short ribs over goat cheese mashed potatoes.

By tulawdog

Ingredients

• 5 pounds bone-in beef short ribs, cut crosswise into 2″ pieces
• Kosher salt and freshly ground black pepper
• 3 tablespoons vegetable oil
• 3 medium onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• 1 750-milliliter bottle dry red wine {preferably Cabernet Sauvignon}
• 10 sprigs flat-leaf parsley, plus additional for garnish
• 8 sprigs thyme
• 4 sprigs rosemary
• 2 fresh or dried bay leaves
• 1 teaspoon dried oregano
• 1 head of garlic, halved crosswise
• 4 cups low-sodium beef stock {preferably organic}
• Goat Cheese Mashed Potatoes
• 2-1/2 pounds Yukon Gold potatoes, peeled and chunked
• 1 cup whole milk
• 1/4 cup (1/2 stick) butter
• 4 ounces soft goat cheese

Preparation

Step 1

Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over goat cheese (or regular) mashed potatoes with sauce spooned over. Garnish with chopped fresh parsley.

Potatoes
Cook potatoes in a large pot of boiling salted water until tender, about 25 minutes. Meanwhile, gently heat milk and butter in a small saucepan.

Drain potatoes and place back into pot. Allow them to sit over the heat for a minute or two – this ensure the potatoes will be totally dry and never watery and bland. Add warmed milk-butter mixture slowly as you begin to mash with a potato masher – this way, you can control the amount you’re adding. When you’ve reached the desired consistency, add the goat cheese and stir until melted and combined. Season to taste with salt and pepper.

Serves 6.