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1. Heat the oven to 325°F (160°C). Pat the beef short ribs dry and season all over with half of the Kosher salt and the Black pepper.
3 lb bone-in beef short ribs,
1 tsp Kosher salt,
1 tsp Black pepper
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2. Heat the Olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches for 3 to 4 minutes per side until deeply browned, then transfer to a plate.
2 tbsp Olive oil
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3. Reduce the heat to medium and cook the onion, carrots and celery in the rendered fat for 6 to 8 minutes until softened and lightly golden. Stir in the garlic and tomato paste and cook for 2 minutes until the paste darkens.
1 piece Yellow onion, diced,
2 pieces Carrots, diced,
2 pieces Celery stalks, diced,
4 clove Garlic cloves, minced,
2 tbsp Tomato paste
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4. Sprinkle in the flour and stir for 1 minute. Pour in the red wine, scraping up the browned bits, and simmer for 5 minutes until reduced by about one third.
2 tbsp All-purpose flour,
1.5 cup Dry red wine
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5. Add the beef stock, Worcestershire sauce, thyme and bay leaves, then nestle the ribs back into the liquid, bone side up. Bring to a simmer, cover and braise in the oven for 2.5 to 3 hours until the meat is fork-tender.
2 cup Beef stock,
1 tbsp Worcestershire sauce,
4 piece Fresh thyme sprigs,
2 piece Bay leaves
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6. About 30 minutes before the ribs finish, put the potatoes in a pot of cold water with the remaining Kosher salt. Bring to a boil and cook for 15 to 20 minutes until very tender, then drain well.
1 tsp Kosher salt,
2 lb Russet potatoes, peeled and cut into chunks
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7. Mash the potatoes with the Unsalted butter and warm Whole milk until smooth and creamy, adding salt to taste.
6 tbsp Unsalted butter,
0.5 cup Whole milk, warmed
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8. Remove the ribs to a plate, discard the thyme stems and bay leaves, and skim excess fat from the sauce. Simmer the sauce on the stovetop for 5 to 10 minutes until glossy and thickened into a gravy.
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9. Serve the ribs over the mashed potatoes, spoon the red-wine gravy over the top and garnish with Fresh parsley.
2 tbsp Fresh parsley (garnish)
