Braised Short Ribs with Butter Mash

Ingredients

• 300 gboneless beef short ribs
• 500 gbeef chuck roast
• 2 tbspall-purpose flour
• 1medium onion
• 2medium carrots
• 2 tbsptomato paste
• 500 mllow-sodium chicken broth, beef or chicken
• 1¾ tspWorcestershire sauce
• 1 tspdried thyme
• 2¾medium potatoes (Yukon Gold or red)
• 2¾ tbspbutter
• 150 mlhomogenized (3.25%) milk
• ¾ tspsalt
• ½ tspblack pepper

Method

1. Preheat the oven to 160°C (325°F) with a rack in the lower third. Season the short ribs and chuck with half the salt and the pepper and dust with flour.

2. Heat a Dutch oven over medium-high heat and brown the meat on all sides, about 8 minutes. Set aside. Add the diced onion and carrot and cook 5 minutes, then stir in the tomato paste for 1 minute.

   14 min timer

3. Add the broth, Worcestershire and thyme, return the meat, cover and braise in the oven for 2 1/2 to 3 hours, until fork-tender and well past 71°C (160°F) inside.

   180 min timer

4. Near the end, boil the peeled, cubed potatoes in salted water over medium-high heat for about 15 minutes until soft. Drain and mash with the butter, milk and the rest of the salt.

   15 min timer

5. Lift out the meat, skim the fat and simmer the sauce over medium-high heat on the stovetop for 5 minutes to thicken.

   5 min timer

6. Serve the short ribs over the mash with lots of gravy.

Storing and reheating

Keeps 4 days and tastes even better the next day.