Braised Short Ribs Over Red Smashed Potatoes

Perhaps you found this recipe because you follow my blog regularly or maybe I caught you dry stalking my Instagram stories a few times.  Or maybe I sent you here because I have a recipe for braised short ribs that you want and I'm being a jerk.  Nevertheless, I'm happy that you're here.  

Cooking is not as complicated as people may think.  In fact, slow cooking techniques like stewing or braising makes the toughest cuts taste divine if you have time, patience and respect for the food.  Follow these steps and if you like this recipe enough, maybe you can shut down that family member who keeps assigning you to dishwashing duties.

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What You Need

Braised Short Ribs
Recipe for 4 - 6 (depends on serving size)

• 3 pounds bone-in beef short ribs - 2 - 2 1/2" cuts 
• Kosher salt, to taste (Sea Salt is fine but if using a table salt, it'll dissolve very quickly which means be very light with the touch)
• Black Pepper, to taste
• 2 tablespoons high smoking point oil - this is just a fancy way of telling you to avoid using extra virgin olive oil because your house will be foggy AF.  Use an oil like canola, vegetable, canola/olive oil blend (personal favorite) or even a coconut oil
• Mirepoix, rough chop - preferably large and thick cuts (1 large onion, 3 medium peeled carrots, 1 - 2 celery stalks)
• 1 1/2 tablespoons all purpose flour (or substitute for cornstarch if you have gluten issues)
• 1/2 bottle dry red wine -- I used some leftover Malbec but please feel free to use a Cabernet Sauvignon
• Handful of fresh garlic (if pre peeled) or 1 head -- don't be a vampire today
• 4 cups unsalted or low sodium beef stock -- if salted, be mindful of how much salt you add to your dish
• 2 - 3 dry bay leaves
• 3 - 4 sprigs of rosemary and oregano
• 8 - 10 sprigs of thyme and flat leaf parsley-- if your supermarket is a jerk like mine and run out, you can be generous with dry thyme or pick up some Italian Seasoning blend that's not loaded with a bunch of additives
• 1 tablespoon tomato paste

Red Smashed Potatoes

• 12 medium potatoes
• Large Pot with cold water for boiling
• Kosher Salt
• White or Black Pepper 
• Butter or Margarine
• 1/2 cup milk and 1/2 cup of sour cream -- supplement with 1/2 cup heavy cream if you like the rich, creamy feel
• Sautéed chopped garlic -- optional

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