Marry Me Braised Short Ribs

For the Short Ribs

• 8 bone-in short ribs
• Salt and cracked pepper
• 1/2 cup flour
• Oil, for searing
• 1 onion, chopped
• 3-4 celery stalks, chopped
• 3-4 carrots, chopped
• 2 garlic bulbs, halved crosswise
• 4-6 sprigs rosemary
• 1 bottle red wine
• 1 box beef broth
• 1/4 cup brown sugar
• 4 tbsp butter
• 2-4 tbsp peppercorns

For the Garlic Mashed Potatoes

• 8 russet potatoes, peeled and cut
• 1 stick butter
• 20 cloves garlic, minced
• 2 cups whole milk
• Salt, to taste
• 1-2 cups shredded mozzarella

Directions

• Preheat the oven to 350°F. Pat the short ribs dry, season generously with salt and pepper, then dredge lightly in flour. Heat oil in a large Dutch oven over medium-high heat and sear the ribs on all sides until deeply browned, about 2-3 minutes per side. Remove and set aside.
• Lower the heat to medium. Add the onion, celery, and carrots and saute until softened and lightly golden. Add the halved garlic bulbs and rosemary and stir briefly until fragrant. Pour in the red wine and beef broth, scraping up all the browned bits. Stir in the brown sugar and peppercorns and bring to a gentle simmer.
• Return the short ribs to the pot, nestling them into the liquid. Cover and braise in the oven about 3 hours, until the meat is fall-off-the-bone tender.
• Remove the ribs and keep warm. Strain the cooking liquid into a saucepan and simmer 15-20 minutes until reduced. Whisk in the butter to finish the gravy.
• For the garlic mashed potatoes: boil the potatoes until fork-tender, then drain and mash in a large bowl.
• Blend in the milk until smooth. Melt the butter with the garlic and mix in. Salt to taste, then fold in the mozzarella while hot.
• Serve the short ribs over the garlic mashed potatoes, spooned with the reduced gravy.

Adapted from Wayne & Nancy (@seattlehanddoc) on Instagram.