4 bone-in short ribs, about 1 pound each and at room temperature
Olive oil as needed
1 large Spanish onion, minced
2 cups celery, minced
2 cups carrots, minced
3 garlic cloves
3 tbs. tomato paste
2 1/2 cups red wine
7 sprigs of thyme
14 sage leaves
1 sprig of rosemary
3-4 cups beef broth
1/3 cup balsamic vinegar
Kosher salt/freshly ground black pepper
1. Preheat the oven to 350° F,
2. Season each short rib generously with salt and pepper on all sides.
3. In a large Dutch oven, over medium- high heat, add enough olive oil to coat the pan. Once heated, add the short ribs to the pan and sear. Work in batches if necessary. Brown the short ribs on all sides for about 3-4 minutes per side or until golden brown. Remove the short ribs from the pan and place on a dish. Set aside.
4. Add the onions, celery and carrots to the same Dutch oven. Add a generous pinch of salt and pepper and add more
olive oil if necessary. Let the veggies get browned and caramelized, about 6-8 minutes. Stir occasionally. Add the garlic and let it cook for about 3-4 minutes.
5. Next, stir in the tomato paste and let everything continue to brown and cook for about 5 minutes. Add the wine to the veggies. Stir the veggies in order to get the brown bits off the bottom of the pan. Let the wine boil, then simmer and let it reduce by half, about 4-5 minutes. Add the herbs to the pan.
6. Put the short ribs (and any juices that they release on the plate while resting) while resting back into the pan. Add the beef broth and balsamic vinegar. Make sure you have enough liquid to almost cover the ribs.
7. Place the lid on the Dutch oven and place it in the oven. Cook for 3 hours or until tender and falling off the bone. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to allow the sauce to continue to reduce. Remove from oven and serve with mashed sweet potatoes.
Monster Mashed Sweet Potatoes
4 large sweet potatoes, peeled and cut into small even cubes
3⁄4 cup heavy cream
1 stick butter
2 tbs. brown sugar
1 tsp. cinnamon
Salt & Black pepper
1. Add the potatoes to a large pot and fill with water. Season the water with salt and bring this to a boil and then back
to a simmer. Cook until the potatoes are soft and tender when pricked with a fork. About 10-20 minutes.
2. Drain the potatoes well. Return the potatoes to the pot and add the heavy cream, butter, brown sugar, cinnamon, salt and pepper. Using a potato masher, mash everything together until smooth. Taste and adjust seasonings.