🌎 The World Cookbook

FOR THE SHORT RIBS:
1.5 lbs. bone-in short ribs
2 Tbsp. extra virgin olive oil
salt and pepper to taste
1/2 large yellow onion, diced
3 cloves garlic, minced
12 oz. baby portobello mushrooms, sliced
2 Tbsp. tomato paste
2 cups red wine (I used Pinot Noir, but you could also use a hearty merlot or cabernet)
2 bay leaves
2/3 cup water
1/4 cup fresh parsley, chopped, for garnish (optional)
FOR THE MASHED POTATOES:
3 lbs. yukon gold potatoes, cleaned and roughly chopped
5 Tbsp. unsalted butter
salt and pepper to taste
1/4 cup milk
1/4 cup heavy cream
1.5 cups shredded white cheddar cheese

FOR THE SHORT RIBS: Preheat oven to 225 degrees Fahrenheit. Heat olive oil on the stovetop in a dutch oven over medium heat. Generously season all sides of the short ribs with salt and pepper. Add short ribs to hot oil and sear for 2-3 minutes on each side until short ribs are nice and browned on the outside. Remove short ribs from dutch oven and set aside. Return dutch oven to burner and add onion and garlic. If the pan looks too dry, add another splash of olive oil. Sauté 2-3 minutes until onion is translucent. Add mushrooms to dutch oven and stir to combine. Cook 5-7 minutes more, until mushrooms have reduced and onions have begun to caramelize. Add salt and pepper to taste. Add tomato paste and stir to combine. Add red wine to dutch oven to de-glaze. Make sure to scrape any browned bits off the bottom of the pan with a wooden spoon! Add bay leaves and water to pot and stir to combine. Bring the mixture up to a low simmer, then remove from heat. Add short ribs back to the dutch oven, nestling them in with the onions and mushrooms. Cover dutch oven and place in 225 degree oven. Bake for 3-4 hours until short ribs easily pull apart with a fork or spatula. Remove short ribs from oven and let cool for 10-15 minutes. Skim off any fat that’s risen to the top. If the broth looks too watery, you can bring it to a simmer over medium heat on the stovetop and cook it until it’s reduced to a consistency you like. Use a pair of tongs or a fork to pull short ribs into smaller pieces. Remove any bones and the bay leaves from the pot, and serve short ribs immediately over White Cheddar Mashed Potatoes (recipe below). Garnish with a bit of fresh chopped parsley if desired. FOR THE WHITE CHEDDAR MASHED POTATOES: Cook potatoes in very salty water until they are easily pierced with a fork, about 30-45 minutes. Drain potatoes, then return them to the pot. Add butter, salt, pepper, milk, and cream to potatoes and mash with a potato masher. Add shredded cheddar cheese and stir until cheese has melted fully into the mashed potatoes. Taste and add seasoning if necessary. If the potatoes taste dry at all, add another splash of milk or a little more butter. Top mashed potatoes with wine braised short ribs and serve immediately. Garnish with fresh chopped parsley if desired.