Braised Short Ribs with Creamy Mashed Potatoes and Roasted Vegetables

Ingredients

• 4 lbs beef short ribs
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lbs Yukon Gold potatoes, peeled and cubed
• 1/4 cup heavy cream
• 2 tbsp butter
• 1 bunch broccoli, cut into florets
• 4 carrots, peeled and cut into sticks
• 3 parsnips, peeled and cut into sticks
• 2 red onions, quartered
• 4 cloves garlic, unpeeled
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp chopped fresh chives
• 1 tsp smoked paprika

Instructions

1. Season short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs on all sides until browned, about 4 minutes per side. Remove and set aside.
2. Add onion and garlic to the pot and sauté until softened, about 5 minutes. Pour in red wine and scrape up browned bits. Simmer until reduced by half, about 5 minutes.
3. Return short ribs to the pot. Add beef broth, thyme, bay leaf, and 1 tsp salt. Bring to a simmer, then cover and transfer to a 325°F oven. Braise for 2.5 to 3 hours, until meat is tender and falling off the bone.
4. While short ribs cook, boil potatoes in salted water until tender, about 15 minutes. Drain and return to pot. Add butter, heavy cream, and salt. Mash until smooth. Stir in smoked paprika and garnish with chives.
5. Preheat oven to 400°F. Toss broccoli, carrots, parsnips, red onions, and unpeeled garlic with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
6. Remove short ribs from the pot and strain the braising liquid. Skim excess fat. Return liquid to the pot and reduce over medium heat until thickened, about 10 minutes.
7. Plate the mashed potatoes, top with braised short ribs and sauce. Arrange roasted vegetables on the side. Garnish with fresh thyme and a sprig of chives.