down, creating three servings.

Put a big giant short rib next to the potatoes.

Smother the short rib in the rich, reduced sauce.

Garnish with grilled broccolini.

Finish with a little bit of chive.