Ingredients:

For the Braised Short Ribs:
– 4 pounds (1.8 kg) beef short ribs
– Kosher salt and freshly ground black pepper
– 2 tablespoons vegetable oil
– 1 large onion, diced
– 3 carrots, peeled and chopped
– 3 celery stalks, chopped
– 4 garlic cloves, minced
– 2 bay leaves
– 1 cup (240 ml) full-bodied red wine
– 2 cups (480 ml) beef stock
– 2 tablespoons tomato paste
– Fresh thyme sprigs, for garnish

For Creamy Mashed Potatoes:
– 2 pounds (900 g) Yukon Gold potatoes, peeled and quartered
– 5 tablespoons unsalted butter
– ½ cup (120 ml) whole milk or cream
– Salt and pepper to taste

For Roasted Root Vegetables:
– 1 pound (450 g) mixed root vegetables (e.g., carrots, parsnips, turnips), peeled and cut into chunks
– 2 tablespoons olive oil
– Salt and pepper to taste

Instructions:

1. Preheat the oven to 325°F (163°C). Ensure the beef short ribs are at room temperature and pat them dry with paper towels. Season generously with salt and pepper on all sides.

2. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the short ribs on all sides, working in batches if necessary. This step is crucial for developing complex flavors and a caramelized crust. Set the browned ribs aside.

3. In the same Dutch oven, add the diced onion, chopped carrots, celery, minced garlic, and bay leaves. Sauté for about 5 minutes, until the vegetables begin to soften and release their aromas.

4. Pour in the red wine and scrape the bottom of the pot with a wooden spoon, allowing the flavors to meld together. Cook for a few minutes until the wine has reduced slightly.

5. Stir in the tomato paste, beef stock, and season with salt and pepper to taste. Bring the mixture to a simmer.

6. Return the browned short ribs to the pot, ensuring they are submerged in the flavorful liquid. Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven.

7. Braise the short ribs for approximately 3 to 4 hours, or until the meat is fork-tender and easily pulls away from the bone. This slow, low heat cooking method allows the flavors to meld and the connective tissues to break down, resulting in melt-in-your-mouth perfection.

8. While the short ribs braise, let’s prepare the accompaniments. For the creamy mashed potatoes, cook the peeled and quartered potatoes in a large pot of salted boiling water until tender, approximately 15-20 minutes. Drain the potatoes and return them to the pot. Mash them with butter and gradually add milk or cream until the desired creamy consistency is achieved. Season with salt and pepper to taste.

9. For roasted root vegetables, preheat the oven to 400°F (200°C). Toss the peeled and chunked root vegetables with olive oil, salt, and pepper on a baking sheet. Roast for 30-35 minutes until golden and tender.

10. Once the short ribs have finished cooking, carefully remove them from the pot and tent with foil to keep warm. Skim off any excess fat from the cooking liquid and strain the sauce through a fine-mesh sieve, discarding the solids. Return the strained sauce to the pot and simmer over medium heat until slightly thickened.

11. Serve the braised short ribs atop a bed of creamy mashed potatoes, spooning the luscious sauce over the meat. Garnish with fresh thyme sprigs for an aromatic touch.

Optional Variations:

– For an extra burst of flavor, add a tablespoon of balsamic vinegar or Worcestershire sauce to the braising liquid.
– Experiment with different root vegetable combinations for the roasted side dish, incorporating sweet potatoes or adding a sprinkle of your favorite herbs.

Gather your loved ones around the table, as the tantalizing aroma of this timeless classic fills the air. Each tender bite of these braised short ribs will transport you to a world of culinary bliss, nourishing both body and soul. May this recipe become a cherished tradition in your own culinary repertoire, as it has in mine. Enjoy!