Slow-Braised Short Ribs with Red Wine, Carrots, and Creamy Mashed Potatoes

Pat the 2.5 pounds of beef short ribs dry with paper towels. Season generously with salt and black pepper on all sides.

Heat 2 tablespoons of neutral oil in a large heavy-bottomed Dutch oven or braising pot over medium-high heat until shimmering, about 2 minutes.

Working in batches to avoid overcrowding, sear the short ribs for 3-4 minutes per side until deeply browned and caramelized. Transfer seared ribs to a plate and set aside. This creates fond (browned bits) on the bottom of the pot—do not wash it away.

Reduce heat to medium. Add the 2 tablespoons of all-purpose flour to the pot and stir constantly for 1 minute to create a light roux, scraping up the fond from the bottom.

Dice the 1 medium yellow onion into 0.5-inch pieces. Add to the pot and cook for 3 minutes, stirring occasionally, until softened and translucent.

Mince the 4 garlic cloves and add to the pot. Cook for 1 minute until fragrant.

Stir in the 2 tablespoons of tomato paste and cook for 1 minute, stirring constantly.

Pour in the 2 cups of red wine, scraping the bottom of the pot with a wooden spoon to deglaze and incorporate all the fond. Simmer for 2 minutes.

Add the 2 cups of beef broth and stir well. Return the seared short ribs to the pot, nestling them into the liquid.

Add the 3 fresh thyme sprigs and 2 bay leaves. Bring to a simmer, then cover with a lid.

Transfer to a preheated 325°F oven and braise for 2.5 hours (150 minutes), until the short ribs are fork-tender and the meat pulls away from the bone easily.

While the ribs braise, prepare the carrots: peel and cut the 1 pound of carrots into 2-inch pieces on the bias (diagonal cuts). Set aside.

Peel the 1.5 pounds of russet potatoes and cut into 1.5-inch chunks. Place in a large pot, cover with cold water, and add 1 teaspoon of salt. Bring to a boil over high heat and cook for 15-18 minutes until completely tender and easily pierced with a fork.

In the final 45 minutes of braising, remove the pot from the oven. Add the prepared carrot pieces, nestling them around the short ribs. Return to the oven uncovered for the remaining 45 minutes, until carrots are tender.

When the potatoes are fully cooked, drain them in a colander and return to the hot pot.

Add the 4 tablespoons of unsalted butter and 0.5 cup of heavy cream to the potatoes. Mash with a potato masher until smooth and creamy, about 2 minutes. Season with salt and black pepper to taste.

Remove the braised short ribs from the oven. Remove and discard the thyme sprigs and bay leaves.

Using a slotted spoon, transfer the short ribs and carrots to a serving platter, arranging them attractively.

Strain the braising liquid through a fine-mesh sieve into a saucepan, pressing gently on solids to extract all liquid. Discard solids. Skim any excess fat from the surface of the liquid with a spoon or use a fat separator.

Simmer the strained braising liquid over medium heat for 5-8 minutes until reduced by about one-third and slightly thickened, about 1.5 cups remaining. This concentrates the flavors and creates a rich sauce.

Taste the sauce and adjust seasoning with salt and black pepper as needed.

Chop the 2 tablespoons of fresh parsley.

To serve: divide the creamy mashed potatoes among four plates. Arrange the short ribs and braised carrots on top or beside the potatoes. Pour the reduced braising sauce over the ribs and potatoes. Garnish with the fresh chopped parsley.