Ingredients:

  • 5 lbs Bone-in Beef Short Ribs (English cut)
  • 2 tbsp Neutral oil
  • 2 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 2 Large yellow onions, diced
  • 3 Carrots, peeled and chopped
  • 3 Celery stalks, chopped
  • 3 tbsp Tomato paste
  • 750 ml Dry red wine
  • 2 cups Beef bone broth
  • 4 cloves Garlic, smashed
  • 1 bunch Fresh thyme and rosemary
  • 3 lbs Yukon Gold potatoes, peeled and quartered
  • 1/2 cup Unsalted butter
  • 1 cup Heavy cream
  • 1 tbsp White truffle oil
  • Salt and white pepper to taste

Instructions:

  1. Pat ribs dry and season with salt and pepper. Heat oil in a Dutch oven and sear ribs in batches until a dark brown crust forms on all sides. Remove and set aside.
  2. Add onions, carrots, and celery to the Dutch oven. Sauté until softened. Stir in tomato paste and cook for 2 minutes until caramelized.
  3. Deglaze with red wine, scraping the bottom of the pot. Return ribs to the pot and add beef broth, garlic, and herb bundle. Cover and braise at 325°F (165°C) for 3 to 3.5 hours.
  4. While beef braises, boil potatoes until tender. Pass through a ricer and combine with butter, heavy cream, and truffle oil. Season to taste.
  5. Remove ribs from the pot. Strain the cooking liquid and simmer in a saucepan for 10-15 minutes until it reduces into a glossy glaze. Pour over the ribs and serve with the mash.