Red Wine Braised Short Ribs

Step 1. Heat the oven to 325°F (160°C). Pat Beef Short Ribs dry and season with half the Salt and all the Black Pepper.

Step 2. Heat Olive Oil in a large Dutch oven over medium-high heat. Brown the ribs in batches on all meaty sides, about 10 minutes per batch; transfer to a plate and pour off all but a thin film of fat.

Step 3. Cook Onion, Carrot and Celery in the pot over medium heat until softened, about 6 minutes. Stir in Garlic and Tomato Paste until fragrant, about 1 minute.

Step 4. Pour in Red Wine, scraping up the browned bits. Simmer until reduced by about half, about 6 minutes. Add Beef Stock, Thyme and Bay Leaves; return the ribs and bring to a simmer.

Step 5. Cover and transfer to the oven. Braise until the meat is fork-tender and pulls easily from the bone, about 2½ to 3 hours. Start checking near the end and begin the potatoes when the ribs are nearly tender.

Step 6. Meanwhile, cover Potato with cold water in a saucepan and add the rest of the Salt. Bring to a boil, then simmer until the chunks are easily pierced, about 15 minutes. Drain and return to the pan off the heat.

Step 7. Mash the potatoes with Butter and Milk. Remove the ribs from the pot, discard the bay leaf and skim fat from the sauce. Taste the sauce for seasoning, then spoon the ribs and vegetables over the mash with sauce.