Red Wine Braised Short Ribs

Season short ribs heavily on all sides with salt and fresh cracked black pepper, using any fallen seasoning for the edges.

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

Sear short ribs on all four sides until a nice crust forms, then remove from the pan.

Add sliced shallots and garlic to the pan, sautéing with a little salt and pepper until they break down and get some color.

Stir in tomato paste and fry for a few minutes until incorporated with the garlic and shallots.

Pour in about half a bottle of bold Cabernet Sauvignon red wine and reduce the liquid by half.

Return the seared short ribs to the pan.

Cover the short ribs with beef stock.

Add fresh rosemary, thyme, and bay leaf.

Bring the liquid to a simmer.

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

Rub potatoes with a little olive oil.

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

Once cooked and hot, peel the potatoes.

Rice the potatoes, or mash using your preferred method.

Add warm heavy whipping cream and mix until the potatoes are nice and smooth.

Fold in cold knobs of butter.

Season with salt and fresh black pepper.

Keep the mashed potatoes warm until serving.

Carefully remove the tender short ribs from their braising liquid.

Strain the braising liquid into another pan.

Place the pan on the stove, bring the sauce to a simmer, and reduce it to naturally thicken.

At the end of reduction, add some butter to make the sauce rich, smooth, and slightly tighten its consistency.

To plate, place a portion of mashed potatoes on a dish.

Add a braised short rib next to the potatoes.

Smother the short rib generously with the reduced sauce.

Add grilled broccolini to the dish.

Garnish with fresh chives and serve.