BRAISED BEEF SHORT RIBS WITH BABY BRUSSELS AND CARROTS OVER MASHED POTATOES
5 pounds beef short ribs, bone in and nicely marbled
2-3 teaspoon salt
2-3 teaspoon black pepper
1 cup corn starch
¼ cup olive oil
2 large onions, rough chopped
8 large cloves garlic, rough chopped
6 large carrots cut into 2” pieces
1 pound sliced mushrooms
¼ cup fresh rosemary leaves, chopped
10 sprigs thyme, tied together with kitchen string
1, 750ml bottle good quality red wine
2-3 cups beef stock
2 cups baby Brussel sprouts (or regular cut in half)
5 pounds Yukon gold potatoes, chopped into quarters
1 large onion, chopped
1 stick butter
1 ½ – 2 cups milk
3 teaspoon salt
2 teaspoon black pepper
Preheat oven to 325 degrees.
Season the short ribs liberally with the salt and pepper on all sides. Put ¾ cups of the corn starch in a large ziplock bag. Shake each of the short ribs in the corn starch to coat and knock off the excess.
Heat olive oil over medium high heat in a 8-10 quart Dutch oven. Sear the short ribs on all sides in the hot oil, working in 2 batches so the ribs are not ‘crowded’ in the pan which will cause them to steam rather than sear. Remove from pan and set aside.
Reduce heat to medium and add the onions, garlic, carrots, mushrooms, rosemary, and thyme to the pan. Sauté until onions are soft and the mixture is fragrant, about 5 minutes. Add the ribs back into the pan in one layer if possible, nestling them into the veggies and herbs. Pour in the bottle of red wine and add enough beef stock to bring the liquid ¾ of the way up the ribs, so they are not quite covered. Bring to a boil over high heat. Cover and place in the oven and cook for 3 hours. Remove the pan from the oven and gently stir in the Brussel sprouts (the meat will be starting to fall off the bones). Cook for another 20-30 minutes until Brussel sprouts are tender and meat is falling off the bones.
Gingerly remove the ribs from the pan and set aside. Remove the bunch of remaining thyme sprigs and discard. Skim any excess fat off the top of the remaining liquid and then bring the broth to a boil.
Mix remaining ¼ cup corn starch with ¾ cups of water in a shallow bowl and add to the pan, stirring as the broth thickens and becomes silky. Reduce heat to low and add the short ribs back to the pan. DEVOUR.
Peel potatoes and cut into 3-4” pieces. If potato sizes vary, make sure they are chopped into fairly even size chunks. Place in a large metal pot with chopped onions and cover with cold water. Bring to a boil over medium high heat and cook until potatoes are tender when pierced with a fork. Pour into a strainer to drain.
Put drained potatoes and onions (mostly disintegrated already) back to the pot and add cold butter, 1 cup of the milk, salt and pepper. Whip with a hand mixer on high speed until potatoes are creamy, gradually adding the additional milk as needed to create a velvety texture. Test taste (the best part) to make sure the seasoning is correct and add additional salt and pepper if needed.