Braised Beef Shortribs with Garlic Whipped Potatoes and Green Beans

Being that I was feeling extraordinarily domestic yesterday, I decided to cook up a classic home-cookin, comfort meal.  I flipped on one of my go-to cooking movies, Julie & Julia (yes, the other one is Ratatouille... don't judge), and I decided to make (for the very first time mind you) some braised shortribs.

You will need: (serves 3-4)
For the Shortribs:
12 thickly cut shortribs
2 carrots (chopped)
2 celery stalks (chopped)
2 large yellow onions (chopped)
2 cups dry red wine
2 cups beef stock
1 can (28oz) of plum tomatoes with juices (chopped)
EVOO
Sea Salt and Pepper

For the Potatoes:
5 Yukon gold potatoes
2 cups milk
1/2 stick butter
2 heads of garlic
EVOO
salt and pepper

For the Green Beans:
Refer to previous blog for recipe!

Preheat your oven to 300 degrees.  Pat dry your shortribs with paper towel and heavily salt and pepper all sides.  In a large dutch oven, heat up some EVOO on the stove over medium-high heat.  Sear the shortribs until brown on all sides working in batches - you do not want to crowd the meat (about 10 minutes total).  Remove the seared shortribs from the pot and set aside.  Add your carrots, celery and onion to the pot and cook until soft (about 10 minutes).  Next add the wine,  use a wooden spoon to deglaze the bottom of the pot so you mix in all the flavors.  Bring the mixture to a simmer and then add your tomatoes and beef stock.  Bring the whole mixture to a simmer and add your beef back in.  Place in the oven and let the meat braise for about 3 hours (the meat should fall off the bone).

When the meat has about an hour left you can start the potatoes and beans.  For the potatoes, skin them and cut them into large chunks.  Place them in a large pot and cover with water (only use enough water to cover the potatoes).  Bring to a boil on the stove and then turn the temperature down to medium and let simmer for about 20 minutes (you should be able to penetrate the potatoes with a fork - but do not overcook them otherwise they will be too starchy).  At the same time - cut the tops off the heads of garlic, place each one in a piece of tinfoil large enough to cover the whole head and drizzle the top with some EVOO, salt and pepper.  Place them (fully covered) into the oven and let the garlic roast for about 30-40 minutes.  When the potatoes are cooked - drain them and add them back to the pot along with the milk, butter, salt and pepper and the roasted bulbs of garlic (skins removed).  Smash the mixture together with a potato masher and then use an electric mixer to whip them smooth.  Keep on low heat until ready to serve.

When your meat is ready - dish everything into a large bowl, top with some of the braising juices - serve & enjoy!

Happy Cooking :)

xo Chef Natty