Slow Braised Beef Short Ribs with Creamy Roasted Garlic Mashed Potatoes

Short Ribs

1. Rinse and pat dry the bone-in short ribs and generously season with salt and pepper. Heat 2 tbsp oil in 6 quart Dutch oven over medium-high heat. Brown the ribs on each side until they begin to brown. Transfer to a plate and set aside. Add diced onion and cook for 8-10 minutes or until translucent and softened. Add carrots, and cook for 3-4 minutes more. Add mashed garlic, tomato paste, fresh herbs, and flour and cook for a few more minutes. Pour in wine, bring to boil, lower the heat to medium and simmer until it reduces some, about 10-15 minutes. Add veal or beef Demi glace and water, then stir. Transfer the meat back to the pot, cover with the lid and put it on low heat. Cook for 2 ½-3 hours or until the ribs are tender.

Roasted Garlic Mashed

1. Preheat oven to 400 degrees F. Cut garlic head about 1/2-inch from the top to expose cloves. Place garlic head on a sheet of foil, drizzle 1 tsp oil over it, wrap foil tightly around garlic so it's fully covered. Roast in preheated oven until lightly golden and cloves are soft, about 40 – 45 minutes. Remove from oven and let cool then press and pinch cloves out of peels into a small bowl. Mash cloves with a fork and set aside. Peel and cut up the potatoes. Place in a pot with water and boil until tender. Pour off the water. Add butter, roasted garlic, and salt and pepper. Mash with a potato masher. Add cream and chives. Mash until all lumps are gone. Add more cream if needed to make it smoother. Divided mashed potatoes between 2 large bowls. Add short ribs on top of each bowl of potatoes. Garnish with a sprig of rosemary and serve with a glass of red wine.